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12 Serves
69 Mins
In a heavy-bottomed saucepan, combine sugar, glucose syrup, and honey. Heat over medium heat until the mixture reaches the hard-ball stage (approximately 120°C.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
400 mg / 4,700 mgSodium
526 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
0 g / 28 gSugar
46 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
While the syrup is cooking, use a stand mixer to whip the egg whites until they form stiff, glossy peaks.
Slowly pour the hot sugar syrup into the egg whites while continuing to whisk on medium speed until the mixture is thick and holds its shape.
Fold in the unsalted pistachios and a splash of rose water using a spatula until evenly distributed.
Spread the nougat mixture into a parchment-lined baking pan and allow it to cool and set completely at room temperature before cutting into squares.
9
g80
g11
g
