Nut-Free Pistachio Nougat

Indulge in the sweet, chewy decadence of Nut-Free Pistachio Nougat, an irresistible homemade candy that combines the creamy texture of nougat with the vibrant crunch of shelled pumpkin seeds as a clever pistachio substitute. Perfect for those with nut allergies, this recipe delivers the same classic green hue and nutty essence, thanks to optional food coloring and the toasty flavor of pumpkin seeds. Crafted from a luscious blend of honey, sugar, and whipped egg whites, this nougat boasts a glossy finish and is delightfully easy to customize. Whether you're preparing a unique treat for the holidays or gifting a batch of gourmet confections, these bite-sized pieces of nut-free perfection will impress every sweet tooth. With just 50 minutes from start to finish, plus simple pantry-friendly ingredients, you can whip up a batch of this allergen-friendly nougat with ease!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 20

Ingredients

• 500 grams sugar
• 150 grams light corn syrup
• 200 grams honey
• 100 ml water
• 2 large egg whites
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract
• 2 drops green food coloring (optional)
• 150 grams shelled pumpkin seeds

Directions

Step 1

Line a 9-inch x 9-inch baking pan with parchment paper and lightly spray with oil. Set aside.

Step 2

In a medium saucepan, combine the sugar, corn syrup, honey, and water. Stir gently to combine.

Step 3

Place the saucepan over medium-high heat and bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature.

Step 4

While the sugar mixture is heating, whip the egg whites with salt in a stand mixer on high speed until soft peaks form.

Step 5

Once the sugar syrup reaches 150°C (302°F), remove from heat immediately.

Step 6

With the mixer running on medium speed, slowly drizzle the hot sugar syrup into the egg whites. Aim to pour the syrup down the side of the mixing bowl to avoid splattering.

Step 7

Increase the mixer speed to high and continue whipping the mixture until it becomes thick and glossy, about 8-10 minutes.

Step 8

Add the vanilla extract and food coloring, if using, and mix until incorporated.

Step 9

Fold in the shelled pumpkin seeds gently using a spatula until evenly distributed.

Step 10

Pour the nougat into the prepared pan, smoothing the top with a spatula.

Step 11

Allow the nougat to cool at room temperature for 1-2 hours or until set.

Step 12

Once set, remove the nougat from the pan using the parchment paper and transfer it to a cutting board.

Step 13

Cut the nougat into small bite-sized squares using a sharp knife.

Step 14

Store in an airtight container at room temperature, using wax paper between the layers to prevent sticking.

Nutrition Facts

Serving size	1174.7 grams (1174.7g)

Amount per serving	% Daily Value*
Calories	3899

Total Fat 71.30g	91%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1355mg	59%
Total Carbohydrate 802.60g	292%
Dietary Fiber 5.90g	21%
Total Sugars 777.00g
Protein 45.50g	91%

Vitamin D 0IU	0%
Calcium 106mg	8%
Iron 14mg	76%
Potassium 1442mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.9%

Protein: 4.5%

Carbs: 79.6%