Easy Pistachio Cranberry Nougat Recipes

PISTACHIO AND CRANBERRY NOUGAT

Steps:

• Preheat oven to 180°C. Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.
• Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted. Set aside to cool.
• In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water. Remove from heat.
• Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream. Using a metal spoon, stir in pistachios and cranberries.
• Pour into prepared pan. Press firmly into the base. Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set. Turn nougat onto a chopping board and cut into 3cm squares to serve.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

EASY PISTACHIO-CRANBERRY NOUGAT

Steps:

• Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.
• Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.
• Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.

PISTACHIO-CRANBERRY TORRONE

Steps:

• Place 1 piece of rice paper in a 9-by-13-inch rimmed baking sheet; set aside. Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.
• Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.
• Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly. Let cool on wire rack at least 3 hours, or overnight.
• Cut around edges of torrone to loosen. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.