Pistachio And Cranberry Nougat Recipes
PISTACHIO-CRANBERRY TORRONE
Torrone is a nougat confection typically made with honey, almonds, and egg whites, pressed into the shape of a stick and eaten at Christmastime. Besides its addition of pistachios, our updated torrone takes leave of tradition with dried cranberries and shredded coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 dozen pieces
Number Of Ingredients 9
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.
EASY PISTACHIO-CRANBERRY NOUGAT
Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is as simple to make as rice-cereal treats and the result is an elegant treat with a soft, taffy-like chew.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 2h15m
Yield Makes about 32 pieces
Number Of Ingredients 6
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.
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- Preheat oven to 100C. Place pistachios, cranberries, almonds and glacé orange on an oven tray and warm in oven.
- Grease the sides of a 20cm square cake tin, line base with confectioner's paper, shiny-side down, and set aside.
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- Line a 9 x 13 inch baking pan with wafer paper and set aside. In a medium-large and thick-bottomed pot, heat the sugar, honey, and water over medium-high heat until the temperature reaches 315 degrees Fahrenheit, stirring every five minutes and then more often once the temperature exceeds 250 degrees. (The mixture will get very foamy and bubbly on top the hotter it gets, this is supposed to happen so don't get scared.) Once it reaches 315 degrees Fahrenheit turn off the heat and allow it to cool down to about 300 degrees while you start beating the egg whites.
- Beat the egg whites, salt, and cream of tartar with a whisk attachment at medium-high speed until firm peaks form. Then slowly drizzle in the melted sugar-honey mixture in a thin but continuous stream (still beating at a medium-high speed) until all of the sugar-honey mixture has been added (it should take about 4 minutes to add it all, just to give you an idea of how slowly it should be incorporated).
- Continue beating the mixture at medium-high speed for 15-20 minutes until it has roughly tripled in volume. It will start out very golden in color but as it is whipped it will begin to turn ivory. Then add the powdered sugar a little at a time over a period of about two minutes and continue mixing until it is fully incorporated. Then mix in the pistachios and dried cranberries at a lower speed.
- Scoop the mixture out into the baking pan (you will probably need another person to hold the bowl while you scoop out the nougat, as it will be very thick, sticky, and heavy). Distribute it as evenly as you can. If you have some extra pistachios or dried cranberries you can sprinkle a handful over the top of the nougat. Place a sheet of wafer paper on top of the nougat and roll a rolling pin over the top to help smooth the sheet of wafer paper onto the nougat Allow to cool for 3 hours, then flip the pan over and unmold the nougat onto a flat surface to continue cooling for another 3 hours. Then cut the nougat using a well-greased knife into 2-inch wide strips and then into 3-inch long pieces. (You may need to re-grease your knife from time to time during the cutting process). Your nougat is complete!
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