Saffron and Pistachio Nougat Bites (Gaz)
Chewy nougat infused with saffron, studded with pistachios, and scented with rosewater. A delicate and aromatic Persian sweet.
Ingredients
- 1 cup Sugar
- 1/2 cup Water
- 1/2 cup Honey
- 2 large Egg Whites
- 1 cup Pistachios
- 1 tablespoon Rosewater
- 1/4 teaspoon Saffron Threads
- 1/2 teaspoon Vanilla Extract
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, combine sugar and water. Cook over medium heat, stirring until sugar is dissolved. Bring to a boil and cook until the mixture reaches the hard-ball stage (122°C or 121°C) on a candy thermometer.
- 2In a separate saucepan, heat honey over low heat.
- 3While the sugar syrup is cooking, beat the egg whites in a stand mixer until stiff peaks form.
- 4Slowly drizzle the hot sugar syrup into the beaten egg whites, continuing to beat on high speed until the mixture is thick and glossy (about 10-15 minutes).
- 5Gradually add the heated honey, saffron threads, rosewater, and vanilla extract to the mixture. Beat until well combined.
- 6Fold in the pistachios.
- 7Line an 20.32 × 20.32 cm baking pan with parchment paper. Pour the nougat mixture into the pan and spread evenly.
- 8Let cool completely at room temperature. Cut into small squares or rectangles.
- 9Store in an airtight container at room temperature.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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