Pistachio Rose Nougat

Ingredients:

  • 850g pistachios, toasted
  • 150ml aquafaba (see recipe here)
  • 2 cups liquid glucose
  • 1 cup water
  • 3 cups superfine sugar
  • 4 sheets rice paper
  • 1.5 teaspoons cream of tartar
  • 1.5 teaspoons rosewater

You’ll also need a candy thermometer.

Here’s what you do.

  1. Preheat oven to 100 degree celcius.
  2. Line base and sides of a baking tray with baking paper. Add 2 sheets of rice paper to the base lining, rough side facing up.
  3. Place water, sugar and glucose in a pan and stir over low heat to dissolve. Use a pastry brush and water to brush down sides of pan.
  4. Bring to medium heat. Without stirring, heat mixture to 130 degrees celcius – use candy thermometer to do this. When this temperature is reached, remove from heat wait for bubbling to subside.
  5. Meanwhile, place aquafaba and cream of tartar in a mixing bowl. Beat together using a whisk to form soft peaks.
  6. Continuing to beat this mixture, slowly pour in hot sugar mixture. Once all has been added, beat on low speed for another 3 minutes.
  7. Use a metal spoon to stir in pistachios and rosewater.
  8. Pour mixture into lined baking tray. Cover with remaining rice paper sheets.
  9. Allow to cool to room temperature, cut into squares and enjoy!