Easy Pistachio Cranberry Nougat Recipes

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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



Pistachio-Cranberry Torrone image

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.

2 pieces edible rice paper, (9 by 13 inches each)
1 cup sugar
1/2 cup honey
3 tablespoons light corn syrup
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups shelled salted pistachios, (about 7 ounces)
1 1/3 cups unsweetened finely shredded coconut, (about 4 ounces)
1/2 cup dried cranberries

EASY PISTACHIO NOUGAT

Yum, we love nougats, almonds, hazelnuts and pistachios... it doesn't get any easier than this. You could make this recipe with almonds or hazelnuts as well... In my humble opinion it would be delicious with all three nuts also...

Provided by Baby Kato

Categories     Candies

Time 20m

Number Of Ingredients 8



Easy Pistachio Nougat image

Steps:

  • 1. Entirely cover an 8 x 8 inch pan with aluminum foil.
  • 2. Put a large pot on medium high heat and add the sugar, corn syrup, salt, and water and cook until the mixture reaches the hard-ball stage (120°C).
  • 3. While mixture is cooking, beat egg whites until stiff peaks form.
  • 4. When sugar syrup has reached 120 degrees, remove from heat and gradually pour ONE QUARTER of the mixture into the egg whites, continue beating until the egg whites hold their shape.
  • 5. Place the pot with the rest of syrup on the stove and continue cooking over medium high heat until the mixture reaches 150 degrees (hard-crack stage).
  • 6. Do not turn the mixer off, slowly add the rest of the syrup into the egg mixture and continue beating until the mixture is thick and stiff.
  • 7. If using add a few drops of food coloring to turn a delicate green color. Next add the softened butter and beat until the candy is very thick and satiny.
  • 8. Now add the nuts and mix until well combined, spoon into the pan, press down gently, making it smooth and even. Leave to set at room temperature.
  • 9. When ready to serve cut into small squares and enjoy.

2 cups white sugar
1 1/2 cups light corn syrup
1/4 tsp salt
1/4 cup water
2 egg whites
green food coloring (optional)
4 tbsp butter
1 1/2 cup toasted pistachios

CRANBERRY AND PISTACHIO BISCOTTI

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 10



Cranberry and Pistachio Biscotti image

Steps:

  • In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

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



Easy Pistachio-Cranberry Nougat image

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.

Nonstick cooking spray, for pan
1 cup dry milk powder, plus more for dusting
1 stick unsalted butter
1 bag (10 ounces) mini marshmallows, or full-size marshmallows, cut into pieces
3/4 cup dried cranberries
3/4 cup pistachios

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