Cranberry And Pistachio Nougat – a delicious recipe with rice paper, sugar, honey, egg white, unsalted pistachios, cranberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly oil the sides of an 8 inch square cake pan. Line base with 1 sheet of rice paper, trimming to fit if necessary.
2
Combine sugar, honey and 2 tbsp water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium-high and bring to a boil. Without stirring, boil until syrup reaches 327u00b0F on a sugar thermometer. Remove from heat.
3
Meanwhile, whip egg white to soft peaks. Gradually whisk in hot syrup in a thin steady stream. Working quickly, stir nuts and cranberries into nougat. Transfer to prepared pan and press remaining sheet of rice paper onto surface of nougat.
4
Set aside for at least 3 hours, or until cool and set. Cut into squares to serve.
170
kcal
Calories
3
g
Fat
35
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 sheets confectionery rice paper, 1/3 cup granulated sugar, 1/3 cup honey, 1 None egg white, and more.
Yes, Cranberry And Pistachio Nougat falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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