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Honey Pistachio Nougat

We love when our team is filled with chefs and home cooks who enjoy cooking with our Wildflower honey at home. The recipe below is a delicious honey-pistachio nougat that Pieter Naus, a Niagara College student who is helping Rosewood for harvest this year, made on one of his days off. The team enjoyed it so much that we’ve decided to share it with you. Its delicious as described below, but feel free to add or substitute your favourite dried fruits or nuts into this easy to follow recipe.


    • Two 9-inch by 13-inch sheets parchment paper
    • 3 cups granulated sugar
    • 1 1/2 cups honey
    • 1/4 cup light corn syrup
    • 1 1/2 cups water
    • 6 egg whites, room temperature
    • 1 teaspoon brandy
    • 2 cups chopped pistachios
    • 1/2 teaspoon salt


  1. Line a 9-inch by 13-inch by 1-inch pan with the greased parchment paper. Set aside. In a large saucepan, dissolve the sugar, corn syrup, and water, and bring the mixture to a simmer over medium heat, bring to 260F and then start beating egg whites and heating honey in a separate saucepan on medium – bringing it to a low boil (avoid burning the honey).
  2. Beat the egg whites while the sugar mixture continues cooking, untouched. Beat the egg whites on high until stiff, wet peaks form. Once the sugar syrup reaches 330F on a candy thermometer, pour it very slowly and steadily into the egg whites, whisking them the entire time.
  3. Add warm honey immediately after. Continue to whisk for 5 minutes.
  4. Switch the whisk attachment to a paddle attachment and mix for 5 more minutes.
  5. Fold in the pistachios (warming them gently in the oven makes this easier).
  6. Stir the pistachios into the nougat and quickly spread it onto the prepared pan. Gently place the second piece of parchment paper on top of the nougat and evenly press it into the nougat so that no air bubbles remain. Sprinkle salt over the top. Cover the nougat in an airtight container or plastic wrap and allow it to set for 5-6 hours and then wrapping individual pieces.
  7. Enjoy!

Recipe by:
Pieter Naus
October 2017