Strawberry Pistachio Nougat


Strawberry Pistachio Nougat

Strawberry Pistachio Nougat

Today is June 1st, which means nothing at all except that time is moving so very quickly that it’s gonna be Christmas in like a half a minute.

It’s depressing.

In other less depressing news, there are a few big things happening this week. Number uno: it’s doughnut week or something like that (I haven’t Googled it). Number dos: it’s Negroni week. I love both and if someone can figure out how I can have a doughnut and a Negroni and how they’d taste good together, LEMME KNO.

Strawberry Pistachio Nougat
Strawberry Pistachio Nougat

Have you eaten nougat before? It’s kind of like taffy or divinity or maybe I’d even describe it like a stronger, firmer marshmallow.

It’s firmer than a marshmallow but still soft and chewy. This particular nougat is spiked with strawberry flavor and pistachio. The strawberry flavor is added by pulsing freeze-dried strawberries into a powder and adding it to the egg whites just when you add the boiling sugar. It’s melts into the candy, infusing it with a strong strawberry flavor. YUM.

Strawberry Pistachio Nougat

The pistachios are added at the end and I just have to tell you that I’m majorly obsessed with the color combo of pink and green—it’s just pretty.

These nougat situations are good to give as a gift or make to take to a BBQ. They’re fun and delicious and surprisingly easy. The only tip I’d give is to prep everything before—the process moves quickly so being prepared makes it so much easier.

I’m super excited about the recipes I’m gonna be sharing this week and this one marks the one of many. GET READY!

Strawberry Pistachio Nougat

Strawberry Pistachio Nougat

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 14 pieces of nougat


  • 1/2 cup freeze-dried strawberries
  • 2 1/2 cups white granulated sugar
  • 6 tablespoons light corn syrup
  • 2 tablespoons honey
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 2 drops red food coloring, optional
  • 2/3 cup chopped pistachios


  • Let’s do some prep because this nougat goes quickly. To start, add the freeze-dried strawberries to a food processor. Pulse until the strawberries resemble a powder. Transfer to a small bowl and set aside. (It might be a little clumpy in texture but that’s ok!) Next, line a 8x5-inch (a 9x5-inch will work too) loaf pan with wax paper or parchment, making sure there are a few inches of flaps on each side (this will make the removal of the nougat super easy). Spray a spatula with cooking spray. Ok you’re all prepped—woot woot!
  • To the bowl of a stand-up mixer (if you don’t own one you can always use a hand-mixer), add the egg whites and beat until they begin to get frothy and eventually turn into stiff peaks.
  • Meanwhile (it’s helpful if you do step #2 and this step simultaneously), in a medium saucepan, combine the sugar, corn syrup, honey, water and salt. Give it a light stir until everything dissolves and then cook until the a digital thermometer reads 260 degrees F (this is often referred to as the "hardball stage").
  • While beating the stiff egg whites at a low speed, slowly pour in the syrup. Immediately add the powdered freeze-dried strawberries.
  • Turn the speed of the stand-up mixer to high and beat until the candy starts to thicken and hold a bit of shape, 4 to 5 minutes. Pour in the pistachios. Transfer the nougat to the loaf pan, using your pre-sprayed spatula—it’ll be sticky! Top with a sheet of wax paper. Press the top of the wax paper so the top of the nougat is smooth and even. Allow to set at room temperature for about 2 hours.
  • Spray a sharp knife with cooking spray. When the nougat has set, lift up the sides the wax paper, remove the top sheet and cut up the nougat with a sharp knife into slices or 1x1-inch cubes.
  • Nougat will stay fresh for a week when kept in an air-tight container.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Jennifer April 12, 2017 at 3:33 pm

    Quick question. Are the strawberries measured pre or post processing into a powder? Just trying to figure out how much I need to buy. Thanks you!

    • Reply Adrianna Adarme April 12, 2017 at 3:36 pm

      PRE processing. So put the freeze-dried strawberries (from the bag) into a measuring cup AND then put it in the food processor. 🙂

      • Reply Jennifer April 13, 2017 at 12:39 pm

        I made this today and it turned out great! Thanks for a great recipe!!

  • Reply Tay Wei Meng February 24, 2017 at 2:38 am

    Hi Adrianna,

    I would very much like to learn how to make your version of nougat from you . I am from Singapore and I have tried your recipe a couple of time but those batches did not turn out well. I would very much like to learn how to make your version of nougat personally from you. I’m leaving my email contact here and I hope to hear from you soon. Email contact :

    • Reply Zachariakassim May 15, 2018 at 3:39 am

      Did you use stand mixer?
      Do you have a candy thermometer?
      How long did you beat the mixture?

  • Reply agrieconomics June 25, 2015 at 4:05 am

    I love strawberry stuff

  • Reply inteligentny_dom June 9, 2015 at 6:52 am

    Looks amazing 🙂

  • Reply Jessica June 6, 2015 at 5:36 am

    This recipe looks great and I plan to make it right now! Just wondering, can I use roasted & salted pistachios or do you recommend raw? Thanks!

  • Reply Janet June 3, 2015 at 6:27 pm

    YUMMY! Looks delicious! Gonna have to try this one out on the 4th of July. Can you tell I’m nutty over desserts!

  • Reply Kelly Stock June 3, 2015 at 2:21 pm

    My brain suggested a Kahlua and toffee bits version of this recipe – I’ve got to remind it that cavities/being fat are still things I don’t love.

  • Reply Hala June 3, 2015 at 5:00 am

    Hello, what’s the size of the pan?

  • Reply autumn June 2, 2015 at 10:35 am

    These are the prettiest thing! I need a hairflip emoji. I really love making homemade marshmallows and now I realize it’s totally silly that I’ve never tried nougat because it seems pretty similar.

  • Reply Aimee June 2, 2015 at 7:40 am

    Such a beautiful website, Adrianna and this recipe sounds soo good!

  • Reply Amanda June 1, 2015 at 6:36 am

    What if you took the filling from the negroni pie and did a filled doughnut?

  • Reply Millie l Add A Little June 1, 2015 at 5:44 am

    This is so pretty! Love the pastel hues *swoon!*

  • Reply Lisa June 1, 2015 at 4:03 am

    Where’s the best place to find the freeze dried strawberries?

    • Reply Adrianna Adarme June 1, 2015 at 9:20 am

      Most grocery stores carry it. It’s usually in the nuts and dried fruit aisle. Even Trader Joe’s carries it!

  • Reply Medeja June 1, 2015 at 2:41 am

    The color is beautiful and taste no doubt is even better!