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Strawberry Pistachio Nougat

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 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.