Ok, Guys, I Want to be Honest with you! There are different ways to control your Calories with your diet. As an Italian Ancient Saying: “Do Not Let The Farmer Knows How Good Cheese Is with pears” However, it is a Dangerous article for your diet, as we get close to the Turkish sweetness of Nougats and the extra flavor of pistachios… Make sure you don’t let that farmer knows about your secret if you loved the cheese with the pears!
Turkish pistachio nougat
The Middle East, with its rich ancient culture, is where the traditional Snack of nougat was born. People in Turkey have some of the best recipes for pistachio nougats in the world. Let's take a look at one of them, shall we? Ingredient Checklist
- 2 cups roasted almonds
- 3/4 cup unsalted shelled pistachios
- 1/4 cup cornstarch
- 1/4 cup confectioners' sugar
- 1 1/3 cups + 1 tablespoon granulated sugar
- 3/4 cup light honey
- 1 3/4 cups water
- 2 big egg whites, at room temperature
- Salt
Instruction Checklist Step 1 Preheat the oven to 200°. Spread mamra almonds and pistachios on a large baking sheet and keep heat in the oven. Line an 8-inch square baking sheet with parchment paper, letting the paper hang over two edges. In a dish, combine cornstarch and confectioners' sugar. Dust the pan with half of the mixture. Step 2 In a medium saucepan, add 1 2/3 cups granulated sugar, 1/4 cup honey, and water and bring to a boil. When the syrup reaches 245° F on a candy thermometer, bring the remaining 1/2 cup honey to a boil in a small saucepan. Continue heating the sugar syrup. Step 3 In a standing electric mixer equipped with a whisk, whip the egg whites with the salt until firm peaks form. Add the remaining 1 tablespoon granulated sugar and mix. Step 4 When the pure honey reaches 265° F on a candy thermometer, add it in a quick, steady steam to the egg whites with the mixer on medium-high speed. When the sugar syrup reaches 305°F, add it to the egg whites in a quick, continuous stream and beat at high speed for 3 to 5 minutes. Using an oiled wooden spoon, quickly mix in the heated nuts (the nougat will be a bit stiff). Step 5 Scrape the nougat onto the prepared pan and, using lubricated hands, push it into a uniform layer. Dust the remaining cornstarch mixture over top, cover, and cool. Step 6
Lift the nougat from the pan and wipe off excess cornstarch. Using a serrated knife, cut the nougat into 3/4-inch pieces. Cut the slices into pieces and serve, or wrap in wax paper and preserve in an airtight container for up to 2 weeks.
Pistachio nougat buy
Both online and in their physical stores, customers may purchase some of the most well-known brands of pistachio nougat. When I was out and about one day, I occurred to go into a store that happened to have exactly what it was that I was searching for. It looks like a box full of PISTACHIO Nougat! It's a nougat flavored with pistachios if you were wondering. It is produced using pistachios that have each been individually selected by hand before being used in the recipe. The only ingredients required to prepare a batch of soft nougat are egg whites, honey made from millefiori flowers, and pistachios. The nougat is molded after being cooked for seven hours in steam boilers and then allowed to dry and cold on marble tables before serving. The item is then hand-cut before being finished. The pistachio nougat that you are now holding in your hands was prepared using a recipe that has a long and storied history, dating back to 1883 and coming from the Barbero family. The taste of this nougat is improved substantially by the inclusion of pistachios, which should be eaten in their most natural state so as to appreciate their full impact.
Italian pistachio nougat
There are a number of parallels between the cuisines of Italy and France; for example, torrone, an Italian Christmas pistachio dessert, is identical to the nougat that is served in France. torrone is also one of the most popular Italian Christmas sweets. A caramelized mixture of marshmallow and honey that is packed with toasted almonds and pistachios makes up torrone, also known as nougat. Torrone and nougat are often given as presents that may be eaten. There are both hard and soft variants available, and this particular one is the soft one. This dish was contributed by a Food Blogger in an effort to share recipes. Patty coerced me into taking up an additional difficulty level in French. As soon as I saw her French Almond and Pistachio Nougat, I realized it was time for me to become an expert in making it. 
I thought it would be fun to give it a little bit of a personal touch by covering some of them with dark chocolate. In addition to this, I would want to use this occasion to donate some in Italy During the holiday season, torrone is a popular gift option, and it may be purchased either from artisanal bakeries or from popular chocolate businesses. The foundation is always the same, but it may be combined with a variety of flavors (orange, lemon), or it can be coated with chocolate. It is wrapped in colorful wrapping paper, frequently in the form of candy, and is a wonderful idea for a handmade Christmas food present. Therefore, if you want to make your own torrone nougat at home, you need to be prepared for a difficult process. The preparation of nougat is not a simple dish; similar to conducting an orchestra, you will need to properly time the rhythm of the caramel honey, syrup, and marshmallow. 
Pistachio nougat calories
Pistachio Nougat, or Gaz, as it is more often known in Iran, is a delectable confection that is cherished by people of all ages in the country. This recipe for Isfahan or Esfahan-style famous Gaz or Pistachio Nougat illustrates how the Esfahan style famous Gaz or Pistachio Nougat is created in the Iranian province of Isfahan. It's possible that each Gaz might weigh anywhere between 25 and 50 grams. The number of calories that are included in 3.5 ounces (100 grams) of Gaz (Pistachio Nougat) is 293. (67 calories from fat). There are 4.9 grams of protein, 1.8 grams of dietary fiber, and 55 grams of carbohydrates in this offering. Typical candies tend to have a lot of sugar in them, and gaz, also known as pistachio nougat, has a lot. In every one hundred grams of the substance, there are 34.7 grams of sugar. This opulently smooth and sugary nougat is finished off with a generous helping of fruit topping made from a combination of berries. Each quality soft nougat bar weighs 100 grams and comes cellophane-wrapped in an individual package. You may choose the flavor that best suits your tastes. When it comes to the making of Quaranta Nougat in Italy, only natural components are used, and the product does not include any kind of artificial preservation. Appropriate for those who adhere to vegan and gluten-free diets. 
Nougat pistachio recipe
This Italian dessert goes well with after-dinner coffee. Keep the nougat entire until wrapping, otherwise it may lose its form. Preparation and cooling: 25 minutes 25 min. Time: 50 minutes plus cooling 20 sq. Greasing ingredients unsalted butter 150g blanched or skin-on almonds Egg whites 325g caster sugar 120g orange-blossom honey Liquid glucose 100g 1/4 to 1/2 tsp orange blossom water icing sugar for dusting 
Method 1. Preheat oven to 180 C/gas 4. Grease a 20cm square baking pan and line the bottom and sides with baking paper. Roast the nuts in the oven for 10 minutes, then chop them.
- Make sure you have all the ingredients. In a standalone mixer with a whisk attachment, combine egg whites, 1 tbsp sugar, and a sprinkle of salt. Add remaining sugar, honey, and glucose to a pan. Add 100ml water and dissolve the sugar over medium heat, stirring often. Bring a sugar thermometer to a boil and heat until syrup reaches 125 C.
Once the syrup reaches 125 C, whip the egg whites on low-medium speed until firm peaks form. Cook the syrup until it reaches 146 C, then slowly pour it into the egg whites with the mixer on low. Increase speed and whisk for 4-5 minutes until thick and shiny. You'll need to work rapidly now.
- Mix nuts and orange blossom water with a big metal spoon (it will stiffen quite fast). Spoon into prepared tin and level by pushing into corners (dip them in icing sugar first to prevent sticking). Cover the mixture with more paper, a smaller pan, and cans of food. Once cool, remove the cans and store them in an airtight container between layers of baking paper for up to a week. The nougat should be kept whole and chopped immediately before serving. After 2 weeks, eat.
Torrone vs nougat
A nougat is an aerated pistachio cake and dessert made by blending ground almonds and, on occasion, fruit bits with a sugar paste. Depending on the method of preparation, the sugar paste's composition may be altered to give nougat either a chewy or brittle texture. In Mediterranean countries, honey was mixed with almonds or other nuts into egg whites, and the resultant confection was then sun-dried. This is where nougat first appeared. Lastly, classic German nougat, also known as "Viennese Nougat," is normally made with sugar, chocolate, and almonds alone. In most instances, sugar is not utilized to make nougat for candy bars; instead, sucrose and corn syrup are used, followed by aerated hydrolyzed soya protein or gelatin in lieu of egg whites. Torrone, an Italian nougat regarded a classic, is easy to prepare at home. Egg whites, sugar or honey, and a variety of nuts are whipped together to create the delectable delicacy known as nougat. 
This traditional torrone recipe asks for honey to sweeten the delicacy, which has orange and almond flavors and is laden with toasted almonds. It is a beautiful gift that can be presented at any time of year and is a popular delicacy during the winter holidays in Italy. Although cooking this dessert is not very difficult, you must devote your whole attention to the procedure. Keeping a constant watch on the sugar mixture can help avoid a fire, and the egg whites should be beaten until stiff peaks form long before the syrup reaches the correct temperature. Ensure that everything is prepared in advance, and go over the recipe many times to have a sense of the sequence of steps and the timeframe needed. As with many other confections prepared with egg whites, nougat does not fair well in excessive humidity; thus, it is advised to make this candy on a day with low humidity.