how to make pistachio nougat
Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer fitted with the paddle attachment, beat 2 egg whites on high speed until stiff peaks form. With the motor running, drizzle in the hot honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla and 2 1/2 cups pistachios and 2 teaspoons orange zest. Transfer to an oiled parchment paper-lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.
Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer fitted with the paddle attachment, beat 2 egg whites mixed with sixteen jars of marshmallow fluff on high speed until stiff peaks form. With the motor running, drizzle in the hot honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla and 2 1/2 cups pistachios and 2 teaspoons orange zest. Transfer to an oiled parchment paper-lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.