I love making homemade nougat when I want something impressive but stress-free. This pistachio, peanut, and cranberry nougat comes together in one pan with simple steps and no baking. The texture stays soft and chewy—not sticky—and the balance of nutty, creamy, and lightly tart flavors makes it dangerously addictive.
This flavor combination is inspired by my Triple-Layer Mango, Matcha & Strawberry Milk Nougat, but with a richer nut profile and a more classic handmade candy feel. If you enjoy soft nougat or snowflake crisps like Mango Snowflake Crisp or Strawberries Snowflake Crisp, this recipe will be right up your alley.
Contents
Why you’ll love this recipe
- Soft and chewy without sticking to your teeth
- No oven required, just one non-stick pan
- Rich nutty flavor with balanced sweetness
- Easy to shape and slice, perfect for gifting
- Customizable with different nuts or dried fruits
Ingredients (makes about 40–45 pieces)
Main ingredients
- 20g unsalted butter
- 400g plain marshmallows
- 150g whole milk powder
- 80g pistachio paste
- 300g roasted peanuts, chopped
- 50g dried cranberries, chopped
Extra
- a little butter, for greasing the pan
- a little cooked glutinous rice flour or milk powder, optional for dusting
Instructions
Prepare the mold
Lightly grease a 28cm square pan with butter or line it with parchment paper. Set aside the chopped peanuts and cranberries. Sift the milk powder once to remove any lumps.
Melt the butter and marshmallows
Place a non-stick pan over very low heat. Add the butter and let it melt gently without browning. Add the marshmallows and stir constantly with a silicone spatula until completely melted and glossy.
Add pistachio paste and milk powder
Stir in the pistachio paste until fully combined and evenly colored, then turn off the heat. Add the sifted milk powder immediately and mix quickly until smooth and lump-free.
Fold in nuts and fruit
Add the roasted peanuts and cranberries. Wearing lightly buttered gloves, quickly fold and knead until everything is evenly coated with nougat.
Shape and cool
Transfer the nougat to the prepared pan. Press it down firmly and evenly using gloved hands or a lightly buttered rolling pin. Leave uncovered at room temperature until completely set, about 1–2 hours.
Slice and store
Once fully cooled, remove from the pan and cut into 3cm squares with a sharp knife. Lightly dust the knife with milk powder or cooked glutinous rice flour to prevent sticking. Wrap individually or store in an airtight container.
Notes
- Always use very low heat when melting marshmallows to prevent hard, sticky nougat.
- Roasting the peanuts enhances aroma and crunch—don’t skip this step.
- Whole milk powder gives the best creamy flavor; skim milk powder is not recommended.
- Pistachio paste can be adjusted to taste or replaced with almond butter, matcha, or cocoa powder.
- Do not refrigerate while setting, as cold temperatures can affect texture.
Frequently Asked Questions
Why is my nougat sticky or hard?
Overheating the marshmallows is the most common reason. Keep the heat as low as possible and move quickly once everything melts.
Can I replace peanuts with other nuts?
Yes. Almonds, cashews, or hazelnuts all work well. Keep the total nut weight the same.
How long does homemade nougat last?
Stored in an airtight container in a cool, dry place, it keeps for 15–20 days. In hot weather, refrigeration is fine—just let it sit at room temperature for a few minutes before eating.
Is this similar to snowflake crisp?
The method is similar, but the texture is softer and chewier. If you like this, you may also enjoy Mango Snowflake Crisp or Strawberries Snowflake Crisp.
Chewy Pistachio, Peanut & Cranberry Nougat (No-Stick, Foolproof)
Ingredients
Main ingredients
- 20 g unsalted butter
- 400 g plain marshmallows
- 150 g whole milk powder
- 80 g pistachio paste
- 300 g roasted peanuts chopped
- 50 g dried cranberries chopped
Extra
- a little butter for greasing the pan
- a little cooked glutinous rice flour or milk powder optional for dusting
Instructions
Prepare the mold
- Lightly grease a 28cm square pan with butter or line it with parchment paper. Set aside the chopped peanuts and cranberries. Sift the milk powder once to remove any lumps.
Melt the butter and marshmallows
- Place a non-stick pan over very low heat. Add the butter and let it melt gently without browning. Add the marshmallows and stir constantly with a silicone spatula until completely melted and glossy.
Add pistachio paste and milk powder
- Stir in the pistachio paste until fully combined and evenly colored, then turn off the heat. Add the sifted milk powder immediately and mix quickly until smooth and lump-free.
Fold in nuts and fruit
- Add the roasted peanuts and cranberries. Wearing lightly buttered gloves, quickly fold and knead until everything is evenly coated with nougat.
Shape and cool
- Transfer the nougat to the prepared pan. Press it down firmly and evenly using gloved hands or a lightly buttered rolling pin. Leave uncovered at room temperature until completely set, about 1–2 hours.
Slice and store
- Once fully cooled, remove from the pan and cut into 3cm squares with a sharp knife. Lightly dust the knife with milk powder or cooked glutinous rice flour to prevent sticking. Wrap individually or store in an airtight container.
