Chewy Pistachio, Peanut & Cranberry Nougat (No-Stick, Foolproof)
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.
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.