I made nougat/turron last year and recently found a recipe using pistachio. The light green color caught my eye and since I love both turron and pistachio I just have to make it. It is very chewy and bad for the teeth but so delicious, so who cares?:D
2 cups sugar
1½ cups light corn syrup
¼ teaspoon salt
¼ cup water
2 egg whites
½ teaspoon pistachio flavor oil
green food coloring
4 tablespoons butter
1½ cups toasted pistachio
- Prepare an 8 x 8 inch pan by covering it with non-stick aluminum foil or potato starch wafer both at the bottom and on top.
- Combine the sugar, corn syrup, salt, and water in a large saucepan over medium high heat. Stir until sugar is dissolved and continue to cook until mixture reaches hard-ball stage, 250°F.
- While mixture is cooking, place egg whites in large bowl of stand mixer and whisk until they hold stiff peaks. When sugar syrup has reached 250 degrees, remove from heat and slowly pour one quarter of the mixture into the stiff egg whites, with the mixer running constantly. Continue beating until the egg whites hold its shape.
- Return the saucepan with the remaining syrup to the stove and continue to cook over medium high heat until the mixture reaches 300 degrees, or hard-crack stage.With the mixer running, pour the remaining sugar syrup slowly into the egg mixture and continue beating until mixture is thick and stiff.
- Add the flavoring and a few drops of food coloring gel or paste to tint the nougat a delicate green. Add the softened butter and beat until the candy is very thick and satiny. Add the nuts last and stir until combined.
- Spoon the nougat into the prepared pan and press it smooth and evenly. Allow to set to room temperature and cut into small squares to serve.
1/3 cup water
2/3 cup sugar
2 cups buttermilk
¼ cup lemon juice
- In a medium stainless steel sauce pan, mix the sugar and water. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature, then chill thoroughly in the refrigerator. Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to manufacturer's instructions.