Homemade Pistachio-Almond Nougat!

This candy is soft, yielding and studded with chopped nuts. Why, you may wonder, is it pink? Well, this is an homage to the days of my youth when pistachio shells were dyed red or pink. Either way, this is a divine candy to make when you've got a bunch of friends or family with a sweet tooth. Interested? Come with me and I'll show you how!

This recipe comes from https://bakingforfriends.com/homemade-pistachio-nougat/
You will need:
1 tablespoon(8 g) cornstarch mixed with 1 tablespoon(8 g) powdered sugar
1 cup(173 g) pistachio kernels
1/2 cup(72 g) slivered almonds
1 cup(200 g) granulated white sugar, plus a separate 3 teaspoons(12 g)
1/2 cup(160 g) light corn syrup
1/2 cup(170 g) honey
1/4 cup(59 mL) water
2 large egg whites
A pinch of salt
1/2 teaspoon(2.5 mL) almond extract
Food coloring of your choice(make sure you have plenty)

As a note, you can use any nut you like. You can also substitute the almond extract for any flavor you like.

Begin by preheating the oven to 300F and placing the nuts in a food processor. Pulse the nuts to break them into small pieces.

So, this is about right, if not a little too coarse.

Place the nuts on a baking sheet in an even layer and bake for 8 minutes. Turn off the oven and leave the nuts in while preparing the candy.

Line an 8"x8" pan with parchment paper. Spray with cooking spray and dust all over with the cornstarch/powdered sugar mixture. Set aside.

In a heavy saucepan over medium heat, combine the 1 cup granulated white sugar, corn syrup, honey and water. Stir until the sugar is dissolved.

Once dissolved, place a candy thermometer in the pan, making sure it doesn't contact the bottom of the pan, and increase the heat to high.

Keep cooking. When the syrup reaches about 230F, you can start preparing the meringue.

Place the egg whites, salt, and what may seem an unreasonable amount of food coloring in to the bowl of a stand mixer with the whisk attachment. I used 10 drops and still came out with a light pink color.

Whisk at low speed until the eggs begin to foam, then gradually increase the speed to high. When you reach high speed, the eggs should be thick and frothy. Add the 3 teaspoons of sugar 1 at a time, and allow to blend in for about 15 seconds before adding the next.

After a few minutes, you will reach soft peaks. It should look like this; another way to tell is that drips off of the whisk will form mounds in the bowl that are slowly reabsorbed.

So, when the syrup reaches 280F, remove from heat and be ready to act quickly.

Turn your meringue on high and stream the syrup into the bowl, trying to stay away from the whisk - that syrup is very hot and sticky and if it splashes on you, you will not be having a good day. Whip for about 5 minutes.

As it whips, the meringue will go from being transparent to a matte, pale color as the syrup cooks the meringue and air is emulsified into the candy. Add about half of the nuts and whip for 30 seconds before repeating with the second half.

Occasionally stop and scrape down the sides of the bowl with an oiled spatula(so that the candy doesn't stick to it).

When the nuts are fully incorporated, pour the nougat into the prepared pan. Spread out evenly with an oiled spatula.

Spread the remaining cornstarch/powdered sugar mixture over the top. Cover with another sheet of parchment. Let cool completely, at least three hours.

When cool, remove the parchment paper from the pan and unwrap the nougat and place on a cutting board. Spray the blade of a non-serrated, long knife with cooking spray.

Cut into strips, then into chunks.

And here's laotzu42 enjoying the fruits of his labor and showing off that divine texture. Now you know how; cook on!