Traveling through the vibrant souks of Marrakech, I was captivated by the intoxicating scent of spices and the dazzling array of sweets. Among them, nougat stood out with its chewy texture and delicate flavors. Inspired by the rich culinary traditions of Morocco, I crafted a unique pistachio and rosewater nougat that combines the nutty crunch of pistachios with the floral notes of rosewater, celebrating the essence of this enchanting region.

Ingredients

  • 1 cup granulated sugar
  • 1/3 cup light corn syrup
  • 1/4 cup honey
  • 1/4 cup water
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon rosewater
  • 1 cup shelled pistachios, toasted
  • 1/2 cup dried edible rose petals (for garnish)
  • Powdered sugar (for dusting)

Instructions

Begin by preparing a baking dish. Line an 8×8 inch square pan with parchment paper, allowing some overhang for easy removal later. Dust the parchment with powdered sugar to prevent sticking.

In a medium saucepan, combine the granulated sugar, corn syrup, honey, and water. Place over medium heat, stirring until the sugar dissolves. Bring the mixture to a boil without stirring, and let it cook until it reaches 250°F on a candy thermometer, which is the hard-ball stage.

While the sugar mixture is cooking, place the egg whites in a mixing bowl. Beat the egg whites on medium speed until soft peaks form. Gradually add the hot sugar mixture in a thin stream, continuing to beat on high speed until the mixture becomes thick and glossy, about 5-7 minutes.

Once the nougat is thick and shiny, add the vanilla extract and rosewater, mixing until fully incorporated. Gently fold in the toasted pistachios, ensuring they are evenly distributed throughout the nougat.

Pour the nougat mixture into the prepared baking dish, spreading it evenly. Smooth the top using a spatula. Sprinkle the dried rose petals over the surface, gently pressing them into the nougat to adhere.

Allow the nougat to cool at room temperature for at least 4 hours or until set. Once firm, lift the nougat out of the pan using the parchment overhang and place it on a cutting board.

Dust a sharp knife with powdered sugar and cut the nougat into squares or rectangles. Store the pieces in an airtight container, separated by layers of parchment paper to prevent sticking.

Enjoy this delightful pistachio and rosewater nougat as a sweet reminder of the exotic flavors found in the heart of Morocco, perfect for sharing with friends or indulging in a little self-care.