- 1.7 oz Shelled Pistachios
- 1/2 Cup White Sugar
- 1/4 Cup Rose Water
- 1/4 Cup Glucose
- 1 Egg White
- White Flour
Combine sugar and rose water in a pot.
Over medium heat, Bring the mixture to a boil while stirring.
Stir in the glucose and continue the heat until well combined.
Transfer a tbsp of the mixture to the egg white bowl. Stir few minutes to combine and raise the egg white temperature, then add the egg white to the pot, stir.
Whisk the mixture for few minutes until well mixed.
Continue the heat until the mixture becomes thick (as shown in the video).
Turn off the heat, stir in the pistachios.
Allow the mixture to sit for 15 minutes to cool down.
Take a tbsp of the mixture and place it on a well floured surface.
Roll the nougat in the flour and shape as you’d like.
Allow the nougats to cool down completely before serving.