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¾ cup Whole almonds (toasted)

¾ cup Shelled pistachios (toasted)

A few strands of saffron

2 cups Granulated sugar

1 cup Light corn syrup

½ cup Honey

¼ tsp Salt

¼ cup Saffron kahwa tea (strongly brewed)

2 Egg whites

¼ cup Softened butter




Infuse ½ cup water with 2 heaped tsp of tea at 100° C, steep for 10 minutes and strain immediately.

Place the sugar, corn syrup, honey and saffron Kahwa green tea in a heavy saucepan over medium heat. Stir until sugar dissolves completely, remove ¼ cup of syrup and keep the rest on the heat. Beat egg whites till they are opaque with stiff peaks. With the mixer running, slowly pour the hot ¼ cup of syrup into the egg whites. Beat the whites at high speed for 5 minutes until they hold firm peaks.

Pour the remaining hot syrup slowly into the egg whites. Continue until the mixture is glossy and a thick ribbon forms. Add saffron, salt and butter. Mix until a thick ribbon forms. Remove bowl and stir in almonds and pistachios.

Grease your tray. Press the candy into a thin, even layer. Allow the nougat to set overnight and cut into small squares.



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