Pistachio Rose Nougat

Makes a lot Prep Time 10 minutes   Cook Time 60 minutes   Rated:

WOW, this is so much fun and we absolutely love the texture. We got a bit carried away, admittedly and went straight into chocolate nougat testing mode, which did sort of work, but not enough to make the recipe publishing cut. So watch this space, we have loads of ideas for other flavours of nougat. They are on all our hit list.

In the meantime, we are producing this for our Honey Around the World Cooking class in May, Australian honey month. I hope you can join us if you are in Western Australia. It is going to be fabulous. I mean, look at the menu!

And as usual, Insiders are getting a sneaky peek at this recipe at least! Enjoy my lovelies, make some for mum or yourself for Mother's Day!

You really should try some of our other candy recipes...it may be time for a candy ebook:

Turkish Delight Marshmallows

Black Liquorice

Popcorn, Pretzel Nutty Butter Toffee

Pecan Buttermilk Fudge

Pistachio Cream Cheese Fudge

Mint Honeycomb Bark with Chocolate

Caramelised White Chocolate Bark

Bounty Bars

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!


  • 2 sheets of edible wafer paper
  • 1 egg whites
  • 400 Grams honey
  • tiny drop of pink food colouring (optional)
  • 200 Grams pistachios raw
  • 1 Tablespoon edible rose petals (optional)



Set aside the wafer paper one piece on top of a fave bread mat from my store. You will need two bread mats for this recipe.


Insert butterfly and place egg white into Thermomix bowl and whip 10 sec/butterfly/speed 2.


Add honey and cook 60 min/Varoma/butterfly/speed 2.


Add food colouring and combine 20 sec/butterfly/speed 3. Remove butterfly.


Add pistachios and rose petals and quickly combine using a spatula. It will start to harden fast.


Quickly pour out onto 1 sheet of wafer paper (shiny side down) Cover with the other sheet of wafer paper (shiny side up) and second bread mat on top of that.


Use a rolling pin to flatten nougat to desired thickness. Set on the bench for a few hours, until firm enough to cut.


Using a serrated knife, cut nougat into pieces and store in a container.


Keep in a cool dry place for up to 2 weeks. Or keep in the fridge for up to 3 weeks.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Sweets

That's all the recipes!

No more recipes to load