Easy Pistachio-Cranberry Nougat

Easy Pistachio-Cranberry Nougat
Photo: Justin Walker
Prep Time:
10 mins
Total Time:
2 hrs 15 mins
32 pieces

Nougat is a classic Mediterranean confection that normally requires fussing over a pot of molten sugar with a candy thermometer. Our express version is as simple to make as rice-cereal treats and the result is an elegant treat with a soft, taffy-like chew.


  • Nonstick cooking spray, for pan

  • 1 cup dry milk powder, plus more for dusting

  • 1 stick unsalted butter

  • 1 bag (10 ounces) mini marshmallows, or full-size marshmallows, cut into pieces

  • ¾ cup dried cranberries

  • ¾ cup pistachios


  1. Spray an 8-inch square baking pan with cooking spray; line with parchment, leaving a 2-inch overhang on two sides. Spray parchment and dust with milk powder. Melt butter in a medium saucepan over medium heat. Add marshmallows and cook, stirring, until melted, about 2 minutes.

  2. Stir in milk powder, then cranberries and pistachios. Transfer to prepared pan, pressing or spreading to evenly fill. Lightly dust top with more milk powder. Let stand until set, at least 2 hours.

  3. Use overhangs to lift nougat out of pan. Cut as desired (we made strips slightly less than 1/2 inch wide, then cut them in half again to create about 4-by-3/4-by 1/2-inch pieces). Store between layers of parchment or waxed paper at room temperature in an airtight container up to 2 weeks.

Cook's Notes

Whole-milk powder enriches the flavor and helps this super-simple, taffy-like confection set.

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