This was originally supposed to be torrone, an Italian nougat, but in my efforts to create a recipe made with honey rather than sugar, the results are a little…gooier. So I made the snap decision to accept my nougat as taffy. It’s subtly sweet, flavored with a touch of rosewater, and has a pop of crunch from the pistachios. I love it, and you can even add a touch of beet juice or food coloring to make it a subtle pink, if you like. Enjoy!
1 cup arrowroot, plus much more for sprinkling (up to 2 cups)
3 large egg whites
2 cups honey
2 cups shelled raw pistachios
1 teaspoon rosewater
Liberally sprinkle a clean surface with arrowroot. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
In a medium saucepan, add honey. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
Beat whites until stiff peaks form; add arrowroot, and beat until combined. When thermometer reaches 315F, remove honey mixture from heat. Temperature will rise to 320F. Stir until temperature drops to 300 degrees, about 1 to 2 minutes. While the mixer is running, slowly pour honey into egg-white mixture. Beat until mixture thickens and begins to stick to beaters, then fold in the nuts and rosewater.
Pour mixture onto arrowroot-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Let cool on wire rack. Cut into pieces; store in airtight container, with parchment between layers, for up to 2 weeks.