Pistachio and cream nougat with Thermomix

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18 December, 2025

Pistachio and cream nougat with Thermomix: a creamy and easy Christmas classic 🍬🌰

Has it happened to you that you want to surprise at Christmas with a homemade sweet, but the idea of working with almonds, sugar and molds makes you lazy? 😅 You are not alone. With this recipe pistachio and cream nougat At Thermomix, you will achieve a professional, creamy and flavorful result without complicating your life in the kitchen. In just a few simple steps and with your Thermomix, you can enjoy a homemade nougat that will leave everyone with their mouths open. The best thing is that it is so versatile that you can prepare it in advance and keep it perfect until the celebration.

What makes this nougat special is the combination of toasted pistachios and crunchy almonds, with the softness of cream, which makes it an irresistible sweet. Plus, the process is clean and fast: no sticky candy or endless water baths. Personally, I love preparing it with Christmas music in the background and watching my kitchen fill with that aroma that only nuts and cream can create. 🎶🌰

Why this recipe is perfect

Before you get to work, look at all the benefits you will enjoy:

✅ Quick and easy: You only need your Thermomix and a few minutes to prepare the mixture, the cold does the rest.
✅ Perfect texture: Creamy on the inside, with just the right amount of crunch from the pistachios and almonds.
✅ Less cleaning: Everything is done in the Thermomix container, without additional pots or beaters.
✅ Ideal to anticipate: You can leave it in the refrigerator 24 hours before serving, perfect for Christmas meal prep.
✅ Visual impact: Bright green color of pistachios that invites you to try it before even cutting it.

Pistachio and cream nougat with Thermomix

Ingredients explained

🌰 150 g skinless pistachios
🥛 100 g cream
🌰 50 g raw almonds without skin
🍬 200 g sugar
🟫 1 rectangular box to prepare the nougat
📄 1 sheet of baking paper

– Note: Wooden molds can be replaced with cake or milk brick molds cut in half.
– Adjustments for diets: It can be made without dairy using vegetable cream.

Equipment and preparation

Make sure you have all the ingredients and utensils on hand before starting: your Thermomix, a bowl to reserve the pulverized nuts, and the prepared mold with baking paper sticking out so you can compact the nougat. This avoids interruptions and makes the process much smoother. Remember: organizing everything before cooking is the secret to making any recipe perfect.

Step by step instructions

Put 100 g of pistachios and raw almonds in the Thermomix glass and pulverize for 15 seconds at speed 10. Remove the mixture into a bowl and set aside. This ensures that the nuts are finely ground and integrate better with the cream.

Without putting the beaker in, add the cream and sugar to the glass. Program 10 minutes at Varoma temperature and speed 2. Meanwhile, prepare your mold with baking paper sticking out so you can cover the nougat at the end.

Add the reserved pistachios and ground almonds, along with the remaining 50 g of pistachios. Mix for 15 seconds at speed 3. Pour the mixture into the mold, cover with the protruding paper and compact with your hands. Let it rest in the refrigerator for approximately 24 hours before serving.

Pro tips and troubleshooting

🌟 Secrets to success

Use good quality, fresh nuts for a more intense flavor.
Do not put the beaker in during heating to avoid condensation that could dilute the mixture.
Compact the mixture well in the mold so that there are no air bubbles.
For a glossier nougat, stir the mixture just before pouring it into the mold.
Try a touch of orange zest for an extra Christmassy aroma.

❌ Common mistakes

Problem: Very soft nougat. Cause: Do not rest for 24 hours. Solution: Always store in the refrigerator for the recommended time.
Problem: Large nuts that don’t mix. Cause: Insufficient spraying. Solution: Spray at maximum speed until you achieve a fine powder.
Problem: Spilled mixture. Cause: Poorly prepared mold. Solution: Always line with leftover baking paper to cover and compact.

Variations and customizations

🌱 Vegan version: Replace the cream with vegetable cream. Ideal for dairy intolerances.
🧀 Gourmet version: Add a touch of hazelnut liqueur and caramelized pistachios on top.
🔥 Spicy version: Add a pinch of smoked salt or chili powder for a surprising contrast.
🌈 Kids-friendly: Mix pistachios and almonds with white chocolate chips in small pieces.
🥡 Meal prep: Make individual mini nougats in silicone molds to easily share.

Serve and accompaniments

Serve the nougat cut into rectangles and accompanied by fresh fruits, crunchy cookies or a touch of melted chocolate. 🍫 For drinks, a sweet wine, cava or hot chocolate combine wonderfully. Perfect for holiday gatherings or special snacks. You can add extra pistachios on top for an even more attractive visual effect.

Storage

🥡 Storage: Store the nougat in an airtight container in the refrigerator.
❄️ Freezing: It can be frozen for up to 2 months, wrapped in plastic wrap and then in a freezer bag.
♨️ Reheating: Serve directly at room temperature to maintain the creamy texture.

Frequently asked questions

Can I use shelled pistachios? Yes, but you must peel them and toast them lightly to bring out their flavor.
What happens if I don’t have Thermomix? You can try to do it by hand with a mixer and saucepan, but the result will not be as creamy.
How long does nougat last in the refrigerator? Up to 7 days well stored.
Can it be made without sugar? Yes, using sweeteners suitable for baking, adjusting the cooking time.
Can I add other nuts? Yes, hazelnuts or walnuts work, although the texture will change.

Call-to-action

Now that you know all the secrets to making a perfect pistachio and cream nougat, it’s time to get to work. 🎉 Remember: fast, creamy and delicious. Share your results on networks, tag your creation and encourage your friends to try it. If you liked this recipe, don’t miss others like crunchy chocolate nougat either classic almond nougat. Click save and try it today!

Final Recipe Card

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📋 Pistachio and cream nougat

⏰ Total time: 10 minutes + 24 hours of rest
👥 Servings: 15
🔥 Difficulty: Easy

Ingredients:

🌰 150 g skinless pistachios
🥛 100 g cream
🌰 50 g raw almonds without skin
🍬 200 g sugar
🟫 1 rectangular box for nougat
📄 1 sheet of baking paper

Instructions:

1. Pulverize 100 g of pistachios and almonds for 15 seconds, speed 10. Set aside.
2. Add cream and sugar, 10 min, Varoma, speed 2 without measuring cup.
3. Add ground nuts and the remaining 50 g of pistachios, mix for 15 seconds, speed 3.
4. Pour into a lined mold, compact and refrigerate for 24 hours.

Nutritional Information (optional): High in healthy fats and proteins.
Notes: Rest for 24 hours, compact well and use quality nuts.
Substitutions: Vegetable cream for vegan version.

Recipe by Jesus