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+ servings
nougat cut in squares on a tray
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5 from 5 votes

Mann Al Sama

Homemade Middle Eastern nougat, known as "Mann Al Sama."
Prep Time20 mins
Cook Time15 mins
2 hrs 40 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: Assyrian, Middle Eastern
Servings: 25 pieces
Calories: 120kcal


  • ½ cup toasted pistachios
  • ½ cup toasted almonds
  • non-stick cooking spray
  • 1 tablespoon flour
  • cups sugar
  • 1 cups light corn syrup
  • ¼ cup water
  • 2 large egg whites
  • 1 teaspoon cardamom powder
  • 2 tablespoon butter (melted)
  • 1 teaspoon vanilla or rose water


Before you begin, have all your ingredients measured and ready. This includes the required tools: a prepared pan, an egg separator, oiled spatulas, a bowl scraper, a mixer, and a candy thermometer.

  • Spray an 8" x 8" dish with non-stick cooking spray and dust with flour. Toast pistachios in a preheated oven at 300° F or in a hot skillet.
  • Combine sugar, corn syrup, and water in a medium saucepan and cook over medium heat; stir until sugar dissolves. Attach a candy thermometer (affiliate link) on the side of the saucepan. Boil the mixture until it reaches 250° F or the "softball" stage.
  • Meanwhile, beat the egg whites in a stand mixer, on high, with a whisk attachment, until stiff peaks form. With the mixer running, add approximately half of the 250° F syrup into the egg whites. Mix on high until stiff, glossy peaks form.
  • Boil the remaining syrup until it reaches 290° F or the "hard crack" stage. With the mixer still running, drizzle the remaining syrup into the eggs, in a thin stream. Add cardamom, butter, and vanilla (or rose water). Mix for a few additional minutes, scraping down the sides of the bowl as needed. 
  • Replace the whisk attachment with the paddle attachment, and set the speed to low. Add pistachios and mix until combined.
  • Transfer the mixture to the prepared baking dish, using an oiled spatula. Allow to cool off before refrigerating. After a few hours, coax the nougat out of the dish and onto a cutting board. Using a large, sharp knife, cut nougat bars into desired portions.
  • Wrap nougat bars individually in Saran wrap to keep them from sticking together.


  • In this recipe, the texture is achieved by cooking the syrup to 290 degrees F. or the "hard crack" stage. If you prefer softer nougat, don't allow the syrup to cook past 270 degrees F.
  • If, in spite of following the directions, the nougat still turns out harder than you prefer, microwave individual portions for approximately 15 seconds before eating.
  • If you prefer the Mann Al Sama a little crunchier, be patient, they will get crunchier as they get exposed to the air.
  • You can also refrigerate them if you are low on patience.


Serving: 1piece | Calories: 120kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 28mg | Fiber: 1g | Sugar: 23g