Mann o Salwa (Middle Eastern Nougat)

4.89 from 9 votes

Mann o Salwa (Middle Eastern Nougat)

This homemade Middle Eastern nougat is known as Mann Al Sama or Mann o Salwa. These tasty treats are loaded with nuts and flavored with rosewater and cardamom.

Prep Time20

Cook Time15

2 40

Total Time35

Course: Dessert, Snack

Cuisine: Assyrian, Middle Eastern

Servings: pieces

Calories: 120kcal

Author: Hilda Sterner

Equipment

1 stand mixer
1 medium saucepan
1 candy thermometer

Ingredients

non-stick cooking spray
1 tablespoon flour
1 cup pistachios (or almonds)
1½ cups granulated sugar
1 cup light corn syrup
¼ cup water
2 large egg whites (room temperature)
1 teaspoon cardamom powder
2 Tbsps salted butter (melted)
1 teaspoon rosewater (or vanilla extract)

Instructions

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 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 on the side of the saucepan. Boil the mixture until it reaches 250° F or the "softball" stage.
Meanwhile, separate eggs, then beat egg whites in a stand mixer, on high, with a whisk attachment. Continue to beat until stiff peaks form. With the mixer running, slowly add approximately half of the 250°F syrup to 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 rose water. Mix for a few additional minutes, scraping down the sides of the bowl as needed. Fold in pistachios using a rubber spatula.
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.

Notes

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.
Store in an airtight container at room temperature.

Nutrition