- Nonstick vegetable oil spray
- 1 cup natural unsalted pistachios
- 1 1/3 cups sugar
- 1/2 cup honey
- 1 large egg white, room temperature
- Pinch of kosher salt
- 3/4 cup dried cherries
- 2 8×11″ sheets of edible rice paper, trimmed to 8×8″ (wafer paper)
- Special equipment: An 8×8″ baking pan; a candy thermometer
- Ingredient info: Edible rice paper, a.k.a. wafer paper, can be found at baking supply stores and .
- Preheat oven to 325°F. Lightly coat baking pan with nonstick spray. Line with plastic wrap, leaving a 1″ overhang on all sides. Set aside.
- Spread out pistachios on a rimmed baking sheet and bake, stirring once, until just beginning to turn light golden brown in spots, about 10 minutes. Let cool. Coarsely chop and set aside.
- Combine sugar, honey, and 2 tablespoons water in a small deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of pan. Increase heat and boil until thermometer registers 252°F, about 3 minutes.
- Meanwhile, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.
- With mixer running, gradually stream hot syrup into egg whites. Beat until meringue is thick, has tripled in volume, and has cooled slightly, 10-12 minutes. Remove the bowl from the mixer and add cherries and pistachios to meringue; mix nougat with a rubber spatula to distribute evenly.
- Place one 8×8″ sheet of rice paper (or 8×8″ sheet of parchment paper sprayed with nonstick spray) in the prepared pan. Transfer nougat to pan, spreading in an even layer. Top with second sheet of rice paper (or 8×8″ sheet of parchment paper sprayed with nonstick spray). Using an offset spatula, press the nougat into an even layer. Let stand at room temperature until set, about 2 hours.
- Using overhang from plastic wrap, lift nougat out of pan and transfer to a work surface; discard plastic. Run a large sharp knife under hot tap water; wipe dry. Cut nougat crosswise into 4 strips, then cut each strip crosswise into 10 pieces, occasionally reheating knife under hot water and wiping dry. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.