Gaz Bites

Background

Gaz Bites are petite squares of Persian-style nougat inspired by the famed confection from Isfahan, prized for a tender chew, snowy white interior, and nut-studded finish. This home-kitchen version preserves the classic character—floral aromas from rosewater and a brilliant green crunch from pistachios—while balancing sweetness with a carefully cooked blend of sugar, glucose-syrup, and honey. A glossy meringue from whipped egg-whites gives structure, and a whisper of salt keeps the flavor poised. Finished with a light coat of powdered-sugar and cornstarch, these bites slice cleanly and store well for gifting or tea-time nibbling.

Ingredients

• pistachios, 1 cup, shelled
• sugar, 1 1/2 cups
• glucose-syrup, 3/4 cup
• honey, 2 tablespoons
• egg-whites, from 2 large eggs
• rosewater, 1–2 teaspoons
• salt, a pinch
• powdered-sugar, 1/3 cup, for dusting
• cornstarch, 1/3 cup, for dusting
• water, 1/3 cup

Equipment

• Heavy saucepan and heatproof spatula
• Stand mixer or electric hand mixer with whisk attachment
• Candy thermometer
• 8-inch (20 cm) square pan
• Parchment paper and fine-mesh sieve
• Large knife or bench scraper

Preparation

1. Pan and dusting mix: Line the pan with parchment. In a bowl, whisk together powdered-sugar and cornstarch. Sift half of this mixture over the parchment to create a light, even base.
2. Ready the nuts: Place pistachios in a dry skillet over gentle heat and warm just until fragrant, then cool completely so they stay crisp when folded into the candy.
3. Start the meringue: Add egg-whites and a pinch of salt to the mixer bowl. Whip on medium speed until softly foamy; pause the mixer so the foam waits while you cook the syrup.
4. Cook the syrup: In the saucepan, combine sugar, glucose-syrup, honey, and water. Set over medium heat. Stir just until everything is evenly moistened, then stop stirring. Clip on the thermometer and cook the clear syrup until it reaches 145–150°C (soft-crack stage). If crystals form on the pan walls, carefully wash them down with a damp pastry brush.
5. Whip and stream: Resume whipping the egg-whites to soft peaks. With the mixer running on medium-high, slowly stream the hot syrup down the side of the bowl so it threads into the whisk without splashing. Continue whipping until the mixture turns thick, glossy, and billowy.
6. Flavor and fold: Beat in the rosewater to taste. Switch to a spatula and fold in the cooled pistachios, distributing them evenly without deflating the candy mass.
7. Spread and set: Scrape the mixture into the prepared pan, smoothing the top. Sift on more of the powdered-sugar and cornstarch mixture to prevent sticking. Let the slab rest at room temperature for at least 2 hours, or until firm enough to cut cleanly.
8. Cut and coat: Lift the slab onto a board. Using a lightly dusted knife, cut into bite-size squares. Toss cut edges in a little extra powdered-sugar and cornstarch for a neat finish.

Complete Cooking Process, Explained

Making Gaz Bites hinges on two coordinated actions: cooking a stable syrup to the soft-crack stage and whipping a resilient foam. The heated syrup concentrates to the right density for a supple, chewy set, while the whisked proteins supply the framework that traps tiny bubbles, turning the mixture opaque and cloudlike. Streaming the hot syrup slowly into the moving whisk ensures it emulsifies into the foam without seizing; continued whipping then cools and thickens the mass to the ideal spreading consistency. Folding in nuts and aromatics at the end preserves texture and fragrance, and a light dusting prevents sticking as the slab finishes setting.

Serving and Enjoying

Serve Gaz Bites alongside hot tea or strong coffee, or present them as a sweet finish to a festive spread. Their gentle floral aroma pairs especially well with roasted and fruity flavors. For clean edges and a tender bite, let each piece come to cool room temperature before serving, and dust away any excess coating just before plating.

Storage and Make-Ahead

Store in an airtight tin, interleaving layers with parchment to discourage sticking. In humid conditions, refresh the coating by sifting a touch of powdered-sugar and cornstarch over the pieces and gently shaking off the excess. Properly stored, the texture remains pleasantly chewy for several days, making these bites ideal for gifting and gatherings.

Tips and Troubleshooting

• Thermometer accuracy is crucial; calibrate if needed so the syrup reliably reaches soft-crack.
• Warm, not hot, nuts blend best and stay crisp; cool them fully before folding.
• If the mass feels too soft to slice, allow more time to set or chill briefly, then dust the knife generously and cut with confident, straight strokes.
• Adjust floral intensity to taste by adding the aromatic gradually; a little goes a long way.