Nougat

Nougat

Nougat is a sweet confection made primarily from sugar, honey, roasted nuts (like almonds, hazelnuts, or pistachios), and whipped egg whites. It has a chewy, sometimes crunchy texture and is often flavored with vanilla, citrus zest, or other ingredients.

Ingredients:

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup honey
  • 1/4 cup water
  • 2 large egg whites, room temperature
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2 cups toasted almonds, hazelnuts, or pistachios (or a mix)
  • Edible wafer paper (optional)

Instructions:

  1. Prepare the Pan:
    • Line a 9×13-inch (23×33 cm) baking pan with parchment paper or use edible wafer paper to line the bottom of the pan. This prevents sticking.
  2. Cook the Syrup:
    • In a heavy-bottomed saucepan, combine the sugar, corn syrup, honey, and water. Stir over medium heat until the sugar dissolves completely.
    • Insert a candy thermometer into the syrup and cook without stirring until the mixture reaches 150°C (302°F).
  3. Whip the Egg Whites:
    • While the syrup is cooking, beat the egg whites and salt in a stand mixer on medium speed until soft peaks form.
  4. Combine Syrup and Egg Whites:
    • Once the syrup reaches the correct temperature, carefully and slowly pour it in a thin stream into the whipped egg whites while continuing to beat on medium speed.
    • Increase the speed to high and beat until the mixture becomes thick, shiny, and starts to pull away from the sides of the bowl. This can take about 8-10 minutes.
  5. Add Nuts and Flavoring:
    • Stir in the vanilla extract and the toasted nuts, mixing until well incorporated.
  6. Set the Nougat:
    • Quickly pour the nougat into the prepared pan, spreading it evenly with a spatula. If using, place another sheet of edible wafer paper on top and press gently to adhere.
    • Let the nougat sit at room temperature for at least 4 hours, or until firm.
  7. Cut and Serve:
    • Once set, use a sharp knife to cut the nougat into squares or bars.
    • Store in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.

Enjoy your homemade nougat!