How to Make Honey and Mixed Nut Nougat

Simple Summary

Indulge in the sweet and nutty delight of homemade nougat, a classic confection that combines the richness of honey with the satisfying crunch of mixed nuts.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 4 hours
• Total Time: 4 hours 50 minutes
• Servings: 24 pieces
• Difficulty: Intermediate

Ingredients

• 3 cups (600g) granulated sugar
• 1 cup (340g) honey
• 1/2 cup (120ml) water
• 2 large egg whites
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups (240g) mixed nuts (almonds, pistachios, and hazelnuts), roughly chopped
• 1/4 cup (30g) powdered sugar (for dusting)
• Edible rice paper (optional, for lining the pan)

Instructions

1. Line a 9x13 inch baking pan with parchment paper or edible rice paper. If using parchment, lightly grease it with cooking spray.

2. In a large, heavy-bottomed saucepan, combine the sugar, honey, and water. Stir to dissolve the sugar.

3. Place the saucepan over medium heat and insert a candy thermometer. Cook the mixture without stirring until it reaches 300°F (150°C), the hard crack stage.

4. While the sugar mixture is cooking, beat the egg whites and salt in a stand mixer fitted with the whisk attachment until stiff peaks form.

5. When the sugar mixture reaches 300°F, remove it from the heat. With the mixer running on low speed, slowly and carefully pour the hot syrup into the egg whites in a thin stream.

6. Increase the mixer speed to high and continue beating for about 5 minutes, or until the mixture becomes thick and glossy.

7. Add the vanilla extract and beat for another 30 seconds to incorporate.

8. Fold in the chopped nuts using a spatula, ensuring they are evenly distributed.

9. Quickly transfer the nougat mixture to the prepared pan, spreading it evenly with a spatula. If it's too sticky, you can wet the spatula with cold water.

10. Allow the nougat to cool completely at room temperature for at least 4 hours or overnight.

11. Once cooled, dust the top with powdered sugar and turn it out onto a cutting board. Cut into squares or rectangles using a sharp knife.

12. Dust the cut sides with additional powdered sugar to prevent sticking.

Chef's Notes

• For best results, use a candy thermometer to ensure the sugar reaches the correct temperature.
• Be extremely careful when working with hot sugar syrup as it can cause severe burns.
• You can customize the nut mixture to your liking. Try using macadamia nuts, pecans, or walnuts for variation.
• Store the nougat in an airtight container at room temperature for up to 2 weeks, separating layers with parchment paper to prevent sticking.
• For a softer nougat, cook the sugar syrup to a slightly lower temperature (295°F or 146°C).
• If you don't have edible rice paper, you can use extra powdered sugar to prevent sticking.

Nutritional Info

Per serving (1 piece): Approximately 180 calories, 6g fat (1g saturated), 32g carbohydrates, 2g protein, 1g fiber. This treat is a good source of healthy fats from nuts and provides a quick energy boost from natural sugars.

Serving Suggestions

• Serve nougat pieces as part of a dessert platter alongside fresh fruits and other confections.
• Package individual pieces in cellophane bags for a beautiful homemade gift.
• Pair with a glass of dessert wine like Moscato d'Asti or a cup of espresso for an elegant after-dinner treat.
• Chop the nougat into small pieces and use as a topping for ice cream or frozen yogurt.
• Present on a decorative plate with a dusting of cocoa powder for a sophisticated presentation at dinner parties.