Homemade Nutty Nougat with Honey and Roasted Nuts
Table of Contents
Ingredients:
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- Honey: ½ cup (200g)
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- Sugar: ¾ cup (125g)
- Egg White: 1 large
- Salt: A pinch
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- Roasted Hazelnuts: 1 cup (120g)
- Roasted Blanched Almonds: ½ cup (60g)
- Vegetable Oil: For greasing
- Parchment Paper: For lining the mold
Directions:
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- Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
- Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.
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- Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
- Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
- Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.
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- Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
- Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
- Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.
- Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces.
See also
Serving Suggestions:
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- Serve with a cup of coffee or tea for a delightful afternoon treat.
- Cut into bite-sized pieces and add to a charcuterie board.
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- Gift-wrap small pieces in parchment paper for a homemade holiday gift.
- Use as a topping for vanilla ice cream or yogurt for added texture and sweetness.
- Include as part of a dessert platter at parties or gatherings.
Cooking Tips:
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- Use a candy thermometer if you have one to ensure the mixture reaches the right consistency.
- Stir constantly while cooking to prevent the honey mixture from burning or sticking to the bottom.
- Be quick when adding the egg white to the honey mixture to avoid scrambling the egg.
- Grease your hands with oil when handling the nougat to prevent it from sticking.
- For a smoother texture, chop the roasted nuts finely before mixing them into the nougat.