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Homemade Nutty Nougat with Honey and Roasted Nuts

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Table of Contents hide
1 Ingredients:
2 Directions:
3 Serving Suggestions:
4 Cooking Tips:

Ingredients:

    • Honey: ½ cup (200g)
    • Sugar: ¾ cup (125g)
    • Egg White: 1 large
    • Salt: A pinch
    • Roasted Hazelnuts: 1 cup (120g)
    • Roasted Blanched Almonds: ½ cup (60g)
    • Vegetable Oil: For greasing
  • Parchment Paper: For lining the mold

Directions:

    • 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.
    • 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.
    • 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.
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Serving Suggestions:

    1. Serve with a cup of coffee or tea for a delightful afternoon treat.
    2. Cut into bite-sized pieces and add to a charcuterie board.
    1. Gift-wrap small pieces in parchment paper for a homemade holiday gift.
    2. Use as a topping for vanilla ice cream or yogurt for added texture and sweetness.
    3. Include as part of a dessert platter at parties or gatherings.

Cooking Tips:

    1. Use a candy thermometer if you have one to ensure the mixture reaches the right consistency.
    2. Stir constantly while cooking to prevent the honey mixture from burning or sticking to the bottom.
    3. Be quick when adding the egg white to the honey mixture to avoid scrambling the egg.
  1. Grease your hands with oil when handling the nougat to prevent it from sticking.
  2. For a smoother texture, chop the roasted nuts finely before mixing them into the nougat.

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