Nougat

Step by step recipe:

  1. 15 min.Nougat : Photo of step #1
    Preheat the oven to 180°C (360°F).

    Spread 200 g whole almonds out on a baking sheet and 200 g whole almonds on another.

    Take the pistachios out of the oven after 10 minutes and the almonds after 15 minutes.
  2. Nougat : Photo of step #2
    Pour 400 g caster sugar, 400 g honey and 100 g water into a pan.

    Put on medium heat.
  3. Nougat : Photo of step #3
    Check the temperature as it rises (use a electronic thermometer), until it reaches 150°C (302°F).
  4. 20 min.Nougat : Photo of step #4
    The honey will cause the mixture to froth. Watch it carefully as it tends to boil over.
  5. 5 min.Nougat : Photo of step #5
    When the mixture reaches 145°C (293°F), begin beating 70 g egg white, adding 20 g caster sugar halfway through.
  6. 5 min.Nougat : Photo of step #6
    As soon as the sugar mixture reaches 150°C (302°F), slow down the mixer and slowly pour the liquid into the beaten egg whites so that it is evenly mixed in.
  7. 5 min.Nougat : Photo of step #7
    Leave the beater running for another 5 minutes to give the egg-white mixture time to cool down a little.

    Note: In effect you are making italian meringue with honey. You will see what a beautiful ivory colour this gives.
  8. 3 min.Nougat : Photo of step #8
    Change beaters: replace the whisk attachment with the flat beater or paddle ("K" beater for Kenwood) as the next stage requires more force.
  9. 5 min.Nougat : Photo of step #9
    Set the food processor going again on slow speed, then tip in the mixed almonds and pistachios a few at a time.
  10. 5 min.Nougat : Photo of step #10
    Leave to mix thoroughly...
  11. 3 min.Nougat : Photo of step #11
    ...then scoop out half the nougat onto a sheet of rice paper.
  12. 5 min.Nougat : Photo of step #12
    Place a second sheet of rice paper on top and roll, using a rolling pin (you can put blocks on either side to keep the thickness even; here I'm using 2 steel rules).
  13. 10 min.Nougat : Photo of step #13
    Cut the nougat into strips...
  14. 20 min.Nougat : Photo of step #14
    ...then into blocks of whatever size you like.

    Do the same for the remaining nougat.

    You nougat is ready to be enjoyed.

Remarks:

If you would like your nougat very white, like the commercially-produced version, replace half the honey with a mixture of sugar and glucose syrup in equal quantities.

Source:

From the Internet, but with my personnal adaptations.

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