Step by step recipe

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Stage 1 - 15 min.

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.

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Stage 2

Pour 400 g caster sugar, 400 g honey and 100 g water into a pan.

Put on medium heat.

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Stage 3

Check the temperature as it rises (use a electronic thermometer), until it reaches 150°C (302°F).

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Stage 4 - 20 min.

The honey will cause the mixture to froth. Watch it carefully as it tends to boil over.

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Stage 5 - 5 min.

When the mixture reaches 145°C (293°F), begin beating 70 g egg white, adding 20 g caster sugar halfway through.

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Stage 6 - 5 min.

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.

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Stage 7 - 5 min.

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.

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Stage 8 - 3 min.

Change beaters: replace the whisk attachment with the flat beater or paddle ("K" beater for Kenwood) as the next stage requires more force.

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Stage 9 - 5 min.

Set the food processor going again on slow speed, then tip in the mixed almonds and pistachios a few at a time.

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Stage 10 - 5 min.

Leave to mix thoroughly...

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Stage 11 - 3 min.

...then scoop out half the nougat onto a sheet of rice paper.

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Stage 12 - 5 min.

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).

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Stage 13 - 10 min.

Cut the nougat into strips...

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Stage 14 - 20 min.

...then into blocks of whatever size you like.

Do the same for the remaining nougat.

You nougat is ready to be enjoyed.

Remarks

Nutritional information

How much will it cost?

• For 900 g : 18.89 €

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Your 1 comments or questions on this recipe

• I can't remember the last time I had Nougat, jh. It looks so good I wish I could have just a small sample:)
  
  Thank you so much for sharing...Hope all is well with you and yours, Louise
  Posted by Louise june 19^th 2013 at 20:52 (n° 1)

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