Nougat

Nougat

Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.

60,941 15/5 for 5 ratings

Last modified on: June 19^th 2013

For 900 g, you will need:

200 g whole almonds

125 g pistachios

400 g caster sugar

400 g honey

100 g water

70 g egg white

20 g caster sugar

4 sheets of rice (wafer) paper

Total weight: 1,327 grams

Preparation	Cooking	Start to finish
1 hour 6 min.	35 min.	1 hour 41 min.

Preparation

Cooking

Start to finish

1 hour 6 min.

35 min.

1 hour 41 min.

Step by step recipe

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.

Stage 2

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

Put on medium heat.

Stage 3

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

Stage 4 - 20 min.

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

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.

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.

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.

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.

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.

Stage 10 - 5 min.

Leave to mix thoroughly...

Stage 11 - 3 min.

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

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).

Stage 13 - 10 min.

Cut the nougat into strips...

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.

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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	Honey: You can check-out other recipes which use it, like for example: Nonettes, Panettone, Chocolate madeleines, Cranachan, Gingerbread, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Cherry clafoutis, Framboisier, Little lemon biscuits, Almond tuiles, ... All
	Whole almonds: You can check-out other recipes which use it, like for example: Red cabage salad with toasted almonds, X-Files cookies, Praline rochers, Frozen Nougat, Grandma Solange's biscuits, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Pistachio panna cotta with custard, Chocolate Truffles, Saucipain, Chocolate cereal bars, Mini apricot and pistachio brioches, ... All

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