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.
Last modified on: June 19th 2013
Keywords for this recipe:For 900 g, you will need:
- 1
200 g whole almonds - 2
125 g pistachios - 3
400 g caster sugar - 4
400 g honey - 5
100 g water - 6
70 g egg white - 7 20 g caster sugar
- 8
4 sheets of rice (wafer) paper - Total weight: 1,327 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 6 min. | 35 min. | 1 hour 41 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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
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.
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.
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.
Keeping
Several weeks in a tin.
Source
From the Internet, but with my personnal adaptations.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,542 Kcal or 27,390 Kj | 70 gr | 478 gr | 484 gr |
| 327 % | 27 % | 45 % | 73 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 493 Kcal or 2,064 Kj | 5 gr | 36 gr | 36 gr |
| 25 % | 2 % | 3 % | 6 % |
How much will it cost?
- For 900 g : 18.89 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: How to cook caramelized puff pastry well, Tatin apple diplomat tart, Cantucci di Prato, Lime crémeux, New tiramisu, ... All |
 | Honey: You can check-out other recipes which use it, like for example: Cranachan, Hazelnut and orange cake, Amandier (gluten-free almond cake), Panettone, Nonettes, ... All |
 | Whole almonds: You can check-out other recipes which use it, like for example: Red cabage salad with toasted almonds, Praline, Chocolate thins with toasted nuts, Tomato pesto, Frozen Nougat, ... All |
 | Pistachios: You can check-out other recipes which use it, like for example: Pistachio shortbread biscuits, Pistachio and spinach pesto, Chocolate Truffles, Mini apricot and pistachio brioches, Saucipain, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.313K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.340K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".347K4.3 1 hour 14 min. March 17th 2011
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.306K 14 40 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-10-01)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Thank you so much for sharing...Hope all is well with you and yours, Louise