Cooking-ez.com

1,051 easy and fully explained recipes, with 12,764 photos and 77 videos

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.

76,355 15/5 for 5 ratings

Last modified on: June 19^th 2013

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

Change those ingredients for: 300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: Several weeks in a tin.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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.

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.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 900 g : 15.98 £

Note : These prices are only approximate

Change currency:

Source

From the Internet, but with my personnal adaptations.

More recipes?

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Valay-Brest, Caramelized pear custard tart, Flaky chocolate brioche, Caramelised walnuts, ... All
	Honey: You can check-out other recipes which use it, like for example: Gingerbread, Chocolate madeleines, Yeast-based flaky dough (for croissants), Panettone, Nonettes, ... All
	Whole almonds: You can check-out other recipes which use it, like for example: Chocolate thins with toasted nuts, Red cabage salad with toasted almonds, Chocolate Truffles, Toasted almond cake, X-Files cookies, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Granola, Rice pudding with fruit and nuts, Chocolate Truffles, Chocolate thins with toasted nuts, Pistachio panna cotta with custard, ... All

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,5085/5 for 1 ratings 53 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,3764.0/5 for 20 ratings 1 hour 11 min.

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".
73,6564.2/5 for 19 ratings 1 hour 14 min.

Express apple tart

A fine apple tart, very quick to make.
67,886 24.6/5 for 14 ratings 54 min.

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.
72,308 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

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)

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 email 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.