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.
75,468 15/5 for 5 ratings
Last modified on: June 19th 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
How long does it take?
Time required for this recipe:
Keeping: Several weeks in a tin.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 900 g : 20.83 $
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: Lemon and grated apple tart, Little caramelized peach tarts, Fruit crumble, Chocolate sauce, Stewed plums, ... All |
| Honey: You can check-out other recipes which use it, like for example: Yeast-based flaky dough (for croissants), Gingerbread, Cranachan, Nonettes, Hazelnut and orange cake, ... All |
| Whole almonds: You can check-out other recipes which use it, like for example: Praline, Tomato pesto, X-Files cookies, Apple Batter Puddings, Chocolate thins with toasted nuts, ... All |
| Pistachios: You can check-out other recipes which use it, like for example: Chocolate cereal bars, Rice pudding with fruit and nuts, Chocolate Truffles, Pistachio powder or paste, Saucipain, ... All |
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Your 1 comments or questions on this recipe
Thank you so much for sharing...Hope all is well with you and yours, Louise