1,527 easy and fully explained recipes, with +66K photos and 78 videos

Nougat

Name: Nougat
Prep time: 1 h 6 min
Cook time: 35 min
Total time: 1 h 41 min
Yield: 900 g
Cuisine: French
Ingredients: 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

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.

135 K 1× 4.4/5 (9 reviews)

1 hour 45 min. difficulté

Average

18.90 €

900 g

8 Ingredients

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: 1,330 grams

Times for this recipe

Preparation: 1 hour 6 min.

Cooking: 35 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

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.

Keeping: Several weeks in a tin.

Source: From the Internet, but with my personnal adaptations.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	480 RDI=50 %	480 RDI=70 %	6,540 RDI=330 %	27,390 RDI: 330 %
Per 100 g	5 RDI=2 %	40 RDI=3 %	40 RDI=6 %	490 RDI=30 %	2,060 RDI: 30 %

Possible allergens in this recipe: Nuts, egg

How much will it cost?

For 900 g : 18.90 €

Change currency:

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)

Other recipes you may also like

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016254 K4.4 2 hours 2 min.

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.

February 21^th 2011545 K4.6 1 hour 35 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012793 K 43 25 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013877 K 44.7 55 min.

Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".

February 21^th 2011229 K 23.9 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted 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.