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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.

118K 1× 4.4/5 based on 9 reviews

Last modified on: June 19^th 2013

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For 300 g, you will need:

1 67 g whole almonds
2 42 g pistachios
3 133 g caster sugar
4 133 g honey
5 33 g water
6 23 g egg white
7 7 g caster sugar
8 1 sheet of rice (wafer) paper
Total weight: 441 grams

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300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

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Times for this recipe

Preparation: 1 hour 6 min.

Cooking: 35 min.

All in all: 1 hour 41 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 15 min.

Preheat the oven to 180°C (360°F).

Spread 67 g whole almonds out on a baking sheet and 67 g whole almonds on another.

Take the pistachios out of the oven after 10 minutes and the almonds after 15 minutes.

Stage 2

Pour 133 g caster sugar, 133 g honey and 33 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 23 g egg white, adding 7 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	20 9 %	160 20 %	160 20 %	2,180 110 %	9,140 110 %
Per 100 g	5 2 %	40 3 %	40 6 %	490 30 %	2,070 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, Egg

How much will it cost?

For 300 g : 5.30 €

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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)

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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

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