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.
82,586 14.3/5 for 6 ratings
Grade this recipe: Last modified on: June 19th 2013
For 900 g, you will need:
- 0
7.0 oz whole almonds - 1
4.4 oz pistachios - 2
14.1 oz caster sugar - 3
14.1 oz honey - 4
3.5 oz water - 5
2.5 oz egg white - 6 0.7 oz caster sugar
- 7
4 sheets of rice (wafer) paper
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several weeks in a tin.Step by step recipe
Stage 1 - 15 min.
Preheat the oven to 180°C (360°F).
Spread 7.0 oz whole almonds out on a baking sheet and 7.0 oz whole almonds on another.
Take the pistachios out of the oven after 10 minutes and the almonds after 15 minutes.
Spread 7.0 oz whole almonds out on a baking sheet and 7.0 oz 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 2.5 oz egg white, adding 0.7 oz 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
| 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 : These prices are only approximate.
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: New tiramisu, Crêpes Suzette, Pears in red wine with blackcurrant , Pistachio panna cotta with custard, Foie gras cured in salt, ... All |
| Honey: You can check-out other recipes which use it, like for example: Panettone, Nonettes, Amandier (gluten-free almond cake), Hazelnut and orange cake, Cranachan, ... All |
| Whole almonds: You can check-out other recipes which use it, like for example: Grandma Solange's biscuits, Toasted almond cake, Praline rochers, Chocolate mendiants, Chocolate Truffles, ... All |
| Pistachios: You can check-out other recipes which use it, like for example: Pistachio panna cotta with custard, How to peel pistachios, Granola, Rice pudding with fruit and nuts, Chocolate Truffles, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.75,9445/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.74,2914.0/5 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".76,1984.2/5 for 19 ratings 1 hour 14 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.74,366 14/5 for 1 ratings 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-12-06)
Note: We'll never share your email 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 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.
Post your comment or question
Your 1 comments or questions on this recipe
Thank you so much for sharing...Hope all is well with you and yours, Louise