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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.

136 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

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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 €

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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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