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.
80,154 15/5 for 5 ratings
Grade this recipe: Last modified on: June 19th 2013
For 900 g, you will need:
- 0
1 cup whole almonds - 1
2⁄3 cup pistachios - 2
1 ¾ cup caster sugar - 3
1 ¾ cup honey - 4
½ cup water - 5
1⁄3 cup egg white - 6 1 ½ tablespoon 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 1 cup whole almonds out on a baking sheet and 1 cup whole almonds on another.
Take the pistachios out of the oven after 10 minutes and the almonds after 15 minutes.
Spread 1 cup whole almonds out on a baking sheet and 1 cup 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 1⁄3 cup egg white, adding 1 ½ tablespoon 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: Gâteau Basque , Praline, Rum babas, Brioche dough, Naan, ... All |
| Honey: You can check-out other recipes which use it, like for example: Chocolate madeleines, Nonettes, Hazelnut and orange cake, Yeast-based flaky dough (for croissants), Cranachan, ... All |
| Whole almonds: You can check-out other recipes which use it, like for example: Kugelhof for Nanou, Chocolate Truffles, Crusty pistachio, almond and apricot flan, Piped petits-fours, Grandma Solange's biscuits, ... All |
| Pistachios: You can check-out other recipes which use it, like for example: Frozen Nougat, Chocolate thins with toasted nuts, Granola, Saucipain, How to peel pistachios, ... 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