Nougat
Learn how to make the best old fashioned homemade nougat candy with this easy recipe that never fails. It's rich, sweet, airy, fluffy, chewy and packed with nuts.
Servings: 20 pieces
Calories: 238kcal
Ingredients
- 2 cups Granulated sugar
- 1.5 cups Honey
- 2 tablespoon Water
- 2 teaspoon Vanilla extract Use clear vanilla extract, if possible
- 4 Egg whites From large eggs, Room temperature
- ¾ cup Powdered sugar
- 1.5-2 cups Almonds Roughly chopped, Or a combination of various nuts
- 2 sheets Wafer paper Also known as edible rice paper
Instructions
- In a large nonstick pot, add granulated sugar, honey, water, vanilla extract and cook over medium heat.
- Stir constantly until the sugar dissolves and the candy thermometer reaches 300 degrees F.
- While the sugar syrup is cooking, beat the egg whites in a separate LARGE bowl until firm peaks form.
- Then, slowly drizzle the sugar mixture in a thin but continuous stream, while beating at a medium-high speed. Add this super slowly over a span of 3-4 minutes.
- Continue beating the mixture for 15-20 minutes until it has roughly doubled in volume. The color will change too from a golden shade to almost an ivory shade. Mine never turns a true white color that I have seen at some candy stores.
- Gradually, add powdered sugar, while still mixing.
- When the powdered sugar is all incorporated, mix in almonds at low speed. The mixture will be very thick and sticky!
- Dump this mixture onto a rectangle pan (Dimensions: 9x13), that's been lined with wafer paper.
- Spray the palms of your hand with some oil spread it out as evenly as you can.
- Cover with another layer of rice paper on top and press it down to smooth it out more. You can even roll with a rolling pin to spread the mixture evenly.
- Allow it to cool and set overnight.
- Then, run a knife (that's been sprayed with oil) through the edges to loosen the candy.
- Flip the nougat onto a cutting board.
- Use a sharp knife (that's been sprayed with oil) to cut square pieces. You will need to grease your knife often to prevent it from sticking to the nougat.
- Wrap each piece in waxed candy paper to prevent it from sticking to each other.
Notes
- Read all my tips above.
- Leftovers can be stored in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 238kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Sodium: 11mg | Potassium: 98mg | Fiber: 1g | Sugar: 45g | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.5mg