Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Nougat

Christmas, Holiday, Sweets and CandyTove Balle-PedersenComment
 Nougat

Nougat

December 22th.

I have always loved the white nougat made from honey, sugar and egg whites. This white nougat originates from Italy and is called Torrone, but there are different versions from different countries.  In Danmark we call this kind of candy for French Nougat, I really don’t know why. But it’s a great sweet candy, great for gifting. 

The temperature of the syrup determines the texture of the nougat. When the syrup is cooked to130℃ you get a very soft and runny nougat. Cooked to 140°C you get a chewy nougat. And if cooked to 150°C you get a hard nougat. 

 

makes 30-40 pieces, depending on size.

Ingredients:

Syrup:

  • 260 g sugar
  • 80 g water
  • 50 g light corn syrup/glucose
  • 160 honey

Egg whites:

  • 40 g egg whites
  • 40 g sugar
  • 1 pinch salt
  • 1 teaspoon vanillapaste

Filling:

  • 100 g pistachios
  • 100 g almonds

Directions:

Roast the almonds in a single layer in the oven at 350℉ (175℃), until they start to turn slightly golden, set aside.

Combine the sugar, corn syrup, water, honey and salt in a small saucepan and heat over medium heat until all the sugar is melted, while stirring with a wooden spoon. Brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, to prevent the sugar crystalizing on the sides of the pan. Attach the sugar thermometer to the pot and let the syrup simmer until it reaches 290°F (142℃), do not stir.

Remove saucepan from heat and place the base of the pan in the sink of cold water for 5 seconds, or until the bubbles subside, this stops the syrup temperature increasing. 

While heating the syrup, place the egg whites in a large, clean, dry heatproof bowl. Whisk the egg whites until firm peaks form. Add salt and vanilla, whisk to combine.

While whisking on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream. Turn the speed up and whisk for 10-12 minutes.  

Pour the sticky nougat onto a Silpat® Non-Stick Baking Mats, or another silicone mat, use the mat to knead nuts into the nougat.

Place the nougat in a a parchment paper lined pan sprayed with oil. I used a loaf pan.  Set aside in at room temperature for 6 hours or until set.

Cut the nougat with a sharp knife, heated in hot water, and wiped dry. Toss the nougat pieces in some sifted confectionary sugar. Store nougat in a clean, dry airtight container, separating layers with a piece of parchment paper. Will keep in a cool, dry place for 1-2 weeks, or so I'm told.  ;0)

Enjoy!