Make your own Nougat
Contrary to what you might think, making nougat is pretty straight forward if you have the right tools and the right recipe. I found the trickiest part was scraping out the sticky batter into the pan!
Nougat is a candy, which means its primary ingredient is sugar syrup. The other main ingredient is egg white. Does it sound like a bit of a strange combination? Let’s find out how to combine the two. Most nougat recipes use honey and sugar for the syrup. After looking at a number of recipes, I decided to use 1 cup of honey, 3 cups of sugar and 3 egg whites.
- Serves 4
- Preparation Time: 10 mins
- Cooking Time: 40 mins
1 cup of honey
3 cups of sugar
3 large egg whites
1/2 cup icing sugar
2 cups toasted almonds
Few sheets of edible rice paper (also known as wafer paper)
23cm x 23cm square pan
Heavy saucepan (if your pan is too thin the syrup might burn)
Electric mixer (a stand mixer is preferable)
Calibrate a candy thermometer so that the boiling point for water = 100°C.
- Grease the pan with butter, or spray it with non-stick spray.
- Line the bottom of the pan with the edible paper. TIP: If you have to piece the paper together, try and make sure that there are no overlapping pieces, since they will make the cutting at the end a bit trickier.
- Set aside the egg whites in the bowl of the stand mixer. TIP: Make sure the whisk and bowl are completely grease free. You can make sure this is the case by wiping them with a bit of lemon juice before you start.
- In your sauce pan, combine the honey and the sugar. Cook over a low heat and stir until the sugar has dissolved.
- Raise the heat to medium, and place the thermometer in the sauce pan. Without stirring, continue to cook until the mixture reaches 158° C. At this point, immediately remove the mixture from the heat and leave it to cool for a minute or two.
- While the sugar syrup is cooking, beat the egg whites into stiff peaks. Then add the icing sugar and beat until they are combined.
- Continue beating the mixture until it begins to thicken. (It needs to be thick, but not too thick to mix in the nuts and scrape into the pan).
- Now fold in the nuts, and pour the nougat into the pan. TIP: You may need a friend to hold the mixing bowl for you, as the mixture should be quite thick by now and VERY sticky.
- Smooth out the top of the nougat, and cover it with rice paper.
- Let it set at room temperature for about 12 hours.
- Once it has set, you can loosen the sides and tip the whole block out of the pan.
- Now it is ready to be cut! Make sure you have a big sharp knife to make cutting easier. Although it doesn’t really matter whether you cut it to perfection or not, it will still taste delicious.