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Homemade Almond Nougat Recipe

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4.4 from 3 reviews

This classic nougat recipe produces a chewy, sweet confection featuring a golden ivory color, crunchy almonds, and delicate layers of edible wafer paper. Perfect for candy lovers, this homemade treat uses simple ingredients like sugar, honey, and egg whites, transforming them into a delightful sweet perfect for gifting or sharing. The slow cooking and careful mixing ensure the nougat achieves the right texture and volume, making it a timeless favorite.

Ingredients

Candy Base

  • 2 cups Granulated sugar
  • 1.5 cups Honey
  • 2 tbsp Water
  • 2 tsp Vanilla extract (Use clear vanilla extract, if possible)

Meringue

  • 4 Egg whites (From large eggs, Room temperature)

Additional Ingredients

  • 3/4 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

  1. Prepare the sugar syrup: In a large nonstick pot, combine granulated sugar, honey, water, and vanilla extract. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture reaches 300°F on a candy thermometer.
  2. Beat egg whites: While the syrup cooks, beat the room temperature egg whites in a separate large bowl until firm peaks form.
  3. Incorporate hot syrup into egg whites: Slowly drizzle the hot sugar syrup into the egg whites in a thin, continuous stream over 3-4 minutes, while beating at medium-high speed to prevent premature cooking. This step is critical for the nougat’s light texture.
  4. Whip the mixture: Continue beating the mixture for 15-20 minutes until it roughly doubles in volume and turns a pale ivory color instead of golden.
  5. Add powdered sugar: Gradually incorporate the powdered sugar while mixing to thicken and stabilize the nougat.
  6. Mix in nuts: Add chopped almonds (or other nuts) at low speed, blending them into the thick, sticky nougat mixture evenly.
  7. Transfer to pan: Dump the nougat onto a 9×13 inch rectangle pan lined with one sheet of wafer paper.
  8. Spread and cover: Lightly oil your palms and spread the nougat as evenly as possible. Cover with the second sheet of wafer paper and press down or roll gently with a rolling pin to smooth out the surface.
  9. Set overnight: Allow the nougat to cool and set thoroughly overnight at room temperature.
  10. Cut and serve: Spray a knife with oil and run it around the edges to loosen the candy. Flip the nougat onto a cutting board and cut into squares with an oiled sharp knife, reapplying oil often to prevent sticking.
  11. Wrap pieces: Wrap each nougat piece in waxed candy paper to prevent them from sticking to each other during storage.

Notes

  • Using clear vanilla extract is preferred to avoid discoloring the nougat.
  • Ensure egg whites are at room temperature for better volume when beaten.
  • The candy thermometer is essential for hitting the correct temperature to achieve proper nougat texture.
  • Greasing your hands and knife with oil helps prevent sticking during spreading and cutting.
  • Wrap nougat pieces individually to maintain freshness and prevent sticking.
  • You can substitute almonds with other nuts like pistachios or hazelnuts based on preference.

Find it online: http://bitezly.com/homemade-almond-nougat-recipe/