Ingredients
Nougat
- 55 grams (1.94 ounces) egg whites
- 450 grams (15.87 ounces) sugar
- 135 grams (4.76 ounces) water
- 120 grams (4.23 ounces) honey
- 130 grams (4.59 ounces) pistachios and hazelnuts
Equipment
- Knife
A good sharp knife will make chopping the nuts a breeze. Aim for a consistent size for even mixing.
- Saucepan
Use a heavy-bottomed saucepan to prevent the sugar from burning as you bring the syrup to the right temperature.
- Thermometer
A candy thermometer is non-negotiable for this recipe. Accurate temperature measurement ensures perfect nougat every time.
- Electric Mixer
An electric mixer will save you tons of elbow grease and ensure your egg whites are whipped to the perfect consistency.
- Baking Paper
Line your mold with baking paper to prevent sticking and make for easier removal of the finished nougat.
Instructions
Step 1
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Step 8
Servings
Variations
- Egg Whites: Substitute with aquafaba—chickpea brine works wonders as an egg white replacement. Use the same quantity as specified.
- Honey: Swap honey for maple syrup or agave nectar for a *deliciously vegan* touch.
Faq
- What if I don't have a candy thermometer?
While it's tricky, you can still use the ice water test: drop a bit of the syrup into cold water. If it forms a firm ball that holds its shape, you're at the right temperature.
- Can I use different nuts?
Absolutely! Feel free to experiment with almonds, pecans, or even macadamia nuts. The world of nougat is your oyster!
- Why did my nougat turn out too sticky?
Sticky nougat usually means your syrup didn't reach the necessary temperature. Ensure you follow the temperature guide closely next time.
- How do I store homemade nougat?
Store it in an airtight container at room temperature. Layers of wax paper between pieces will keep them from sticking together.
- Can I make nougat in advance?
Yes, nougat can be made up to a week in advance. Just ensure it's stored properly to maintain its texture and flavor.
- Is it okay to add flavors like vanilla or citrus zest?
Definitely! A touch of vanilla or a hint of citrus zest can add a wonderful dimension to your nougat.