Classic Almond Nougat
Indulge in the timeless elegance of **Classic Almond Nougat**, a chewy, nutty confection that's perfect for the holiday season or any sweet occasion. This homemade treat features the delicate sweetness of honey, the satisfying crunch of roasted almonds, and the creamy texture created by whipped egg whites. Infused with a touch of vanilla and encased in edible wafer paper for a professional finish, this nougat is a show-stopper. The recipe guides you through mastering the art of sugar syrup with precise candy-making techniques, ensuring success even for beginners. With just 20 minutes of prep and simple pantry ingredients, you'll create a luxurious dessert that’s ideal for gifting or savoring with a cup of coffee. Say goodbye to store-bought options and experience the unmatched flavor of homemade nougat!
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Ingredients
- 2 large Egg whites
- 200 g Granulated sugar
- 150 g Honey
- 75 g Light corn syrup
- 60 ml Water
- 300 g Roasted almonds
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 sheets Edible wafer paper
Directions
Step 1
Line a baking sheet with one sheet of edible wafer paper, trim to fit if necessary, and set aside.
Step 2
In a small saucepan, combine granulated sugar, honey, light corn syrup, and water. Stir gently to combine.
Step 3
Insert a candy thermometer into the saucepan and heat the mixture over medium-high heat. Allow it to reach a temperature of 150°C (302°F) without stirring further.
Step 4
While the sugar mixture is heating, whisk the egg whites and salt in a stand mixer until stiff peaks form. Be ready to work quickly once the sugar reaches the desired temperature.
Step 5
Once the sugar mixture is ready, carefully and gradually pour it in a thin stream into the egg whites while the mixer is running on medium speed. Be cautious to avoid splattering.
Step 6
Once all the syrup has been added, increase to high speed and continue beating the mixture until it thickens and becomes glossy, about 8-10 minutes. The mixture should hold its shape.
Step 7
Fold in the roasted almonds and vanilla extract with a spatula until evenly distributed.
Step 8
Quickly spread the nougat evenly over the prepared wafer paper on the baking sheet.
Step 9
Top with the second sheet of wafer paper, pressing gently to adhere.
Step 10
Allow the nougat to cool completely at room temperature for about 1-2 hours.
Step 11
Once set, use a sharp knife to cut the nougat into desired serving pieces.
Step 12
Store the nougat in an airtight container, separating layers with parchment paper, for up to two weeks.
Nutrition Facts
| Serving size | (867.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3341.3 |
| Total Fat 160.7g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 719.4mg | 0% |
| Total Carbohydrate 455.4g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 390.1g | |
| Protein 72.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 830.3mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2338.0mg | 0% |
Source of Calories