Dairy-Free Classic Almond Nougat
Indulge in the soft, chewy delights of Dairy-Free Classic Almond Nougat, a modern twist on a timeless confection. This recipe transforms the traditional nougat into a plant-based treat, replacing egg whites with aquafaba for a light, airy texture while remaining entirely dairy-free. Infused with the natural sweetness of agave and maple syrup and studded with golden-toasted blanched almonds, each bite delivers a perfect balance of crunch and melt-in-your-mouth sweetness. Crafted with a touch of vanilla and a pinch of salt to enhance its flavor profile, this nougat is an irresistible treat for vegan-friendly celebrations or guilt-free snacking. Perfect for gifting or savoring with your favorite cup of tea, this recipe is a showstopper in both taste and presentation.
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Ingredients
- 200 grams blanched almonds
- 300 grams sugar
- 150 grams agave syrup
- 50 grams maple syrup
- 80 milliliters water
- 100 ml aquafaba (liquid from a can of chickpeas)
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Directions
Step 1
Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
Step 2
Spread the blanched almonds evenly on the baking sheet and toast them in the oven for about 10 minutes, stirring once halfway through, until golden brown and aromatic. Set aside to cool.
Step 3
In a medium saucepan, combine sugar, agave syrup, maple syrup, and water. Heat the mixture over medium heat, stirring until the sugar dissolves.
Step 4
Attach a candy thermometer to the saucepan and bring the mixture to a boil. Continue to cook until it reaches 145°C (293°F) without stirring.
Step 5
While the syrup is cooking, whip the aquafaba in a clean, grease-free bowl with an electric mixer on high speed until soft peaks form.
Step 6
Gradually add powdered sugar to the aquafaba, continuing to whip until stiff peaks form and the mixture is glossy.
Step 7
Once the sugar syrup reaches the desired temperature, remove it from the heat and, with the mixer running on low speed, carefully drizzle the hot syrup into the aquafaba in a thin, steady stream.
Step 8
Add the vanilla extract and a pinch of salt, then increase the mixer speed to medium-high and continue beating until the mixture is thick and begins to cool slightly.
Step 9
Fold the toasted almonds into the nougat mixture gently, ensuring they are evenly distributed.
Step 10
Line a baking tray with a fresh piece of parchment paper and spread the nougat mixture evenly into the tray.
Step 11
Let the nougat set at room temperature for at least 3 hours or until firm.
Step 12
Once set, remove the nougat from the tray using the parchment paper and transfer it to a cutting board. Use a sharp knife to cut the nougat into pieces of your desired size.
Step 13
Store the nougat pieces in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.
Nutrition Facts
| Serving size | (935.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3204.0 |
| Total Fat 101.6g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 290.2mg | 0% |
| Total Carbohydrate 552.8g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 502.2g | |
| Protein 44.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 552.9mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1483.9mg | 0% |
Source of Calories