Low Fat Classic Almond Nougat
Indulge in the sweet yet guilt-free pleasure of Low Fat Classic Almond Nougat, a lighter twist on the traditional treat that's perfect for any occasion. This recipe combines toasted almonds, airy whipped egg whites, and golden honey for a soft, chewy texture that's beautifully complemented by hints of vanilla. With no butter or heavy cream, this low-fat confection is a healthier alternative to classic nougat recipes, while still delivering the same irresistible flavor. The step-by-step technique ensures perfect results every time, from creating the glossy meringue to folding in the lightly toasted almonds. Ideal for gifting, snacking, or dessert platters, these delicate nougat bites are as versatile as they are delicious. Best of all, they can be prepared in under an hour and stored for up to two weeks, making them a convenient, make-ahead sweet treat. Try this low-fat almond nougat recipe and add a touch of sophistication to your homemade candy collection!
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Ingredients
- 180 grams Almonds
- 150 grams Honey
- 100 grams Granulated Sugar
- 3 large Egg Whites
- 1 teaspoon Vanilla Extract
- 1 teaspoon Arrowroot Powder
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and toast them in the oven for about 10 minutes, stirring halfway through, until lightly golden and fragrant. Set aside to cool.
Step 2
In a medium saucepan, combine the honey and granulated sugar over medium heat. Stir until the sugar dissolves completely, then increase the heat to medium-high and bring the mixture to a boil.
Step 3
Continue boiling without stirring until the syrup reaches 250°F (120°C) on a candy thermometer. Remove from heat immediately.
Step 4
While the syrup is boiling, start beating the egg whites in a clean, dry bowl of a stand mixer at medium speed. Add a pinch of salt to stabilize the egg whites.
Step 5
Once the syrup is ready, increase the mixer speed to high and slowly pour the hot syrup into the whipped egg whites in a thin, steady stream. Continue beating the mixture on high speed until thick and glossy, about 5-7 minutes.
Step 6
Add the vanilla extract to the egg white mixture, beating for an additional minute until fully incorporated.
Step 7
Gently fold the cooled almonds and arrowroot powder into the mixture until evenly combined.
Step 8
Line a square baking pan (8x8 inches) with parchment paper. Lightly grease the paper with cooking spray or a small amount of oil.
Step 9
Pour the nougat mixture into the prepared pan, using a spatula to spread it evenly to the edges and smooth the top.
Step 10
Let the nougat set at room temperature for at least 2 hours, or until firm enough to cut.
Step 11
Once set, remove the nougat from the pan using the parchment paper. Place it on a cutting board and cut into small pieces or bars with a sharp knife.
Step 12
Store the nougat in an airtight container at room temperature. It should remain fresh for up to 2 weeks.
Nutrition Facts
| Serving size | (536.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1996.5 |
| Total Fat 90.0g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 311.6mg | 0% |
| Total Carbohydrate 264.6g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 230.1g | |
| Protein 47.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 496.3mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 249.2mg | 0% |
Source of Calories