Low Sodium Chocolate Nougat

Indulge your sweet tooth guilt-free with this Low Sodium Chocolate Nougat, a delightfully chewy candy that combines rich dark chocolate, nutty almonds, and pistachios for a perfectly balanced treat. Crafted with unsweetened cocoa powder and naturally toasted, unsalted nuts, this recipe is a low-sodium twist on the classic nougat, making it a healthier option for chocolate lovers. The light-as-air texture is achieved by whipping egg whites into soft peaks before carefully folding in a luscious blend of honey, vanilla, and melted dark chocolate. With just 30 minutes of prep time, this homemade candy is not only easy to make but also free from preservatives, making it ideal for gifting or savoring with your afternoon coffee. Try this recipe today for a gourmet, low-sodium dessert that satisfies your cravings without compromise!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 16

Ingredients

• 1 cup granulated sugar
• 0.5 cup light corn syrup
• 0.25 cup honey
• 2 large egg whites
• 1 teaspoon vanilla extract
• 0.25 cup unsweetened cocoa powder
• 4 ounces dark chocolate chips
• 0.5 cup unsalted almonds, toasted and chopped
• 0.5 cup unsalted pistachios, toasted and chopped

Directions

Step 1

Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides to lift the nougat out easily. Set aside.

Step 2

In a medium saucepan, combine the granulated sugar, light corn syrup, and honey. Heat over medium-high heat, stirring frequently, until the mixture comes to a gentle boil and the sugar is dissolved.

Step 3

Continue cooking without stirring until the mixture reaches 250°F (121°C) on a candy thermometer.

Step 4

While the sugar mixture is cooking, place the egg whites in a clean, dry bowl of an electric mixer fitted with a whisk attachment.

Step 5

Beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.

Step 6

Once the sugar mixture reaches the desired temperature, carefully pour it in a slow, steady stream into the whipped egg whites while the mixer is on low speed.

Step 7

Increase the mixer speed to high and continue to beat until the mixture becomes thick, glossy, and holds stiff peaks, about 8-10 minutes.

Step 8

Reduce the speed to medium and add in the vanilla extract and unsweetened cocoa powder, beating until fully incorporated.

Step 9

Melt the dark chocolate chips over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

Step 10

Fold the melted chocolate gently into the nougat mixture using a spatula.

Step 11

Finally, fold in the toasted almonds and pistachios until evenly distributed throughout the nougat.

Step 12

Quickly transfer the nougat mixture into the prepared baking pan, smoothing the top with an offset spatula.

Step 13

Allow the nougat to set at room temperature for at least 4 hours, or until firm.

Step 14

Once set, lift the nougat out of the pan using the parchment overhang and cut into 16 pieces.

Step 15

Store in an airtight container at room temperature for up to one week.

Nutrition Facts

Serving size	(734.8g)

Amount per serving	% Daily Value*
Calories	2663.3

Total Fat 98.4g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 129.6mg	0%
Total Carbohydrate 465.4g	0%
Dietary Fiber 41.0g	0%
Total Sugars 391.2g
Protein 50.8g	0%

Vitamin D 0IU	0%
Calcium 367.1mg	0%
Iron 21.6mg	0%
Potassium 2637.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 6.9%

Carbs: 63.1%