Nut-Free Classic Almond Nougat
Indulge in the sweet, chewy delight of Nut-Free Classic Almond Nougat—a clever twist on the traditional confection that swaps almonds for toasted sunflower seeds, making it perfect for those with nut allergies. This nougat recipe combines rich honey, granulated sugar, and glucose syrup to create a soft, velvety base that is whipped to perfection with fluffy egg whites. Enhanced with a blend of vanilla and almond extract for an authentically nostalgic flavor, the nougat layers beautifully between sheets of delicate edible wafer paper. With a quick 20-minute prep time and simple candy-making techniques, this treat is as rewarding to create as it is to enjoy. Serve these nut-free nougat squares at festive gatherings, gift them as homemade candies, or keep them on hand for an irresistible sweet snack!
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Ingredients
- 200 grams Sunflower seed kernels
- 300 grams Granulated sugar
- 150 grams Glucose syrup
- 150 grams Honey
- 75 milliliters Water
- 2 large Egg whites
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2 sheets Edible wafer paper sheets
Directions
Step 1
Line a 9x9 inch baking pan with one sheet of edible wafer paper, trimming to fit if necessary.
Step 2
In a dry skillet over medium heat, lightly toast the sunflower seed kernels until they are golden brown and fragrant. Set aside to cool.
Step 3
In a heavy-bottomed saucepan, combine granulated sugar, glucose syrup, honey, and water. Stir gently over medium heat until the sugar dissolves, then stop stirring.
Step 4
Using a candy thermometer, bring the mixture to a boil and continue cooking until it reaches 150°C (300°F).
Step 5
While the sugar mixture is cooking, whisk egg whites and a pinch of salt in a stand mixer on high speed until stiff peaks form.
Step 6
Once the sugar mixture reaches temperature, carefully and slowly pour it into the beaten egg whites, while the mixer is running on low, in a thin, steady stream.
Step 7
Increase the mixer speed to high and continue whisking until the mixture thickens and becomes glossy, about 5-7 minutes. Add the vanilla extract and almond extract.
Step 8
Fold the toasted sunflower seeds into the nougat mixture using a spatula.
Step 9
Quickly spread the nougat evenly over the wafer sheet in the prepared pan. Place the second wafer sheet on top, pressing gently to adhere.
Step 10
Allow the nougat to cool completely at room temperature for about 2 hours before cutting into small squares or rectangles to serve.
Nutrition Facts
| Serving size | (960.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3343.7 |
| Total Fat 104.4g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 275.7mg | 0% |
| Total Carbohydrate 602.3g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 502.5g | |
| Protein 49.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 162.8mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1269.6mg | 0% |
Source of Calories