Vegan Classic Almond Nougat
Indulge in the sweet allure of *Vegan Classic Almond Nougat*, a plant-based twist on the traditional confectionery treat. This dairy-free recipe transforms pantry staples like aquafaba and toasted almonds into a melt-in-your-mouth delight with a delicate chew and nutty crunch. Perfectly sweetened with sugar and light corn syrup, and delicately infused with vanilla, this nougat is as light and airy as it is decadent. The toasted almonds add a rich, roasted flavor that complements the silky, marshmallow-like texture. With no eggs or dairy, it’s a perfect vegan-friendly dessert or holiday gift idea. Whether served as a crowd-pleasing centerpiece or tucked into an elegant treat box, this homemade almond nougat is as beautiful as it is delicious.
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Ingredients
- 200 grams Almonds, whole
- 120 ml Aquafaba (chickpea brine)
- 300 grams Sugar
- 200 grams Light corn syrup
- 60 ml Water
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 50 grams Powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
Spread the almonds on the baking sheet and toast them in the oven for about 8-10 minutes, stirring occasionally, until golden brown and fragrant. Remove from oven and let cool completely.
Step 3
In a clean bowl, pour the aquafaba and use an electric mixer to whip it on high speed until stiff peaks form, much like egg whites. This should take about 10 minutes.
Step 4
In a heavy-bottom saucepan, combine sugar, light corn syrup, and water. Stir over medium heat until sugar dissolves.
Step 5
Attach a candy thermometer to the side of the pan and allow the mixture to boil without stirring until it reaches 290°F (143°C). This process could take around 15-20 minutes.
Step 6
Remove the sugar syrup from heat and immediately pour it in a thin stream into the whipped aquafaba while continuously mixing on a medium-high speed until everything is well combined.
Step 7
Quickly add in vanilla extract and salt, continuing to mix until fully incorporated.
Step 8
Gently stir in the toasted almonds using a spatula, ensuring they are evenly distributed.
Step 9
Line an 8x8 inch (20x20 cm) square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Dust the bottom with half of the powdered sugar to prevent sticking.
Step 10
Pour the nougat mixture into the prepared pan and spread it evenly. Dust the top with the remaining powdered sugar.
Step 11
Let the nougat set at room temperature for at least 4 hours, or preferably overnight.
Step 12
Once set, use the parchment overhang to lift the nougat from the pan. Cut into bite-sized pieces with a sharp knife.
Step 13
Store the almond nougat in an airtight container, with each piece separated by parchment or wax paper, for up to one week.
Nutrition Facts
| Serving size | (936.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3176.9 |
| Total Fat 102.4g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 786.4mg | 0% |
| Total Carbohydrate 544.8g | 0% |
| Dietary Fiber 25g | 0% |
| Total Sugars 505.4g | |
| Protein 44.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 558.6mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1484.6mg | 0% |
Source of Calories