Honey Nut Nougat Recipe
Introduction
Honey nut nougat is a chewy and delicious confection that’s perfect for gifting or enjoying as a sweet treat. This recipe is relatively simple to follow and results in a nougat that’s packed with flavor and texture from the honey, nuts, and egg whites.
Why You’ll Love This Recipe
- Homemade goodness: Enjoy the satisfaction of making your own delicious nougat.
- Natural sweetness: Honey provides a delightful and natural sweetness.
- Crunchy & chewy: The combination of nuts and fluffy egg whites create a perfect texture.
- Giftable: Nougat makes a wonderful homemade gift for special occasions.
Ingredients You’ll Need:
- 1 cup honey
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 cup roasted nuts (almonds, pistachios, cashews, etc.), chopped
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar, for dusting
How to Make Honey Nut Nougat
Step-by-Step Instructions:
- Prepare the pan: Line an 8×8 inch baking pan with parchment paper and lightly grease the paper with cooking spray.
- Make the sugar syrup: In a medium saucepan, combine the honey, granulated sugar, and corn syrup. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
- Attach a candy thermometer: Once boiling, stop stirring and attach a candy thermometer to the saucepan. Continue to cook the syrup until it reaches 260°F (hard-ball stage).
- Whip the egg whites: While the syrup is cooking, beat the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment until stiff peaks form.
- Combine the syrup and egg whites: Once the syrup reaches 260°F, carefully pour it in a thin stream into the whipped egg whites, beating constantly on medium-high speed.
- Continue beating: Continue beating until the mixture becomes thick and glossy, and holds its shape, about 5-7 minutes.
- Add flavorings and nuts: Beat in the vanilla extract and chopped nuts.
- Pour into pan: Pour the nougat mixture into the prepared pan, using a spatula to spread it evenly. Dust the top with powdered sugar.
- Cool & Set: Let the nougat cool completely at room temperature, about 2-3 hours or overnight.
- Cut & Serve: Once set, cut the nougat into desired shapes and sizes. Dust with additional powdered sugar if desired. Store in an airtight container at room temperature.
Helpful Tips:
- Use a candy thermometer: A candy thermometer is crucial for achieving the correct temperature for the sugar syrup.
- Room temperature egg whites: Room temperature egg whites whip up better and create a fluffier nougat.
- Don’t overbeat: Overbeating the egg whites can cause them to become grainy.
- Be careful with hot syrup: Hot sugar syrup can cause severe burns. Handle with caution.
- Patience is key: Allow the nougat to cool and set completely before cutting.
Details:
- Prep Time: 30 minutes
- Cook Time: 20-30 minutes
- Setting Time: 2-3 hours or overnight
- Total Time: Approximately 3 hours or overnight
- Yield: Approximately 25 pieces
- Category: Candy, Confection
- Method: Stovetop & Mixer
- Cuisine: International
- Diet: Vegetarian
Notes:
- You can substitute different nuts or add dried fruits to the nougat.
- For a chocolatey twist, drizzle melted chocolate over the set nougat.
- Wrap individual nougat pieces in parchment paper or wax paper to prevent them from sticking together.
Frequently Asked Questions:
- Can I use a different type of sweetener? Honey is essential for the flavor and texture of this nougat. Substituting it with other sweeteners is not recommended.
- My nougat is too hard. This could be due to overcooking the sugar syrup. Make sure to use a candy thermometer and stop cooking at 260°F.
- My nougat is too soft. This could be due to undercooking the sugar syrup or not beating the egg whites enough.
Conclusion
Making your own honey nut nougat is a rewarding experience. With a little patience and attention to detail, you can create a delicious and impressive treat that’s perfect for sharing or enjoying yourself. Happy nougat making!
