This is one of those things, that my mum would occasionally make for us in her kitchen when we kids. I remember, how I would wake up early in the morning to watch her cut it and then scramble for all the loose crumbs. Just like the homemade eggnog recipe and the homemade fudge pops recipe, did you know that you can also make this homemade nougat recipe, right there in your kitchen too?
I personally would classify this under dessert recipes, but I know a few people who would beg to differ. Needless to say that due to the precision timing required, this recipe may actually be a bit complicated for those of us who do not know how to read and follow instructions carefully. There is an option to leave out the orange blossom water if you can’t get your hands on some, however you should expect your nougat to taste slightly different when ready.
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Here’s What You’ll Need:
- whole hazelnuts
- whole almonds
- whole pistachios
- granulated sugar
- light corn syrup
- honey
- salt
- water
- egg whites
- vanilla extract
- almond extract
- softened butter
- orange blossom water
- edible rice paper
- candy thermometer
- 9×13 pan
- stand mixer with whisk attachment
- rubber spatula
- non stick spray
- parchment paper (optional)
You start by making your syrup by boiling the sugar, honey, corn syrup as well as the water in the pan. Then in goes the beaten egg whites, at just the right time as instructed in the recipe. Next, is mixing the syrup and the egg whites, before you can adding in the rest of the ingredients plus the nuts. All that is left to do is to pour the mixture into a prepared baking pan, leaving the nougat to set overnight and then cutting into small squares the next day.
You can get the full recipe & instructions on the Spruce Eats blog, here…
You can watch the video below on How to make Nougat…
You can watch the video below on How to make Nougat with marshmallow…
You can watch the video below on Torrone (Italian Nut & Nougat Confection)…
