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Classic European Nougat

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Ingredients

Adjust Servings:
1 teaspoon butter and 1 tablespoon cornstarch for coating the baking sheet (can use wafer paper~see note in recipe description)
cooking spray or vegetable oil
2 large egg whites at room temperature
1/4 teaspoon cream of tartar
3 cups granulated sugar divided into 1/2 cup and 2 1/2 cups
2 cups honey
3/4 cup light corn syrup
1/4 cup water
1/2 teaspoon salt
2 cups toasted whole almonds preferably marcona
2 cups toasted hazelnuts
1 cup shelled roasted pistachios
1 vanilla bean split open and seeds scraped out pod reserved for another use
about 1 cup confectioners' sugar sifted for dusting optional

Nutritional information

306.2
Calories
108 g
Calories From Fat
12 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
66.5mg
Sodium
50 g
Carbs
2.5 g
Dietary Fiber
41.9 g
Sugars
4.5 g
Protein
2345g
Serving Size (g)
1
Serving Size

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Classic European Nougat

Features:
    Cuisine:

    Nougat comes at a hefty price. Make your own. From The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King. NOTE: Wafer paper is an edible paper available from Sugarcraft, and from Amazon; it is sold in 8 11-inch sheets and often in bulk, though you will only need a few. Using it in this recipe is completely optional; as long as you grease the pan very well, you should be able to remove the nougat with no problem.

    • 140 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Classic European Nougat,Nougat comes at a hefty price. Make your own. From The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King. NOTE: Wafer paper is an edible paper available from Sugarcraft, and from Amazon; it is sold in 8 11-inch sheets and often in bulk, though you will only need a few. Using it in this recipe is completely optional; as long as you grease the pan very well, you should be able to remove the nougat with no problem.,Nougat comes at a hefty price. Make your own. From The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King. NOTE: Wafer paper is an edible paper available from Sugarcraft, and from Amazon; it is sold in 8 11-inch sheets and often in bulk, though you will only need a few. Using it in this recipe is completely optional; as long as you grease the pan very well, you should be able to remove the nougat with no problem.


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    Steps

    1
    Done

    Prepare the Baking Sheet: If Youre Using Wafer Paper (see Note in Description), Place a Single Sheet on the Bottom of the Pan and Trim Pieces from Another Sheet to Fill in Any Gaps. Otherwise, Grease the Bottom and Sides of the Baking Sheet With the Butter and Sprinkle the Cornstarch Over That, Tilting and Tapping the Pan (over the Sink or a Trash Can) to Coat All the Surfaces Evenly. Set It Aside. Coat Your Heatproof Spatula Generously With Cooking Spray and Set It Aside, Too.

    2
    Done

    Place the Egg Whites in the Bowl of the Stand Mixer. Add the Cream of Tartar and Whip on Medium Speed Until the Whites Are Frothy, About 1 Minute. Increase the Speed to Medium-High and Slowly Stream in the 1/2 Cup Sugar. Once It Is All Mixed in, Continue to Whip on Medium-High Speed Until Soft Peaks Form (if You Lift the Whisk Out of the Whites, They Will Form a Point That Flops Over Onto Its Side), 3 to 5 Minutes. Set This Mixtureits Now Meringueaside, but Keep It in the Mixer Bowl, With the Mixer Ready to Go.

    3
    Done

    Combine the Remaining 2 1/2 Cups Sugar With the Honey, Corn Syrup, Water and Salt in a Medium-Size (4-Quart) Saucepan. Bring to a Boil, Uncovered and Without Stirring, Over High Heat. Reduce the Heat to Medium-High, Insert the Candy Thermometer, and Cook the Syrup Until It Reaches 295f (soft-to-Hard Crack Stage), About 15 Minutes. Remove It from the Heat.

    4
    Done

    Start Whipping the Meringue on Medium Speed; Then Put on Your Oven Mitts and Slowly Pour the Hot Syrup in a Stream Down the Inside of the Mixer Bowl (careful, Careful, Careful: If You Pour the Syrup Directly on the Whisk, It Will Splatter). Once All the Syrup Is Incorporated, Increase the Mixer Speed to High and Whip Until the Meringue Gets Very Stiff and Sticky, 3 to 5 Minutes. When Your Mixer Starts Complaining, Youll Know Its Ready.

    5
    Done

    Remove the Bowl from the Mixer and Immediately and Quickly Stir in All the Nuts and the Vanilla Seeds With the Spatula. Pour the Nougat Onto the Prepared Baking Sheet and Either Cover It With a Layer of Wafer Paper or Sift a Generous Amount of Confectioners Sugar on Top. If You Need to Spread It Out Into a More Even Layer, Place a Piece of Parchment or a Silicone Mat on Top of the Wafer- or Sugar-Covered Nougat and Gently Press Down With Flat Hands Until Its Even. Allow the Nougat to Cool to Room Temperature, About 1 Hour.

    6
    Done

    Cover a Cutting Board With Parchment or a Generous Dusting of Confectioners Sugar. Generously Coat a Sharp Chefs Knife and a Paring Knife With Cooking Spray. Run the Paring Knife Around the Edge of the Nougat to Loosen It, and Then Gently Turn It Out Onto the Cutting Board. (if the Nougat Is Being Stubborn, Oil a Bench Scraper and Use It to Help Loosen It Around the Edges.) Using the Chefs Knife, Trim the Edges of the Nougat and Then Slice It Into Bars or Little Bites.

    7
    Done

    Store the Nougat, Layered With Parchment or Wrapped in Wax Paper Wrappers, in an Airtight Container at Cool Room Temperature For Up to 2 Weeks.

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    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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