Description
This almond honey nougat is a classic chewy confection combining a rich honey base with airy whipped egg whites and toasted nuts. With hints of vanilla and optional orange blossom, this elegant treat is perfect for gifting or festive occasions.
Ingredients
- 3/4 cup whole hazelnuts, toasted
- 3/4 cup whole almonds, toasted
- 3/4 cup whole pistachios, toasted
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup honey
- 1/4 cup water
- 1/4 teaspoon salt
- 2 large egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon orange blossom water (optional)
- 1/4 cup unsalted butter, softened
- Edible rice paper (optional), for lining and topping
Instructions
- Line a 9×13-inch pan with rice paper if using. Trim to fit and set aside.
- In a heavy saucepan, combine sugar, corn syrup, honey, and water. Cook over medium heat, stirring until sugar dissolves. Wash down sides with a wet pastry brush to prevent crystallization.
- Attach a candy thermometer and continue cooking without stirring until mixture reaches 252°F (122°C).
- While syrup heats, beat egg whites in a stand mixer until stiff peaks form. Pause mixer if needed once peaks form.
- When syrup reaches 252°F, remove 1/4 cup and slowly drizzle it into the egg whites with mixer on medium. Increase speed to high and beat 5 minutes until glossy.
- Continue cooking remaining syrup until it reaches 315°F (157°C). Remove from heat and slowly pour into the egg white mixture while mixing on high. Beat another 5 minutes until thick.
- Add vanilla, almond extract, orange blossom water (if using), salt, and butter. Beat for 5 more minutes until thick ribbons form.
- Remove bowl from mixer and fold in toasted nuts.
- Spread nougat into prepared pan with a greased spatula. Top with another layer of rice paper if desired. Place a second pan on top and weigh it down. Let set for 3 hours or overnight.
- Once set, cut nougat into small squares or rectangles using a lightly greased knife. Wrap pieces in parchment or wax paper if storing.
Notes
- Use a candy thermometer for accurate results.
- Swap in other nuts or add dried fruit for variation.
- Store at room temperature; avoid humidity or freezing.
- Let nougat set overnight for best texture and easy slicing.
- Wrap individually to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 2 pieces
- Calories: 140
- Sugar: 18g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
