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Prepare the Ingredients:
Toast the pistachios and almonds until they are lightly golden and fragrant. Keep them warm.
Cube the dried apricots, crystallized ginger, and candied orange peels.
Whip the Egg Whites:
In a super-clean mixing bowl, start whipping the room-temperature egg whites on medium speed until they reach soft peaks.
Cook the Sugar Syrup and Honey:
Sugar Syrup: In a saucepan, combine granulated sugar and water. Heat over medium-high heat until the syrup reaches 250°F (120°C).
Honey: In a separate saucepan, heat the honey until it reaches 266°F (130°C).
Combine Syrups with Whipped Egg Whites:
Once the sugar syrup reaches the desired temperature, slowly pour it into the egg whites while continuing to mix on medium speed.
Immediately after, gradually pour in the hot honey in a thin stream. Be cautious to avoid deflating the whipped egg whites.
Cook the Mixture Further:
Increase the speed to medium-high and continue whipping until the mixture reaches 293°F (145°C) and thickens. This should take a few minutes. Switch to the paddle attachment and mix on low speed to cool down slightly.
Add Nuts and Dried Fruits:
Add the toasted nuts, cubed apricots, ginger, and candied orange peels to the nougat mixture. Mix just until combined.
Prepare the Pan:
If using wafer paper, line a baking tray with it, glossy side up. Alternatively, dust the tray with a mixture of powdered sugar and cornstarch (50:50 ratio).
Pour and Shape the Nougat:
Pour the nougat mixture onto the prepared tray and spread it evenly using a spatula. Top with another sheet of wafer paper (if using) and smooth it out with a rolling pin.
Cool and Set:
Allow the nougat to cool at room temperature for at least 3 hours, until it sets completely.
Cut and Serve:
Once set, use a spatula to loosen the nougat from the edges of the tray. Flip the slab and cut it into desired shapes using a serrated knife. Squares, bars, or even bite-sized pieces work well.
Serving Suggestions
Serve as a delightful sweet treat with coffee or tea.
Wrap pieces in parchment or wax paper for gifting.
Cooking Tips
Temperature is Key: Be precise with your candy thermometer to ensure the nougat sets correctly.
Edible Wafer Paper: If you can’t find wafer paper, the powdered sugar and cornstarch mixture works perfectly for dusting.
Quick Work: Once the nuts and dried fruits are added, work quickly to spread the nougat as it cools and hardens fast.
Nutritional Benefits
Protein-Rich Nuts: Almonds and pistachios provide protein, fiber, and healthy fats.
Natural Sweeteners: The honey adds a natural sweetness without relying on refined sugars entirely.
Dietary Information
Gluten-Free: Nougat is naturally gluten-free if using gluten-free wafer paper or cornstarch.
Vegetarian: Suitable for a vegetarian diet.
Storage Tips
Store: Keep the nougat in an airtight container at room temperature. It should stay fresh for up to 2 weeks.
Avoid Refrigeration: Refrigerating nougat can cause it to become too hard.
Conclusion
Making homemade nougat is a rewarding experience that results in a deliciously chewy and nutty treat. With just a few ingredients and some patience, you can create this delightful confection that’s perfect for sharing and gifting. Enjoy experimenting with different nuts and dried fruits to make it your own!
Frequently Asked Questions
Can I use different nuts?
Yes, you can use any combination of nuts like hazelnuts, cashews, or walnuts.
Is a candy thermometer necessary?
Yes, for accuracy, a candy thermometer is essential in achieving the right texture.
Can I omit the dried ginger?
Absolutely, you can omit or replace it with other dried fruits or candied peels.
How do I prevent the nougat from sticking to the knife when cutting?
Lightly oil the knife or dust it with cornstarch between cuts.
Can I dip the nougat in chocolate?
Yes! Dipping the nougat in dark or milk chocolate adds another layer of flavor.
This recipe is fun to make and perfect for those who love a good kitchen challenge. Enjoy your homemade nougat!
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