I never knew I needed homemade nougat, until I tried homemade nougat, and now I wonder how I can get more of it in my life. Soft clouds of tender and chewy candy, filled with crunchy nuts- it is light and indulgent all at the same time. One of its perks is that it’s as beautiful as it is delicious.
Richard Port is here to share his techniques with us, and you’ll love how specific he is. There are a few tricks that he lives by that will make this recipe a tasty success.
To skin the almonds: Put almonds in a bowl, and cover with boiling water. Let them sit until cool, then the skins will slip off easily. Get all your ingredients out and ready. Lightly butter two sheets of parchment paper, set aside. Place nuts in a large metal bowl, and put in a 200 degree oven. In a pot, add the honey- don't warm it yet. In a separate pot, add 1 1/2 cups sugar, water and glucose. Do not stir! Add to the middle of the pan, if you stir it will cause crystals. Start this pot cooking. Put the egg whites, 1 Tbsp sugar and salt to a stand mixer. Whip to medium peak. Now start heating the pot with the honey and cook to 250 degrees, when you have medium peaks and honey at 250 degrees, slowly add to the meringue while mixing, scrape bowl. When pan with sugar, water and glucose reaches 300 degrees, slowly add to the honey meringue, scrape bowl. Melt the cocoa butter and sift the powdered sugar. When the honey meringue reaches 140 degrees add 1/2 the powdered sugar and 1/2 the cocoa butter. Then the rest of the powdered sugar and cocoa butter, it might want to separate, that's okay, just keep mixing and it will come back together. Take the nuts out of the oven and add the nougat to the warmed nuts. Stir well. When blended, pour onto a buttered parchment paper, put the other sheet on top and press down. You want to press it into a square if possible and about 1 inch thick. Smooth out, leave top paper on and when it is set, you can cut it into squares. Enjoy! These are really good dipped in a semi-sweet chocolate. Nougat
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Watch Heather and Richard making this together… the ingredients are simple, so it’s all about following exact temperatures and techniques:
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Want to learn more about chocolate? Read our Chocolate 101 post.
This recipe is part of our Annual Gygi Chocolate Extravaganza. Check out all the classes (hands on, demo and virtual options!)
5 Comments
Beth
November 14, 2020 at 9:23 pmAre the nuts raw? If the pistachios are roasted, are they also salted?
Deidre
November 17, 2020 at 3:05 pmI would love to make this recipe! Can anyone tell me how to measure the cocoa butter? I have a jar of it in solid form. Or perhaps can someone tell me how much 1 1/3 cups cocoa butter weighs in grams?
Heather Smith
December 9, 2020 at 10:24 amjust melt it and then measure!
luka
April 22, 2021 at 10:59 amCan I substitute something for the glucose? I can’t find it anywhere in my country, thanks!
connie
April 23, 2021 at 4:33 pmHi Luka, that’s a great question. We have never tried this recipe with a substitute for glucose. But I did find an article that might be helpful to you as you attempt to do that! Let us know how it turns out. Have a happy day!
https://hlagro.com/blog/sugar-alternatives-the-lowdow-on-liquid-glucose-and-its-substitutes