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Homemade nougat with nuts

Homemade Nougat with Nuts

A delightful nutty treat for anyone with a sweet tooth. There are many kinds of nougat: Middle Eastern, Italian (torrone), the kind made in ancient Rome, frozen nougat, white, brown, Turkish, and Spanish. They vary in color, texture, and flavor, but they all share the same foundation — every nougat recipe includes sugar, honey, and nuts. For extra aroma and flavor, you can add vanilla, cinnamon, cardamom, dried fruit (any kind), or candied fruit. With its nuts, honey, and dried fruit, nougat is a fairly wholesome energy boost for active people and even a good pick-me-up for the brain, so it's worth treating students and busy kids to a homemade batch. There's a lot you could say about this sweet, but it's better just to try it.

Tatiana Maslova

Recipe author

Composition / ingredients

Servings:

Eggs

Honey

100

Sugar

400

Water

Raisins

200

Peanuts (or any nuts, or a mix)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 13 % 10 g

Carbohydrates 77 % 58 g

350 kcal

GI: 3 / 21 / 76

Cooking method

Step 1:

Gather the ingredients for the nougat. Nuts of some kind are a must — use one type or a mix of several.
Step 2:

Rinse and sort the raisins.
Step 3:

Skin the nuts and toast them.
Step 4:

Combine 200 g of the sugar and the honey with the water.
Step 5:

Cook into a thick syrup, testing it with the drop method — over high heat for about 10 minutes.
Step 6:

A drop of the hot syrup should hold its shape on a smooth surface without spreading.
Step 7:

Separate the whites from the yolks.
Step 8:

Beat the egg whites with the remaining sugar until stiff.
Step 9:

Once the meringue holds firm peaks, pour in the hot syrup in a thin stream, beating the whole time. The mixture will thicken and grow dense — that's how you know it's ready.
Step 10:

Fold the nuts and raisins into the meringue mixture.
Step 11:

Spread the nougat into a flat pan. Dust the pan with flour to keep it from sticking, or line it with oiled parchment instead. Dry the nougat in a warm spot — I use an oven set to 175°F (80°C); 60 minutes is enough.
Step 12:

Cut the finished nougat into pieces. It won't set rock-hard — inside it should stay soft and slightly chewy.