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Basic almond nougat
Basic almond nougat
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Homemade nougat, a sweet delight of fluffy egg white foam, crunchy almonds, and vanilla essence. Easy to make at home with a stand mixer and candy thermometer. Perfect for gifting or indulging in frozen chocolate tartufo, cranberry-pistachio nougat, or chocolate ice cream.
Ingredients:
  • 4 sheets (about 15.5 x 23.5cm each) edible rice paper
  • 200g blanched almonds
  • 560g (2 1/2 cups) sugar
  • 80ml (1/3 cup) water
  • 1 500g jar glucose syrup
  • 2 egg whites, at room temperature
  • 4.40 gm vanilla extract
Instructions:
  • 1. Preheat the oven to 170°C. 2. Line an 18 x 28cm slab pan with non-stick baking paper or greased foil, leaving an overhang. 3. Cut 4 sheets of rice paper into 18 x 28cm rectangles. 4. Arrange 2 sheets of rice paper in the bottom of the pan. 5. Toast almonds in the preheated oven for 7-10 minutes until light golden. Allow to cool slightly, then chop.
  • In a medium saucepan, combine sugar and water. Using a wet spoon, add the glucose syrup. The glucose prevents crystallization for the perfect nougat texture. Place the pan over medium-low heat. Stir with a wooden spoon, occasionally brushing down the sides with a pastry brush dipped in warm water until the sugar dissolves (about 10 minutes). Fill the sink with 10cm of cold water. In a large heatproof bowl, whisk the egg whites until firm peaks form using a stand mixer. Place a sugar thermometer in the pan and bring the mixture to a boil over high heat. Reduce to medium-high heat and boil without stirring. Once the syrup reaches about 120°C, whisk the egg whites. It's crucial to use a stand mixer for optimal mixing power.
  • Once the sugar syrup reaches 140°C, promptly remove the pan from heat and briefly place the base in cold water until the bubbles settle. This halts the temperature increase, crucial for nougat texture. For chewy nougat, cook to 140°C; for harder nougat, hit 150°C. While beating on medium, gently pour hot syrup into egg whites in a steady stream, avoiding the sides of the bowl or whisk to ensure full incorporation.
  • After adding all the syrup, continue whisking for an additional 3 minutes until the mixture is thick and shiny. Gently fold in the almonds and vanilla extract using a wooden spoon until fully blended. Work swiftly as the nougat can set quickly. Make sure the almonds and vanilla are at room temperature to prevent premature setting.
  • Pour the nougat into the lined pan, use a spatula to scrape down the side of the bowl, and spread it evenly using a spatula or the back of a spoon dipped in hot water. Smooth the surface and gently press a remaining rice paper or greased foil over the top. Allow it to set in a cool, dry place for 6 hours.
  • Transfer the nougat onto a cutting board. If you used baking paper or foil, remove it. If you used rice paper, leave it on as it is edible. Slice the nougat into 3cm-wide pieces crossways, then cut each piece into approximately 4cm lengths. Store the nougat in an airtight container, separating layers with non-stick baking paper. Keep it in a cool, dry place for 1-2 weeks or refrigerate for up to 3 weeks. Remember to bring the nougat to room temperature before serving if it has been in the fridge.

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