This recipe requires careful timing, so be sure to have read the instructions carefully and have all of your ingredients prepared before beginning. It is best to make nougat on a clear day with low humidity. For easily printable instructions, please refer to the Almond Honey Nougat recipe. To begin, assemble your ingredients and supplies:
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- 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 tsp salt
- 1/4 cup water
- 2 egg whites, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup (1/2 stick) softened butter
- 1 tsp orange blossom water* (see note)
- edible rice paper* (see note)
- candy thermometer
- 9×13 pan
- Large stand mixer with whisk attachment
A note on ingredients: Orange blossom water can be found in Middle Eastern markets and in some large grocery or specialty stores. If you can’t find orange blossom water, it can be omitted, but the flavor will not be quite the same.
This recipe also calls for edible rice paper, also known as wafer paper. The rice paper helps prevent the nougat from sticking to everything and makes it easier to cut, serve, and store the candy. It can often be found in Asian food markets and in some gourmet stores, or purchased online. Sugarcraft carries rice paper, and I have had good luck buying it on ebay for a low cost. (Note that edible rice paper is not the same as thin rice paper wrappers intended for spring rolls). If you cannot find any, line your pan with parchment paper or foil and spray it thoroughly with nonstick cooking spray
Place the sugar, corn syrup, honey and water in a large heavy saucepan over medium heat. Stir constantly until the sugar dissolves, then use a wet pastry brush to wipe down the sides of the saucepan to prevent sugar crystals from forming. Insert a candy thermometer and continue to cook the syrup, without stirring, until the candy thermometer reads 252 degrees
When the sugar syrup is nearing the proper temperature, begin to beat the egg whites until they are opaque with firm, stiff peaks. Try to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly.
Once the sugar syrup is at 252, carefully remove 1/4 cup of syrup and keep the rest of the syrup on the heat. With the mixer running, slowly pour the hot 1/4 cup of syrup in a thin, steady stream into the egg whites. Beat the whites at high speed for five minutes until they hold firm peaks
1.Once the syrup reaches 315 degrees, remove the pan from the heat. If you have a large heat-safe measuring cup with a spout, pour the sugar syrup into the cup to make it easier to pour into the mixer. If not, be sure to be very cautious when working with such hot liquids. With the mixer running, pour the hot syrup slowly into the eg
2.Beat the whites on high for an additional five minutes, or until they hold the mixture is glossy and a thick ribbon forms when the whisk is lifted from the bowl.
When the sugar syrup is nearing the proper temperature, begin to beat the egg whites until they are opaque with firm, stiff peaks. Try to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly
While the egg whites are being beaten, continue to cook the rest of the sugar syrup until the thermometer reads
315 degrees. Monitor the syrup carefully, as it can quickly overheat and burn near the end of the cooking
. Monitor the syrup carefully, as it can quickly overheat and burn near the end of the cooking process.
How to Make Nougat
1.Stop the mixer and add the vanilla extract, almond extract, orange blossom water, salt, and butter. Turn the mixer back on for an additional five minutes or until a thick ribbon forms when the whisk is lifted from
2.Remove the bowl from the mixer and stir in the nuts by hand.