Julie Van Rosendaal/The Globe and Mail
Though many Canadians may think of nougat as a one-dimensional, airy-sweet candy bar filling, across the Middle East and Europe, more artisanal versions are popular, often studded with almonds, pistachios and hazelnuts.
Beautiful and portable – compact and resistant to breaking – nougat is a common souvenir and not something many of us may consider making at home. Making nougat from scratch is not complicated if you can whip egg whites and turn sugar and honey into caramel. There’s a satisfaction that comes with pouring the caramel in a thin, steady stream into the whipped egg whites and watching it transform into nougat. The following recipe isn’t too stiff, and won’t be hard on your mixer.
This basic formula can be a base for any kind of nougat. Flavour it with almond extract, rosewater or instant coffee dissolved in a teaspoon of water. You could also infuse the sugar by blending it with ingredients such as lavender or loose-leaf Earl Grey tea for hours (or weeks) and sifting them out before making the caramel for your nougat. For a pale chocolate nougat (reminiscent of the inside of a Three Musketeers bar), swap cocoa for the 1/4 cup icing sugar stirred in at the end. And beyond nuts, stir-in additions could include dried fruit, candied ginger, gumdrops or anything else you can think of.
Honey-nut Nougat
For a more professional-looking nougat, line your pan with edible paper made out of rice or potato starch (available online as well as at Middle Eastern and Italian grocery stores, and bakery and candy-making supply stores). Otherwise, a combination of icing sugar and cornstarch will keep it from sticking.
- 1/4 cup of icing sugar, plus extra for dusting
- Cornstarch for dusting
- 1 1/2 cups sugar
- 1/2 cup of honey, corn syrup or golden syrup
- 2 tbsp (approximately) water
- 3 large egg whites
- 1 tsp vanilla
- 1 to 2 cups of almonds, pistachios, hazelnuts or a combination (salted or unsalted, preferably toasted)
Spray an 8×8-inch or 9×9-inch pan with non-stick spray or rub it with oil, and dust generously with a mixture of icing sugar and cornstarch.
Combine the sugar, honey and water in a saucepan and cook over medium-high heat, stirring occasionally, until the sugar dissolves. Continue to cook. Stop stirring but swirl the pan occasionally until the mixture reaches 280 F to 295 F. The slightly higher temperature will make a slightly firmer nougat, but it’s easier knowing you have a bit of a window. Even 300 F is okay.
While it’s cooking, beat the egg whites to stiff peaks, preferably using a stand mixer. Very slowly, pour the hot syrup in a thin stream into the eggs, beating constantly until the mixture lightens and doubles in volume. Add the vanilla while you’re adding the syrup. Stir in the icing sugar and nuts.
Spread the nougat mixture out into the prepared pan and press evenly with dampened or oiled fingers or an offset spatula. Let cool at room temperature for several hours, then dust the surface with more icing sugar-cornstarch mixture and invert onto a cutting board to cut into strips or squares.
If you like, torch the tops – or one end – of your sliced nougat with a culinary blowtorch for a toasted marshmallow quality.
Makes about eight long pieces or many more squares.
