Soft honey nougat with almonds and pistachios

by Klaraslife
Weißer Nougat

This post is also available in german/deutsch.Soft honey nougat
This extraordinarily good-tasting soft honey nougat with almonds and pistachios fits perfect to a cup of tea or a cup of coffee. The delicacy prepared with nuts and honey can also be given as a gift and tastes excellent to all of us.
Simply make them yourself in the recipe below.

How I make nougat!

I liked white nougat very much as a child and now it was time to make it myself. And the result is bombastic and cannot be compared with supermarket nougat at all. Depending on the type of production, this treat is hard or soft and is made from honey, nuts and egg white. The following recipe describes how to prepare a soft honey nougat.

Use a stand mixer instead of a hand mixer. You must mix the mass for a long time and it´s easier to handle when you add the melted honey syrup also.

Soft honey nougat
Soft honey nougat

Feel free to make it your own by adding dried fruits, citrus peel, rose water or even matcha powder.

You are supposed to use edible rice paper on both sides of this sticky treat. If you plan on packaging the nougat and giving it out to friends or storing it for a while, it would be wise to find some.

Soft honey nougat with almonds and pistachios

80 g almonds
80 g pistachios
1 egg white
pinch of salt
200 g sugar
120 g honey
50 ml water
rice paper
1 baking pan
stand mixer

Spread nuts on a pan and toast for about 5-10 minutes. Set aside to cool.

Combine 160 g sugar, honey and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 134 °C, about 3 to 5 minutes.

At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. Add 40 g sugar and mix 1 minute. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 16-20 minutes. Remove the bowl from the mixer and add toasted nuts, to meringue; mix nougat with a rubber spatula to distribute evenly.

Place nougat on the prepared pan, spreading in an even layer. Top with second sheet of rice paper. Use spatula to press the nougat into an even layer. Let nougat set at room temperature for overnight.

Cut with a knife and store in an airtight container for 2 to 3 days.If you try this soft honey nougat or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

Soft honey nougat
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Soft honey nougat with almonds and pistachios

This extraordinarily good-tasting soft honey nougat made from nuts and honey is a real delicacy. It's really easy to make it yourself.
Course Nougat
Cuisine sweets
Keyword honey, pistachio
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Klaraslife

Ingredients

  • 80 g almonds
  • 80 g pistachios
  • 1 egg white
  • pinch of salt
  • 200 g sugar
  • 120 g honey
  • 50 ml water
  • rice paper
  • 1 baking pan

Use a stand mixer

    Instructions

    • Spread nuts on a pan and toast for about 5-10 minutes. Set aside to cool.
    • Combine 160 g sugar, honey and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 134 °C, about 3 to 5 minutes.
    • At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. Add 40 g sugar and mix 1 minute. With the mixer running slowly, very carefully stream hot syrup into egg whites.
    • Beat until meringue is thick and has cooled slightly, 16-20 minutes. Remove the bowl from the mixer and add toasted nuts, to meringue; mix nougat with a rubber spatula to distribute evenly.
    • Place nougat on the prepared pan, spreading in an even layer. Top with second sheet of rice paper. Use spatula to press the nougat into an even layer. Let nougat set at room temperature for overnight.
    • Cut with a knife and store in an airtight container for 2 to 3 days.

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    ©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.


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