Klara`s Life
  • Home
  • Recipes
    • All recipes
    • Basics
    • Breakfast & Brunch
    • Sweets
    • Drinks
    • Main Courses
    • Salads
    • Snacks & Appetizer
    • x-mas
  • Travel&Events
  • Cooperations
    • privacy Policy
  • Press
  • About us
  • Deutsch
Klara`s Life
  • Home
  • Recipes
    • All recipes
    • Basics
    • Breakfast & Brunch
    • Sweets
    • Drinks
    • Main Courses
    • Salads
    • Snacks & Appetizer
    • x-mas
  • Travel&Events
  • Cooperations
    • privacy Policy
  • Press
  • About us
  • Deutsch
0
All recipesRecipesSweets

Soft honey nougat with almonds and pistachios

by Klaraslife 27. March 2020
written by Klaraslife 27. March 2020
Weißer Nougat
Jump to Recipe Print Recipe

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
Print

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 minutes
Cook Time 30 minutes minutes
Total Time 45 minutes 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.

If you like you can Pin our Pictures on Pinterest.

©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.

Ähnliche Beiträge

almondshoneyItalianpistachiossoft honey nougatsweetstreats
3 comments
3
FacebookTwitterPinterestEmail
Klaraslife

previous post
Swiss chard minestrone with white beans
next post
Poppy seed Babka recipe with fluffy yeast dough

Das könnte Dir auch gefallen

Lemon cake with almonds and lemon glaze

27. December 2022

Lentil Stew with potatoes, leek & celery

16. October 2021

Spinach dahl with cardamom

7. August 2021

Green bean salad with croutons and feta cheese

1. August 2021

Bulgur Nasi Goreng with tofu and pepper

26. June 2021

Eggplant puree with yogurt & parsley

18. June 2021

Fennel bean stew | summer minestrone

5. June 2021

Spinach soup with yellow lentils and leek

24. May 2021

Rhubarb caramel syrup and strawberry syrup

7. May 2021

Fasolakia greek style stew

6. May 2021

3 comments

Marian 29. October 2022 - 08:06

In Step 5, you say “Place nougat on the prepared pan”, but there is nothing in the instructions about how to prepare the pan or how big the pan should be. I also love white nougat and would like to try your recipe, which looks amazing, but I would like to clarify this before I go ahead.

Reply
Josefina 3. May 2024 - 12:30

this is amazing

Reply
Klaraslife 16. May 2024 - 15:42

Thank you so much 🙂

Reply

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Recipe Rating




  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Hi!

Hi!

Schön, dass du hier bist!

Ich bin Kathrin - Foodfotografin und Kochbuchautorin. Auf klaraslife findest du inspirierende vegetarische Rezepte, die Lust aufs Nachkochen machen.

📬 Kontakt
logo
Food Advertisements by
logo

Food Advertisements by

Pinterest

logo
Food Advertisements by

Instagram

No any image found. Please check it again or try with another instagram account.

Impressum

Datenschutz

Copyright @2020 - All Right Reserved. Designed and Developed by PenciDesign


Back To Top