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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.
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.
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Soft honey nougat with almonds and pistachios
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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