Classic Nougat Food
CLASSIC NOUGAT
Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary
Provided by Barney Desmazery
Categories Treat
Time 35m
Yield Makes about 50 squares
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don't need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.
- Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It's hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
- Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.
- To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.
Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
NOUGAT
Steps:
- Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
- Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
- Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
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- Prepare the baking sheet: If you’re using wafer paper (see note in description), place a single sheet on the bottom of the pan and trim pieces from another sheet to fill in any gaps. Otherwise, grease the bottom and sides of the baking sheet with the butter and sprinkle the cornstarch over that, tilting and tapping the pan (over the sink or a trash can) to coat all the surfaces evenly. Set it aside. Coat your heatproof spatula generously with cooking spray and set it aside, too.
- Place the egg whites in the bowl of the stand mixer. Add the cream of tartar and whip on medium speed until the whites are frothy, about 1 minute. Increase the speed to medium-high and slowly stream in the 1/2 cup sugar. Once it is all mixed in, continue to whip on medium-high speed until soft peaks form (if you lift the whisk out of the whites, they will form a point that flops over onto its side), 3 to 5 minutes. Set this mixture—it’s now meringue—aside, but keep it in the mixer bowl, with the mixer ready to go.
- Combine the remaining 2 1/2 cups sugar with the honey, corn syrup, water and salt in a medium-size (4-quart) saucepan. Bring to a boil, uncovered and without stirring, over high heat. Reduce the heat to medium-high, insert the candy thermometer, and cook the syrup until it reaches 295°F (soft-to-hard crack stage), about 15 minutes. Remove it from the heat.
- Start whipping the meringue on medium speed; then put on your oven mitts and slowly pour the hot syrup in a stream down the inside of the mixer bowl (careful, careful, careful: If you pour the syrup directly on the whisk, it will splatter). Once all the syrup is incorporated, increase the mixer speed to high and whip until the meringue gets very stiff and sticky, 3 to 5 minutes. When your mixer starts complaining, you’ll know it’s ready.
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- Strawberry and Pistachio. Strawberries are absolutely divine when added to nougat. They give off that gorgeous splash of intense pink and red color and add a delicious flavor that everyone will be raving over.
- Honey and Hazelnut. This is the basic nougat recipe that we all have grown up loving and begging for. Most nougats are made with either honey or corn syrup - the honey being the more luxurious option.
- Cranberry and Almond. Don't be shy to grab your dried cranberries and pour them into your nougat mixture. You could also substitute them for raisins although cranberries are much more enjoyable - plus cranberry nougat has a much nicer ring to it than raisin nougat.
- Peanut Butter. Who wouldn't want to eat peanut butter nougat? You can experiment with this recipe as much as you want because peanut butter literally goes with everything.
- Almond and Dark Chocolate. Make your original almond-flavored nougat and then cover it in a layer of rich dark chocolate. It looks and tastes absolutely luxurious and can be wrapped up and given as a homemade gift at Christmas time or just put in your sweet jar for late-night snacks.
- Turkish Delight. Turkish delights are super pretty and make a great addition to this nougat recipe with their pink color and gelatine texture. It's another nougat flavor that is very often seen in shops, but the homemade version is so much better!
- Cappuccino and Almond. If you're a coffee lover then this is going to become your new favorite nougat flavor. It's got rich coffee notes, mixed with the sweetness of honey and the nutty texture of chopped hazelnuts or almonds.
- White Chocolate and Berry. Cranberries are often used in store-bought nougats, so it's only right if we give you a homemade recipe for the common store-bought confection.
- Pistachio and Apricot. Pistachio and Apricot is another flavor pairing that works wonders when added to a basic nougat recipe. The saltiness of the pistachios and the chewiness of dried apricot pieces give the nougat a divine texture and color combination.
- Nutella and Macadamia Nut. Nutella is a great ingredient to add to any dessert recipe, but it works especially well with nougat since it is based on a hazelnut butter mixture.
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