Soft and Chewy Nougat
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Soft and Chewy Nougat
I love Italian style soft and chewy nougat. Most of the time all I can find is the hard kind and so I decided to try making it myself. Not too bad for you either as desserts go since it starts with egg white and includes nuts and dried fruit, quite a bit of sugar and honey, but I actually cut that back a bit and now I can have this special treat without much guilt. Feel free to make it your own with any mix ins from all kinds of nuts, to fruits, to chocolate. I tried it with chocolate and it actually melted in and made cool looking swirls and was really good, let me know what you try. This recipe was adapted from Bon Appetit.
Times
- Prep Time : 20 min
- Cook Time : 10 min
- Ready Time : 30 min
Servings
Ingredients
- Nonstick vegetable oil spray
- 1/2 cup honey
- 1/2 cup sugar
- 1 large egg white, room temperature
- pinch kosher salt
- 1 cup toasted nuts (I used whole almonds)
- 3/4 cup dried fruit (I used dried cherries)
Directions
You are supposed to use edible rice paper on both sides of this sticky treat and if you plan on packaging and giving out to friends or storing for a while it would be wise to find some.
I didn’t and I just used parchment paper sprayed with cooking spray and for serving in our house it was more than fine.
Start by toasting the nuts for about 10 minutes at 350. Set aside to cool.
Prepare and 8×8 inch baking pan with parchment paper or rice paper sprayed with cooking spray.
Combine sugar, honey and 2 Tbsp. water in a small deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of pan. Increase heat and boil until thermometer registers 280°, about 3 -5 minutes.
At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. With mixer running, slowly and very carefully, stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10–12 minutes. Remove the bowl from the mixer and add dried fruit and nuts of choice or even chocolate chips to meringue; mix nougat with a rubber spatula to distribute evenly.
Place on the prepared pan spreading in an even layer. Top with second sheet of rice paper or sprayed parchment. Use spatula to press the nougat into an even layer. Let nougat set at least 2 hours, but overnight is best.
Cut with a knife and store in an airtight container for up to 1 week.
Nutrients
Servings Per Recipe: 10
Amount Per Serving
- Calories: 165
- Total Fat: 5g
- Sodium: 21mg
- Total Carbs: 29g
- Dietary Fiber: 2g
- Protein: 3g
Tags
About Tamar Genger MA, RD
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9 Responses to Soft and Chewy Nougat
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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That looks so easy! Had no idea that nougat was such a simple treat to make. Will have to try this soon. I love nougat. I want to make it with some chopped Turkish Delight inside.
Need to review recipe…you marked 1/2 c sugar twice…is it supposed to be 1/2 c sugar then 1/2 c honey?
Please tell me..I’d like to try them.
I don’t see honey mentioned in the ingredients.
Just a question before I start making the nougat; which I love and never made!
Should sugar measurement be 1 whole cup or 1/2 cup??
thanks
The ingredients say sugar twice. I assume you meant to say 1/2 cup honey
Yes, I fixed it, 1/2 cup honey and 1/2 cup sugar.
The recipe I adapted this from had more than 1 cup sugar, but I found it way too sweet and the texture grainy, so I brought it down to 1/2 cup and found it just right for me.
Sorry about that, it is 1/2 cup honey and 1/2 cup sugar
This looks really yummy and the sugar content not too high, which is something I appreciate.