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Soft and Chewy Nougat

 

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Soft and Chewy Nougat
 

 

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Recipe

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

10

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

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

30 Responses to Soft and Chewy Nougat

  1. 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.

    • avatar says: Rhea tock

      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.

  2. I don’t see honey mentioned in the ingredients.

  3. 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

  4. The ingredients say sugar twice. I assume you meant to say 1/2 cup honey

  5. Yes, I fixed it, 1/2 cup honey and 1/2 cup sugar.

  6. 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.

  7. Sorry about that, it is 1/2 cup honey and 1/2 cup sugar

  8. This looks really yummy and the sugar content not too high, which is something I appreciate.

  9. avatar says: H

    I made these delicious treats twice to date but never reviewed them. The first time I made it I did still find the honey to be a little overpowering but great tasting nonetheless so the next time I just halved the honey and topped up with glucose syrup. Just perfect! Thank you so much.

    • Thanks so much for trying it and reviewing it, I love getting the feedback and glad it worked well, even with your change.

      • avatar says: lilly

        hmmm, thanks i have all these simple ingreadients in my house:D i cant belive ii FINALLY found a “chewy” nougat recipe! YAY! when i was little mum acidentally made it chewwy, but we loved it!! thanks! :)

      • avatar says: lilly

        hehe, i made it twice now, and it was gone in to seconds!:) i half the honey and doubled the egg white and syrup, because honey can over power things (in my opinion!)and it tasted great, nice and chewy how i like it, almonds are awsome for nouget, but pistartions are even better! white choco nouget with almonds/pistartions, IS SOOOOOO YUMMY! thnx, good recipe>.<

  10. avatar says: Tiahny. A

    I found this recipe so nice, its fit for a king in my opinion i adore its texture and taste even though i haven’t tried it yet! YUM YUM YUMMY

  11. avatar says: Tiahny. A

    By the way my mum tasted it and shes the queen she loved it so it is fir for a kind ESPECIALLY a queen!

  12. I was looking for a recipe for the softer nougat you find in candy bars, but this looks more like a candy called Charleston Chew which I loved growing up. I think I like this idea better!

    Quick question though… Would this nougat be too difficult to whisk by hand?

  13. How much water is need??

  14. Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.

  15. avatar says: zainab

    Hi there, can the honey be substituted with golden syrup? Just curious..

    • I don’t really know what golden syrup is, you can try, but the honey flavor is very strong, so what ever the flavor of the syrup is will be too.

  16. avatar says: Ben Phang

    Don’t mean to be offensive but i think the 8″ X 8″ pan is a bit too big for the above ingredients. Thanks for recipe. It tasted marvelous.

  17. avatar says: MT

    Wondering if you think it would work to substitute maple syrup for the honey? Or if anyone has tried that? Would be a very different taste I’m sure….

  18. avatar says: shirley

    I love your recipe it’s so easy and it turned out awesome. Thank you so much. Shirley😊

  19. avatar says: fbogus

    So this is basically an Italian meringue,then? A recipe always seems easier when couched in familiar terms. I’m thinking pistachio and chopped apricots. Too bad my kid just got braces.

    • I am not sure, but it doesn’t get baked like a meringue would. I am planning pistachio and cranberries for my next batch.

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