Indulge in the sweet delight of homemade nougat, filled with a mix of crunchy nuts and chewy dried fruits. This recipe brings together the richness of sugar syrup, the lightness of whipped egg whites, and the wholesome goodness of nuts and fruits for a treat that’s perfect for any occasion.
Why You’ll Love This Recipe:
- Customizable Flavors: You can personalize this nougat with your favorite nuts and dried fruits, creating a unique blend of textures and flavors.
- Homemade Goodness: Making nougat from scratch allows you to control the ingredients, ensuring a fresh and wholesome treat.
- Impressive Results: Serve these homemade nougat bars as a thoughtful gift or enjoy them as a delightful snack at home.
Ingredients:
- 2 cups granulated sugar
- 1 cup honey
- 1/2 cup water
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups mixed nuts (almonds, pistachios, hazelnuts, etc.)
- 1 1/2 cups mixed dried fruits (cranberries, apricots, raisins, etc.)
- Rice paper or parchment paper (optional, for lining)
Instructions:
- Prepare the Pan:
Line an 8×8-inch square baking pan with rice paper or parchment paper. If using parchment, lightly grease it with a bit of oil or non-stick spray. - Toast the Nuts:
Preheat the oven to 350°F (175°C).
Spread the mixed nuts on a baking sheet and toast them in the oven for about 8-10 minutes, until they are lightly browned and fragrant. Let them cool and chop if desired. - Cook the Sugar Syrup:
In a medium saucepan, combine the sugar, honey, and water.
Cook over medium heat, stirring until the sugar dissolves, then stop stirring and let it cook until the syrup reaches 300°F (150°C) on a candy thermometer. - Whip the Egg Whites:
While the syrup is cooking, place the egg whites in a large mixing bowl. Add the salt.
Beat the egg whites on medium speed until soft peaks form.
When the sugar syrup reaches 300°F (150°C), slowly pour it in a thin stream into the egg whites while continuing to beat on low speed. - Add the Flavorings and Nuts:
Continue to beat the mixture until it thickens and becomes glossy, about 5 minutes.
Add the vanilla extract and fold in the toasted nuts and dried fruits until evenly distributed. - Shape and Cool:
Quickly pour the nougat mixture into the prepared pan. Use a spatula to smooth the top.
If using rice paper, place another sheet on top of the nougat and press gently.
Let the nougat cool completely at room temperature, about 2 hours or until firm. - Cut and Serve:
Once set, remove the nougat from the pan. If using parchment, peel it off carefully.
Cut the nougat into squares or bars with a sharp knife.
Store the nougat in an airtight container at room temperature.
Tips:
- Precision in Temperature: Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for the best texture in your nougat.
- Mixing Technique: Fold in the nuts and fruits gently to avoid deflating the whipped egg whites, which help create the nougat’s light and airy texture.
- Storage: Store the nougat in an airtight container at room temperature to maintain its freshness and texture.
This format provides a clear, step-by-step guide to making homemade nougat with mixed nuts and dried fruits.