Almond Nougat
Recipe: #26759
July 28, 2017
Categories: Almond, Hazelnut, Christmas, Gluten-Free, Vegetarian, Kosher Dairy, more
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Ingredients
Nutritional
- Serving Size: 1 (105.3 g)
- Calories 369.5
- Total Fat - 15.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 10.2 mg
- Sodium - 87.3 mg
- Total Carbohydrate - 57.9 g
- Dietary Fiber - 2.7 g
- Sugars - 53.1 g
- Protein - 4.7 g
- Calcium - 61.1 mg
- Iron - 0.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
Step 3
Add sugar, corn syrup, honey, salt and water in a heavy bottomed sauce pot (3 quart).
Step 4
Over medium heat, stir mixture until sugar dissolves.
Step 5
Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
Step 6
Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
Step 7
While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
Step 8
Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
Step 9
While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.
Step 10
Add vanilla extract, almond extract and butter, beating again for about 5 minutes.
Step 11
Stir in toasted nuts and ground almonds with a wooden spoon.
Step 12
Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan.
Step 13
Smooth the mixture evenly with a spatula.
Step 14
Refrigerate until firm.
Step 15
Loosen edges of candy with a knife. Invert nougat on cutting board.
Step 16
Cut into pieces. Store in airtight container.
Tips
No special items needed.