Almond Nougat

12
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


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Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Tags : Candy

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