Christmas isn’t too far. If you’re wondering what sweet to gift to your near and dear ones, here’s my suggestion- Nougat. Nougat, pronounced as noo-gaa, is a sweet with a soft, chewy texture.
This has been in my ‘to-do-list’ for a very long time. I got the recipe from Candy.about.com. Timing is a very important aspect while making Nougat. The sugar syrup has to reach a particular temperature before mixing with rest of the ingredients. I had to ignore all calls that came, while I was watching my candy thermometer like a hawk 🙂 Thankfully everything turned out just fine. I was even more happier, when I managed to get a couple shots of the process, that too without any mishaps.
Tips: Make sure you read the recipe a few times before starting.
Keep all the ingredients ready, within your reach.
You may use any fruits of your choice.
You may use greased parchment paper instead of Rice paper.
- 3/4 cup almonds Toasted
- 3/4 cup pistachios Toasted
- 2 cups Sugar
- 1 cup Corn syrup Light
- 1/2 cup Honey
- 1/4 teaspoon Salt
- 1/4 cup Water
- 2 Egg whites , room temperature
- 2 teaspoons vanilla extract
- 1/4 cup Butter softened
- Rice Edible paper/ Parchment paper
- Take a 9X13 pan. Place edible rice paper or greased parchment paper on it.
- Place the sugar, corn syrup, honey and water in a large heavy saucepan over medium heat.
- Stir constantly until the sugar dissolves, then use a wet pastry brush to wipe down the sides of the saucepan to prevent sugar crystals from forming.
- Insert a candy thermometer and continue to cook the syrup, without stirring, until the candy thermometer reads 252 degrees.
- When the sugar syrup is nearing the 252, begin to beat the egg whites until they form stiff peaks. (Try to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly.)
- Once the sugar syrup is at 252, carefully remove 1/4 cup of syrup and keep the rest of the syrup on the heat.
- Slowly pour the hot 1/4 cup of syrup in a thin, steady stream into the egg whites while beating.
- Beat for 5 minutes or till it form stiff peaks.
- Continue to cook the remaining sugar syrup till it reaches 315.
- Take the pan off heat and carefully pour the syrup into the egg white mixture, while beating.
- Continue to beat the mixture till it is glossy and thick ribbons are formed when the whisk is lifted off the bowl.
- Add vanilla and butter and continue mixing for another 5 minutes or until thick ribbons are formed when the whisk is lifted off the bowl.
- Add the nuts and mix well using a spatula or wooden spoon.
- Pour the mixture into the prepared and spread evenly.
- Cover the mixture with another rice paper or greased parchment.
- Place a tray and keep a weight over it.
- Allow to cool and set.
- Using a greased knife, cut the nougat into desired shape.
- Nougat tends to stick to each other, so it is better if the pieces are wrapped in waxed paper.
- Store in an airtight container.