The soft nougat is one of our favorite sweet sins, a small bite of this delicious sweet can’t ever be denied 😉 . The ingredients to prepare it at home are very simple: honey, sugar and dried fruit at your own will (hazelnuts, almonds and pistachios in the traditional variants). We just have to get to work!

Read the whole recipe before starting, nougat preparation is not complicated, but the different parts (the sugar syrup, the hot honey and the whipped white eggs) will have to be more or less ready at the same time to get a great result.

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Stampa

Nougat (Torrone)

Cuisine Gluten free, Lactose free, Vegetarian

Prep Time 40 minutes

Total Time 40 minutes

Servings 5 -6 pieces

Difficulty

Ingredients

• 750 g of dried fruit almonds, hazelnuts and pistachios
• 40 g of egg whites
• 400 g of sugar
• 100 g of water
• 250 g of honey
• Peel of citrus we recommend trying the mandarin : )
• 1 vanilla berry
• 2 sheets of edible paper

Instructions

1. Roast dried fruits a few minutes in the oven, turn it off and leave the fruits inside to keep them warm.
2. Put the egg whites in the kitchen machine with half a teaspoon of lemon juice (or a pinch of vitamin C). Use the power whisk to whip the eggs.

3. Prepare a syrup of water and sugar. Bring syrup to 147°, at this temperature you will get a very soft nougat, you can use an higher temperature to hard the nougat. You can't reach 160° or the sugar will turn in caramel.

4. Heat the honey together with the citrus peel and vanilla seed until you reach 120 °. Do not heat it too much to avoid burning it.
5. When the syrup is ready, keep the kitchen machine running at high speed, and drizzle it in. Continue mixing until you get a creamy mixture, then add the honey in the same way.
6. Mount the K-beater on the machine, and at the minimum speed gently integrate the dried fruit.
7. Pour the nougat onto an edible paper, press it with your wet hands, then add the second paper and press it all.
8. Let it cool before cutting it apart.

Notes

Glucose is a sugar that reduces the formation of crystals of sucrose (the classic sugar) once this is dissolved in water. Adding it a little to the syrup will avoid the risk of having small sugar crystals in the nougat, it’s a help but it is not necessary so if you can not replace it with sugar safely.