This nut and fruit nougat is a delightful and chewy treat, perfect for holidays, gift-giving, or satisfying your sweet tooth. Made with a mix of toasted nuts, dried fruits, and a luscious honey-sugar syrup, this classic confection is enhanced with vanilla and cocoa butter for a rich, flavorful finish.
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: Approximately 20 pieces
Ingredients
- Toasted Nuts and Dried Fruits: 600 g (21 oz) (e.g., almonds, hazelnuts, chopped apricots, cranberries)
- Sugar: 300 g (10.5 oz)
- Water: 75 ml (2.5 oz)
- Honey: 300 g (10.5 oz)
- Egg Whites: 2
- Glucose Syrup: 50 g (1.75 oz)
- Vanilla Powder or Vanilla Extract: 1 teaspoon
- Melted Cocoa Butter: 50 g (1.75 oz)
- Edible Wafer Paper Sheets: Enough to line and cover a 20×20 cm (8×8 inches) pan
Directions
Prepare the Baking Pan
- Line a 20×20 cm (8×8 inches) baking pan with parchment paper.
- Place a sheet of edible wafer paper on the bottom. Prepare another sheet to cover the nougat later.
Prepare Nuts and Dried Fruits
- Toast the nuts in a preheated oven at 120°C (250°F). Keep the toasted nuts and dried fruits warm in the oven to make them easier to incorporate into the nougat mixture.
Prepare the Sugar Syrup
- In a saucepan, combine sugar and water. Set aside for cooking later.
Whisk the Egg Whites
- Place the egg whites in the bowl of a stand mixer.
- Begin whisking the egg whites when the honey reaches 110°C (230°F).
Cook the Honey
- Heat the honey in a saucepan until it reaches 120°C (250°F).
- Slowly pour the hot honey into the egg whites while whisking continuously.
Cook the Sugar Syrup
- Heat the sugar-water mixture until it reaches 155°C (311°F).
- Add the glucose syrup and mix well.
- Slowly pour the hot sugar syrup into the egg white and honey mixture while whisking on medium speed.
Add Vanilla and Cocoa Butter
- Add the vanilla powder or extract and melted cocoa butter to the egg white mixture. Continue whisking until well incorporated.
Mix in Nuts and Dried Fruits
- Fold in the warm toasted nuts and dried fruits using a wooden spoon. Ensure the mixture is evenly combined.
Transfer to Pan
- Quickly transfer the nougat mixture into the prepared baking pan.
- Press the mixture evenly into the pan using a spatula or your hands (lightly greased).
- Cover with the second sheet of wafer paper and smooth out the surface.
Cool and Cut
- Allow the nougat to cool completely at room temperature (2–3 hours or overnight).
- Once set, trim the edges and cut the nougat into bars or squares with a sharp knife.
Serving Suggestions
- Serve as a festive treat for holidays or celebrations.
- Wrap individually in parchment paper for gifting.
- Pair with coffee or tea for an elegant snack.
- Add to a dessert platter with cookies and chocolates.
- Enjoy as a sweet, energy-packed snack during the day.
Cooking Tips
- Use a candy thermometer to ensure precise temperatures for the honey and sugar syrup.
- Keep the nuts and fruits warm to make them easier to mix into the nougat.
- Work quickly when transferring the mixture to the pan, as nougat sets fast.
- Grease your spatula or hands lightly to prevent sticking while pressing the nougat.
- Store nougat in a cool, dry place to maintain its texture.
Nutritional Benefits
- Nuts: Rich in healthy fats, protein, and essential vitamins and minerals.
- Dried Fruits: Provide natural sweetness and are high in fiber and antioxidants.
- Honey: Adds natural sweetness and contributes trace nutrients.
- Egg Whites: Provide protein and help achieve the nougat’s structure.
Dietary Information
- Vegetarian: Contains no meat or animal byproducts.
- Gluten-Free: Naturally gluten-free when using certified gluten-free ingredients.
- Dairy-Free: Free of milk products, depending on the wafer paper used.
Nutritional Facts (Per Piece)
- Calories: 150
- Protein: 3 g
- Fat: 8 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Sugar: 14 g
Storage
- Room Temperature: Store in an airtight container for up to 2 weeks.
- Refrigerator: Extend shelf life by storing in the fridge for up to 1 month.
- Freezer: Freeze for up to 3 months; thaw before serving.
Why You’ll Love This Recipe
- Customizable: Use your favorite nuts and dried fruits for endless flavor combinations.
- Festive and Elegant: Perfect for holidays, parties, and gifts.
- Deliciously Chewy: A sweet and satisfying texture with every bite.
- Rich in Flavor: Honey, vanilla, and cocoa butter elevate this confection to gourmet status.
- Simple Yet Rewarding: A fun and satisfying candy-making experience.
Conclusion
This nut and fruit nougat is a timeless treat that combines the chewy sweetness of honey and sugar with the crunch of toasted nuts and the tang of dried fruits. With its elegant presentation and rich flavors, it’s a versatile dessert for any occasion.
Try this recipe today and create a confection that’s as beautiful as it is delicious!
Frequently Asked Questions
- Can I use different nuts? Yes, any combination of almonds, hazelnuts, pistachios, or pecans works well.
- Can I replace the cocoa butter? Coconut oil or unsalted butter can be used as substitutes.
- What if I don’t have a candy thermometer? A candy thermometer is highly recommended for precise results.
- Can I omit dried fruits? Yes, you can use only nuts if preferred.
- Is the wafer paper necessary? Wafer paper prevents sticking and adds a professional touch but can be omitted.
- How do I store nougat for gifting? Wrap individual pieces in parchment paper or clear cellophane.
- Can I add chocolate? Yes, drizzle melted chocolate over the set nougat for added flavor.
- Is glucose syrup necessary? It helps prevent crystallization but can be replaced with light corn syrup.
- Can I use liquid vanilla instead of powder? Yes, 1 teaspoon of vanilla extract works well.
- What’s the best way to cut nougat? Use a sharp knife lightly greased with oil for clean cuts.