Fruit and Nut Nougat
This homemade nougat is a delightful, chewy treat packed with a mixture of nuts and dried fruits. It’s a perfect sweet snack or a beautiful gift for the holidays.
Ingredients:
2 cups granulated sugar
1 cup honey
1/2 cup water
2 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups mixed nuts (almonds, pistachios, hazelnuts, etc.)
1 1/2 cups mixed dried fruits (cranberries, apricots, raisins, etc.)
Rice paper or parchment paper (optional, for lining)
Instructions:
Prepare the Pan:
Line an 8×8-inch square baking pan with rice paper or parchment paper. If using parchment, lightly grease it with a bit of oil or non-stick spray
Toast the Nuts:
Preheat the oven to 350°F (175°C).
Spread the mixed nuts on a baking sheet and toast them in the oven for about 8-10 minutes, until they are lightly browned and fragrant. Let them cool and chop if desired.
Cook the Sugar Syrup:
In a medium saucepan, combine the sugar, honey, and water.
Cook over medium heat, stirring until the sugar dissolves, then stop stirring and let it cook until the syrup reaches 300°F (150°C) on a candy thermometer.
Whip the Egg Whites:
While the syrup is cooking, place the egg whites in a large mixing bowl. Add the salt.
Beat the egg whites on medium speed until soft peaks form.
When the sugar syrup reaches the correct temperature, slowly pour it in a thin stream into the egg whites while continuing to beat on low speed.
Add the Flavorings and Nuts:
Continue to beat the mixture until it thickens and becomes glossy, about 5 minutes.
Add the vanilla extract and fold in the toasted nuts and dried fruits until evenly distributed.
Shape and Cool:
Quickly pour the nougat mixture into the prepared pan. Use a spatula to smooth the top.
If using rice paper, place another sheet on top of the nougat and press gently.
Let the nougat cool completely at room temperature, about 2 hours or until firm.
Cut and Serve:
Once set, remove the nougat from the pan. If using parchment, peel it off carefully.
Cut the nougat into squares or bars with a sharp knife.
Store the nougat in an airtight container at room temperature.
Tips:
Variety: Feel free to experiment with different combinations of nuts and dried fruits to suit your taste.
Storing: Nougat can be stored for up to 2 weeks in an airtight container. Separate layers with parchment paper to prevent sticking.
Temperature: Make sure to cook the sugar syrup to exactly 300°F (150°C) for the right consistency. Under or overcooking can affect the texture of the nougat.
This Fruit and Nut Nougat is a delicious, chewy treat that’s perfect for special occasions or just to enjoy as a sweet snack. Its combination of crunchy nuts and tangy dried fruits makes it a delightful contrast of textures and flavors. Enjoy!
