Classic Almond Nougat
Indulge in the timeless charm of **Classic Almond Nougat**, a luxurious confection with a satisfying balance of sweetness and crunch. Made with whipped egg whites for a soft, chewy texture and studded with golden roasted almonds, this nougat is an irresistible treat for candy lovers. A delicate blend of honey, sugar, and light corn syrup provides the perfect base, while a hint of vanilla adds warmth to every bite. Encased between crisp sheets of edible wafer paper for a professional finish, this recipe is both visually stunning and deliciously satisfying. Whether you're crafting homemade gifts or craving a traditional treat, this recipe is your go-to for achieving that classic, professional-quality nougat. Perfect for holidays, parties, or indulging all on your own, this candy is guaranteed to impress!
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Recipe Information
Ingredients
- 2 large Egg whites
- 200 g Granulated sugar
- 150 g Honey
- 75 g Light corn syrup
- 60 ml Water
- 300 g Roasted almonds
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 sheets Edible wafer paper
Instructions
Line a baking sheet with one sheet of edible wafer paper, trim to fit if necessary, and set aside.
In a small saucepan, combine granulated sugar, honey, light corn syrup, and water. Stir gently to combine.
Insert a candy thermometer into the saucepan and heat the mixture over medium-high heat. Allow it to reach a temperature of 150°C (302°F) without stirring further.
While the sugar mixture is heating, whisk the egg whites and salt in a stand mixer until stiff peaks form. Be ready to work quickly once the sugar reaches the desired temperature.
Once the sugar mixture is ready, carefully and gradually pour it in a thin stream into the egg whites while the mixer is running on medium speed. Be cautious to avoid splattering.
Once all the syrup has been added, increase to high speed and continue beating the mixture until it thickens and becomes glossy, about 8-10 minutes. The mixture should hold its shape.
Fold in the roasted almonds and vanilla extract with a spatula until evenly distributed.
Quickly spread the nougat evenly over the prepared wafer paper on the baking sheet.
Top with the second sheet of wafer paper, pressing gently to adhere.
Allow the nougat to cool completely at room temperature for about 1-2 hours.
Once set, use a sharp knife to cut the nougat into desired serving pieces.
Store the nougat in an airtight container, separating layers with parchment paper, for up to two weeks.
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 455.4 g | 166% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 390.1 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
