Dairy-Free Classic Almond Nougat
Indulge in the sweet, chewy delight of Dairy-Free Classic Almond Nougat—a perfect homemade treat that’s rich in flavor yet completely free of dairy. This plant-based twist on the traditional confection features a luscious base of aquafaba, whipped to perfection for a light, airy texture, paired with the natural sweetness of agave and maple syrups. Toasted golden almonds bring a satisfying crunch to every bite, while a hint of vanilla adds warmth and depth. This recipe is ideal for vegans or anyone seeking a dairy-free alternative to this classic candy. With easy-to-follow steps, it’s the perfect choice for creating a crowd-pleasing treat that’s as elegant as it is delicious. Treat yourself to this irresistible almond nougat and savor guilt-free indulgence!
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Recipe Information
Ingredients
- 200 grams blanched almonds
- 300 grams sugar
- 150 grams agave syrup
- 50 grams maple syrup
- 80 milliliters water
- 100 ml aquafaba (liquid from a can of chickpeas)
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Instructions
Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
Spread the blanched almonds evenly on the baking sheet and toast them in the oven for about 10 minutes, stirring once halfway through, until golden brown and aromatic. Set aside to cool.
In a medium saucepan, combine sugar, agave syrup, maple syrup, and water. Heat the mixture over medium heat, stirring until the sugar dissolves.
Attach a candy thermometer to the saucepan and bring the mixture to a boil. Continue to cook until it reaches 145°C (293°F) without stirring.
While the syrup is cooking, whip the aquafaba in a clean, grease-free bowl with an electric mixer on high speed until soft peaks form.
Gradually add powdered sugar to the aquafaba, continuing to whip until stiff peaks form and the mixture is glossy.
Once the sugar syrup reaches the desired temperature, remove it from the heat and, with the mixer running on low speed, carefully drizzle the hot syrup into the aquafaba in a thin, steady stream.
Add the vanilla extract and a pinch of salt, then increase the mixer speed to medium-high and continue beating until the mixture is thick and begins to cool slightly.
Fold the toasted almonds into the nougat mixture gently, ensuring they are evenly distributed.
Line a baking tray with a fresh piece of parchment paper and spread the nougat mixture evenly into the tray.
Let the nougat set at room temperature for at least 3 hours or until firm.
Once set, remove the nougat from the tray using the parchment paper and transfer it to a cutting board. Use a sharp knife to cut the nougat into pieces of your desired size.
Store the nougat pieces in an airtight container at room temperature, separating layers with parchment paper to prevent sticking.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 553.9 g | 201% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 509.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1468 mg | 31% | |
*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.
