Low Fat Classic Almond Nougat
Indulge in the light and luxurious flavors of this **Low Fat Classic Almond Nougat**, a guilt-free twist on the traditional sweet treat. Packed with toasted almonds for a satisfying crunch, this nougat achieves its soft, chewy texture by delicately whipping egg whites into a glossy cloud before folding in honey and vanilla for natural sweetness. A touch of arrowroot powder ensures a perfectly smooth consistency, while the minimal use of fat keeps this dessert on the lighter side without sacrificing its rich flavor. Perfect for entertaining or gifting, this homemade nougat comes together in just under an hour and pairs beautifully with a cup of coffee or tea. Impress your guests with this low-fat confection that's as delightful to eat as it is to make!
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Recipe Information
Ingredients
- 180 grams Almonds
- 150 grams Honey
- 100 grams Granulated Sugar
- 3 large Egg Whites
- 1 teaspoon Vanilla Extract
- 1 teaspoon Arrowroot Powder
- 1 pinch Salt
Instructions
Preheat your oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and toast them in the oven for about 10 minutes, stirring halfway through, until lightly golden and fragrant. Set aside to cool.
In a medium saucepan, combine the honey and granulated sugar over medium heat. Stir until the sugar dissolves completely, then increase the heat to medium-high and bring the mixture to a boil.
Continue boiling without stirring until the syrup reaches 250°F (120°C) on a candy thermometer. Remove from heat immediately.
While the syrup is boiling, start beating the egg whites in a clean, dry bowl of a stand mixer at medium speed. Add a pinch of salt to stabilize the egg whites.
Once the syrup is ready, increase the mixer speed to high and slowly pour the hot syrup into the whipped egg whites in a thin, steady stream. Continue beating the mixture on high speed until thick and glossy, about 5-7 minutes.
Add the vanilla extract to the egg white mixture, beating for an additional minute until fully incorporated.
Gently fold the cooled almonds and arrowroot powder into the mixture until evenly combined.
Line a square baking pan (8x8 inches) with parchment paper. Lightly grease the paper with cooking spray or a small amount of oil.
Pour the nougat mixture into the prepared pan, using a spatula to spread it evenly to the edges and smooth the top.
Let the nougat set at room temperature for at least 2 hours, or until firm enough to cut.
Once set, remove the nougat from the pan using the parchment paper. Place it on a cutting board and cut into small pieces or bars with a sharp knife.
Store the nougat in an airtight container at room temperature. It should remain fresh for up to 2 weeks.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 230.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 249 mg | 5% | |
*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.
