Low Sodium Chocolate Nougat
Indulge in the rich, chewy delight of **Low Sodium Chocolate Nougat**, a healthier twist on the classic sweet treat. Crafted with simple, natural ingredients like honey, egg whites, and unsalted roasted nuts, this recipe is perfect for those seeking a lower-sodium option without sacrificing flavor. The combination of unsweetened cocoa powder and melted dark chocolate creates a luscious chocolate base, while toasted almonds and pistachios add a satisfying crunch. Made entirely without salt or artificial additives, this nougat is whipped to perfection, resulting in a soft yet firm texture that melts in your mouth. Whether served as a memorable dessert or a gourmet edible gift, these bite-sized chocolate confections are destined to impress. With just 30 minutes of prep and no need for store-bought candy, this homemade candy is a must-try for chocolate lovers.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 0.25 cup honey
- 2 large egg whites
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened cocoa powder
- 4 ounces dark chocolate chips
- 0.5 cup unsalted almonds, toasted and chopped
- 0.5 cup unsalted pistachios, toasted and chopped
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides to lift the nougat out easily. Set aside.
In a medium saucepan, combine the granulated sugar, light corn syrup, and honey. Heat over medium-high heat, stirring frequently, until the mixture comes to a gentle boil and the sugar is dissolved.
Continue cooking without stirring until the mixture reaches 250°F (121°C) on a candy thermometer.
While the sugar mixture is cooking, place the egg whites in a clean, dry bowl of an electric mixer fitted with a whisk attachment.
Beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.
Once the sugar mixture reaches the desired temperature, carefully pour it in a slow, steady stream into the whipped egg whites while the mixer is on low speed.
Increase the mixer speed to high and continue to beat until the mixture becomes thick, glossy, and holds stiff peaks, about 8-10 minutes.
Reduce the speed to medium and add in the vanilla extract and unsweetened cocoa powder, beating until fully incorporated.
Melt the dark chocolate chips over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Fold the melted chocolate gently into the nougat mixture using a spatula.
Finally, fold in the toasted almonds and pistachios until evenly distributed throughout the nougat.
Quickly transfer the nougat mixture into the prepared baking pan, smoothing the top with an offset spatula.
Allow the nougat to set at room temperature for at least 4 hours, or until firm.
Once set, lift the nougat out of the pan using the parchment overhang and cut into 16 pieces.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 465.4 g | 169% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 391.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2637 mg | 56% | |
*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.
