Low Sodium Classic Almond Nougat
Delight in the delicate sweetness and chewy texture of our Low Sodium Classic Almond Nougat—a timeless treat with a heart-healthy twist. Featuring the rich crunch of roasted blanched almonds and the bright honey-vanilla aroma, this nougat is expertly crafted with a lusciously smooth blend of whipped egg whites and a light sugar syrup. A pinch of optional salt substitute enhances the flavor without adding unnecessary sodium, making it a guilt-free indulgence. With careful layering and cooling, this confection transforms into a beautifully firm yet tender dessert, perfect for sharing or savoring solo. Whether you're a candy-making pro or a curious beginner, this recipe is simple to follow and yields up to 24 satisfyingly sweet bites. It's a holiday favorite or an everyday luxury you'll love making!
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Recipe Information
Ingredients
- 200 grams Whole blanched almonds
- 400 grams Granulated sugar
- 150 grams Light corn syrup
- 50 grams Honey
- 3 large Egg whites
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt substitute (optional)
- 120 ml Water
- 10 grams Unflavored gelatin
- 50 grams Confectioners' sugar
- 20 grams Cornstarch
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Very lightly dust the surface with the cornstarch and confectioners' sugar mixture to prevent sticking.
Preheat your oven to 350°F (175°C). Place the blanched almonds on a baking sheet and roast for about 10 minutes until they are golden and fragrant. Set aside to cool.
In a small saucepan, combine the granulated sugar, light corn syrup, honey, and water. Stir over medium heat until the sugar dissolves completely.
Increase the heat to high, attach a candy thermometer to the side of the pan, and boil the mixture without stirring until it reaches 252°F (122°C).
While the sugar mixture is heating, place the egg whites in a stand mixer bowl. Using the whisk attachment, beat the egg whites on medium speed until soft peaks form.
Once the sugar reaches the desired temperature, remove it from the heat. Slowly pour the hot syrup into the beaten egg whites while the mixer is on medium speed. Continue beating the mixture until it thickens and is glossy.
In a small bowl, quickly dissolve the gelatin in 2 tablespoons of warm water and add it into the nougat mixture, beating until well combined.
Add the vanilla extract and the optional salt substitute to the mixture, mixing through thoroughly.
Fold the roasted almonds gently into the nougat mixture using a silicone spatula.
Spread the nougat mixture evenly onto the prepared baking sheet, smoothing the top with the spatula.
Allow the nougat to cool completely at room temperature for at least 3 hours or until firm.
Once set, use a sharp knife to cut the nougat into pieces of your desired size.
Store the nougat in an airtight container, layered with parchment paper, to prevent sticking.
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 666.7 g | 242% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 610.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2562 mg | 55% | |
*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.
