Nut-Free Classic Almond Nougat
Satisfy your sweet tooth with this delightfully indulgent Nut-Free Classic Almond Nougat recipe! Perfect for those with nut allergies, this twist on the traditional treat substitutes toasted sunflower seed kernels for almonds, delivering a nut-free yet satisfyingly crunchy experience. Made with honey, glucose syrup, and vanilla, the nougat achieves a perfectly chewy texture that's airy yet rich. Delicate wafer paper encases the glossy nougat mixture, making it easy to slice into visually stunning squares that are perfect for gifting or enjoying as an elegant dessert. With just 20 minutes of prep time and 40 minutes of cooking, this recipe offers a streamlined way to create confectionery magic in your own kitchen. Whether you’re hosting or treating yourself, this nut-free nougat recipe is sure to be a crowd-pleaser! Keywords: nut-free nougat, almond nougat alternative, sunflower seed nougat, homemade nougat recipe.
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Recipe Information
Ingredients
- 200 grams Sunflower seed kernels
- 300 grams Granulated sugar
- 150 grams Glucose syrup
- 150 grams Honey
- 75 milliliters Water
- 2 large Egg whites
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2 sheets Edible wafer paper sheets
Instructions
Line a 9x9 inch baking pan with one sheet of edible wafer paper, trimming to fit if necessary.
In a dry skillet over medium heat, lightly toast the sunflower seed kernels until they are golden brown and fragrant. Set aside to cool.
In a heavy-bottomed saucepan, combine granulated sugar, glucose syrup, honey, and water. Stir gently over medium heat until the sugar dissolves, then stop stirring.
Using a candy thermometer, bring the mixture to a boil and continue cooking until it reaches 150°C (300°F).
While the sugar mixture is cooking, whisk egg whites and a pinch of salt in a stand mixer on high speed until stiff peaks form.
Once the sugar mixture reaches temperature, carefully and slowly pour it into the beaten egg whites, while the mixer is running on low, in a thin, steady stream.
Increase the mixer speed to high and continue whisking until the mixture thickens and becomes glossy, about 5-7 minutes. Add the vanilla extract and almond extract.
Fold the toasted sunflower seeds into the nougat mixture using a spatula.
Quickly spread the nougat evenly over the wafer sheet in the prepared pan. Place the second wafer sheet on top, pressing gently to adhere.
Allow the nougat to cool completely at room temperature for about 2 hours before cutting into small squares or rectangles to serve.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 602.3 g | 219% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 502.5 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1270 mg | 27% | |
*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.
