Sugar-Free Classic Almond Nougat
Indulge in the timeless delight of **Sugar-Free Classic Almond Nougat**, a guilt-free twist on the beloved confection. This recipe masterfully combines toasted raw almonds with a luscious, chewy base made from erythritol and a honey substitute, delivering all the sweetness you crave without added sugar. The use of whipped egg whites creates a light, airy texture, while a hint of vanilla adds a touch of comforting warmth. Perfectly balanced with a sprinkling of salt, this easy-to-follow recipe is crafted with simple, wholesome ingredients and requires just 20 minutes of preparation. Whether you’re serving it as a wholesome holiday treat or a mid-afternoon pick-me-up, this sugar-free nougat is sure to satisfy your sweet tooth in the most delightful way.
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Recipe Information
Ingredients
- 150 grams Raw almonds
- 180 grams Erythritol
- 60 grams Honey substitute
- 60 ml Water
- 1 large Egg white
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Spread the almonds evenly on a baking sheet and toast them in the oven for around 10 minutes, stirring halfway through, until they are golden and fragrant. Set aside to cool.
In a medium saucepan, combine the erythritol, honey substitute, and water. Attach a candy thermometer to the side of the saucepan.
Heat the mixture over medium-high heat. Stir occasionally until the erythritol is dissolved and the mixture reaches 143°C (290°F).
While the mixture is heating, whip the egg white and salt in a large, heatproof bowl using an electric mixer until soft peaks form.
Once the syrup reaches 143°C (290°F), carefully pour it into the whipped egg whites in a thin stream while continuously beating the mixture on medium speed.
Continue beating until the mixture becomes thick and glossy. This should take about 8-10 minutes.
Add the vanilla extract and mix until well combined.
Using a spatula, fold in the toasted almonds until evenly distributed.
Quickly transfer the nougat mixture into a square baking dish lined with parchment paper. Smooth the top using a spatula.
Let it cool at room temperature for at least 2 hours before cutting it into pieces.
Remove the nougat from the pan by lifting the parchment. Cut the nougat into small squares or rectangles using a sharp knife.
Store nougat pieces in an airtight container at room temperature, layered with parchment paper to prevent sticking.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 55.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1162 mg | 25% | |
*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.
