Vegan Classic Almond Nougat
Indulge in the sweet, chewy perfection of Vegan Classic Almond Nougat—a plant-based twist on the traditional confection that doesn't compromise on flavor or texture. This recipe features toasted, golden almonds folded into a velvety base made with whipped aquafaba, the magical chickpea brine that mimics egg whites. A precisely cooked sugar syrup, infused with vanilla and a pinch of salt, gives the nougat its signature chewiness, while a dusting of powdered sugar ensures a delicate finish. With its elegant blend of nutty, sweet, and aromatic notes, this dairy-free, egg-free treat is perfect for gifting, serving at gatherings, or indulging as an anytime snack. Best of all, it’s fully vegan and proves that plant-based confectionery can be every bit as luscious as the classic version!
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Recipe Information
Ingredients
- 200 grams Almonds, whole
- 120 ml Aquafaba (chickpea brine)
- 300 grams Sugar
- 200 grams Light corn syrup
- 60 ml Water
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 50 grams Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Spread the almonds on the baking sheet and toast them in the oven for about 8-10 minutes, stirring occasionally, until golden brown and fragrant. Remove from oven and let cool completely.
In a clean bowl, pour the aquafaba and use an electric mixer to whip it on high speed until stiff peaks form, much like egg whites. This should take about 10 minutes.
In a heavy-bottom saucepan, combine sugar, light corn syrup, and water. Stir over medium heat until sugar dissolves.
Attach a candy thermometer to the side of the pan and allow the mixture to boil without stirring until it reaches 290°F (143°C). This process could take around 15-20 minutes.
Remove the sugar syrup from heat and immediately pour it in a thin stream into the whipped aquafaba while continuously mixing on a medium-high speed until everything is well combined.
Quickly add in vanilla extract and salt, continuing to mix until fully incorporated.
Gently stir in the toasted almonds using a spatula, ensuring they are evenly distributed.
Line an 8x8 inch (20x20 cm) square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Dust the bottom with half of the powdered sugar to prevent sticking.
Pour the nougat mixture into the prepared pan and spread it evenly. Dust the top with the remaining powdered sugar.
Let the nougat set at room temperature for at least 4 hours, or preferably overnight.
Once set, use the parchment overhang to lift the nougat from the pan. Cut into bite-sized pieces with a sharp knife.
Store the almond nougat in an airtight container, with each piece separated by parchment or wax paper, for up to one week.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 544.8 g | 198% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 505.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1485 mg | 32% | |
*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.
