Almond and pistachio nougat recipe, easy to make, a delicious homemade candy!
I have wanted to make nougat for some time already and I have tried a few recipes that didn’t work well before I came up with this recipe that is the sum of my experiences.
As is the case for most of my candy recipes on the site, nougat is very easy to make, you just need to be swift.
When making candies, you need to have all your ingredients measured and ready to use, you do not want to run around looking for this or that. Watch your pans at all time, don’t go doing something else or answer the phone. It is very important to measure all your ingredients with a scale.
You will need a candy thermometer as it is mandatory that the honey be heated precisely to 259°F (126°C) and the sugar syrup to 295°F (146°C), . Candy thermometers are easily found online, they are not expensive and last for long.
Also, you need to find rice or waffle paper (it is edible), obviously this is not the same kind of rice paper that is used for spring rolls, I found mine online too but if you cannot find it, just use parchment paper
About the nuts, I used a mix of almonds and pistachios which is quite common for nougat, but you can use any nuts you like and even raisins. We are going to keep our nuts in our oven heated at 300°F (150°C) simply because it is easier to incorporate hot nuts into the nougat batter.
Caution: Store your nougat in your fridge at all times, if you're going to offer it keep it chilled until the last minute as it may become sticky at room temperature.
1 1/2 cups (360 g.) sugar
1/2 cup (120 ml) water
1 cup + 1 tbsp (260 g.) honey, acacia or wild flowers
2 egg whites (60 g.)
2 tbsp. (30 g.) sugar
400 g. peeled almonds
100 g. Peeled pistachios
2 sheets rice/waffle paper
1 baking/casserole pan about 12x10x3 inches (31cmx26cmx7)
Preheat your oven at 300°F (150°C), line a baking sheet with parchment paper, arrange the nuts in a flat layer and bake for about 10 to 15 minutes. Line the baking/casserole pan with 1 rice/waffle sheet
Meanwhile, into a small saucepan on medium/high heat, add the sugar and water and cook until the syrup reaches 295°F (146°C), do not ever stir the syrup. The syrup will cook around 10 minutes longer than the honey
Into another saucepan on medium high heat, add the honey and cook until it reaches 259°F (126°C)
Once the honey and sugar syrup are getting close to the desired temperature, into your stand mixer fitted with the whisk attachment, or with a hand mixer, start whisking the egg whites on medium high until foamy, add the sugar and continue to whisk not quite to stiff peaks. If your sugar syrup and honey are not yet ready, reduce the speed and continue beating
Continue whisking on medium high while slowly pouring all the hot honey in a thin stream, then very slowly pour the sugar syrup. Whisk until the mixture gets very thick, white and shiny. Then add all the nuts and whisk until they are all coated
Immediately pour the batter into your baking pan, do not pour into a massive blob, try to distribute as much as you can, also do not try to scrape all the batter, it is useless. With a wooden or offset spatula, flatten the batter as much as you can and push it toward all sides. Lay the second rice sheet on top, and with the bottom of a large glass, delicately even the surface, be careful as the rice sheet tears easily
Let set into your fridge overnight. On the following day, run a knife around all sides of your baking pan and turn it over a cutting board. Have ready a jug of boiled water, dip the blade of a large knife into the hot water prior to cut each slice of nougat, hold your knife obliquely and run only the tip of the blade through the nougat, clean your knife between each slice.
Store in your fridge for several days, this nougat will quickly become very soft at room temperature
To clean up your pans, boil some water, pour it into your pans and wait about 5 minutes, the caramel will completely melt and you will be able to effortlessly clean them
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