Nougat is a type of confectionary made out of sugar, honey, egg whites and nuts usually served shaped as a bar or a cube. There are three types of this confectionary where it differs a lot in colour, the most common one is the white nougat, the second is a brown nougat which does not use egg whites making it firm and crunchy and the third one which is called Viennese or German nougat where it contains chocolates.
It’s hard to tell where the Nougat really originated as the French, Italians and Spanish have their own versions but their creations we never recorded. All we know is that it definitely originated in Southern Europe and it is commonly associated during the Christmas season. It might look intimidating to make because we are talking about extra hot sugar blended into something delicate like egg whites but trust me it’s not as hard as it looks.
- 2 egg whites
- 2 cups sugar
- 1 cup corn syrup
- ½ cup honey
- ¼ cup water
- ½ tsp salt
- 1 tsp vanilla essence
- 1 cup almonds, shelled and toasted
- 1 cup pistachios, shelled and toasted
- Combine together sugar, corn syrup, honey, salt and water in a large saucepan and cook over low heat until sugar is dissolved.
- Once sugar dissolves let it boil then turn the heat off.
- Beat egg whites until it forms stiff peaks, set aside.
- Slowly add roughly ¾ cup of the just boiled hot syrup into the egg whites while constantly beating for around 5 minutes or until it holds its shape.
- Continue to cook remaining syrup over high heat until it turns into a rich caramel colour.
- Pour this mixture with the beaten egg white mixture together with the nuts and vanilla, continue to beat until very thick.
- Spoon mixture into a wax paper lined baking pan and spread it evenly, let it cool then cut into cubes.