Indulge in the sweet and chewy delight of homemade nougat, packed with a medley of nuts and dried fruits. This recipe combines honey, sugar, and egg whites to create a perfect base, while almonds, pistachios, and a variety of dried fruits add texture and flavor. Ideal for gifting or enjoying as a treat, this nougat recipe is both simple and satisfying, allowing you to customize it with your favorite mix-ins.
Ingredients:
- For the Nougat:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup honey
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- For the Mix-Ins:
- 1 cup roasted unsalted nuts (e.g., almonds, pistachios, walnuts)
- 1 cup dried fruits (e.g., cranberries, apricots, cherries, or figs), chopped
- 1/4 cup chopped candied citrus peel (optional)
- For Greasing and Topping:
- Non-stick cooking spray or vegetable oil
- Powdered sugar for dusting
Instructions:
- Prepare the Pan:
- Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with non-stick spray or oil.
- Cook the Syrup:
- In a medium saucepan over medium heat, combine the granulated sugar, corn syrup, and honey. Stir until the sugar dissolves. Bring the mixture to a boil without stirring, and cook until it reaches a temperature of 250°F (hard-ball stage) on a candy thermometer.
- Whip the Egg Whites:
- While the syrup is cooking, place the egg whites and salt in a mixing bowl. Using an electric mixer, beat the egg whites until stiff peaks form.
- Combine Mixtures:
- Once the syrup reaches the right temperature, carefully pour it in a thin stream into the whipped egg whites while mixing on low speed. Gradually increase the speed to medium-high and beat until the mixture becomes thick and glossy, about 8-10 minutes.
- Add Extracts and Mix-Ins:
- Gently fold in the vanilla extract, almond extract (if using), nuts, dried fruits, and candied peel (if using) until evenly distributed.
- Transfer and Set:
- Pour the nougat mixture into the prepared pan, spreading it evenly with a spatula. Press down gently to compact it. Allow the nougat to cool at room temperature for at least 4 hours or until firm.
- Cut and Serve:
- Once set, use the parchment overhang to lift the nougat out of the pan. Dust a cutting board with powdered sugar, place the nougat on it, and cut it into squares or rectangles. Dust the cut pieces with more powdered sugar to prevent sticking.
- Store:
- Store the nougat in an airtight container at room temperature, separating layers with parchment paper. Enjoy your delicious homemade nougat!