Nougat

Appears in

Published 2013

About

It’s fun to make nougat. Depending on the humidity in the air, it will need to dry for a shorter or longer period than I have indicated, so keep that in mind. You can also use other nuts like pistachios or hazelnuts, even pine nuts, or stir in some cocoa powder—you’ll be surprised what you’ll come up with yourself.

Boil 1¾ cups plus 2 tbsp (375 g) sugar, 1 cup (250 ml) golden syrup or honey, ½ cup (125 ml) water, and a pinch of salt until the sugar is dissolved. Boil without stirring for about 15 minutes, until the syrup reaches 240°F (116°C) (the soft ball stage, it’s called).
Use an electric mixer to beat an egg white until firm peaks form, then, beating constantly, pour in the hot syrup in a steady stream; the mixture will thicken and expand. Stir in ⅔ cup (50 g) candied cherries (chopped, if you wish), 2 cups (250 g) toasted almonds, and 1 tsp vanilla extract.
Pour the nougat into a greased rimmed baking sheet. Let cool briefly, then knead the nougat and shape it into a nice thick rectangle.
Let it dry for at least 24 hours, then cut it into slices. Store in an airtight container between layers of parchment paper.