Hey food lovers!
Here’s a recipe that was sorely missing from the blog during this festive season.
So here it is at last: the famous nougat!
Christmas traditions
As a true Alsatian, the holidays are obviously all about baking loads of bredeles! I’ve already shared many on the blog, and you can also find 25 varieties in my digital book “Les Gourmandises de Noël,” which you can buy and download here.
A little gift that always brings joy
That said, Christmas just wouldn’t be Christmas without delicious nougat, which makes a wonderful gift for guests—or for teachers if you’ve still got little ones in preschool or elementary school.
The origin of nougat: a sweet bite of history
Nougat, whether soft or crunchy, made with honey, sugar, and nuts, has a history as rich as it is delicious. Though today it’s associated with France, Italy, or Spain, its roots go much further back to the Middle East.
The earliest known version of nougat appeared around the 10th century in the Baghdad region, known as natif. This sweet blend of honey, nuts, and egg whites gradually spread throughout the Mediterranean thanks to trade and cultural exchanges.
In Spain, turrón became popular, especially in Alicante, by the 15th century. Italy celebrates its version, torrone, particularly in Cremona, where an entire festival is still dedicated to it each year. These regional variations all share the same foundation: almonds, honey, and age-old know-how.
In France, specifically in Montélimar, nougat reached one of its most refined forms. Nougat de Montélimar, made with almonds, pistachios, and lavender honey, has even earned a geographic indication to certify its quality and authenticity.
From ancient Persia to modern sweet shops, nougat represents a culinary legacy passed down and reinvented over centuries. It embodies sweetness, tradition… and a touch of sugary magic.
My tips
Before starting this recipe, be sure to read through it completely. Prepare all your ingredients and tools in advance. There’s nothing overly complicated, but you’ll need to pay attention to a few key points:
- First, you’ll need a candy thermometer. Don’t worry—it’s easy to find in supermarkets or here and not expensive.
- Temperature is crucial to get firm, stable nougat. Your glucose syrup must reach at least 150°C. The closer to 155°C, the firmer your nougat will be. It takes a bit of time, so don’t be afraid to turn the heat up high.
- Once you start whipping the egg whites and pouring in the honey, keep your mixer running while you add the sugar/glucose syrup.
- Glucose is essential. You’ll find it in the baking aisle of your supermarket. It gives nougat its perfect texture.
Dried fruits
As for the nuts, you can use whatever you like. I went with almonds, pistachios, and hazelnuts.
With that, you’re all set to nail it like a pro!
Essential tools:
A thermometer (yes, I’m repeating myself),
Two multi-layered saucepans (ideally) for even heat distribution,
A stand mixer with a whisk attachment,
An adjustable rectangular mold,
An offset spatula,
And a large knife.
Why does my nougat turn soft or “sticky”?
It’s a common issue! Here are some possible causes for nougat becoming sticky or runny after a few hours or days:
- Too much moisture in the mixture, often due to undercooked syrup (too low a temperature)
- Adding nuts that aren’t well roasted or are still moist
- Storing in a humid environment, without an airtight container
These are all important to keep in mind if you want nougat that holds up well over time!
I think we’re ready to get started!
The recipe, Chef!
The Nougat
( Vote !)
Loading...Ingredients
- 280 g of honey
- 100 g of glucose
- 330 g of dried fruits
- 280 g of sugar
- 65 g of egg whites
- 120 g of water
- 2 sheets of wafer paper
Instructions
Preheat your oven to 150 degrees Celsius.
Spread your dried fruits on a baking tray lined with parchment paper or on a baking mat.
Bake for 15 minutes.
Once done, let cool.
Pour the water, sugar, and glucose into one saucepan.
Pour the honey into another saucepan.
Place your egg whites in the bowl of your mixer.
Prepare your mold by placing it on a tray, greasing the edges, and laying a sheet of wafer paper at the bottom.
Heat the saucepan with the honey over medium heat, the other over high heat.
Start whipping your egg whites.
When the honey reaches 120 degrees Celsius, slowly drizzle it over the egg whites while continuing to whisk.
When the sugar and glucose syrup reaches at least 150 degrees (temperature is crucial), pour it over the egg whites while continuing to whisk.
Whisk for another 1 or 2 minutes until you get a beautiful meringue.
Add the dried fruits, mix until they are evenly distributed in the mixture.
Immediately pour into your mold, smooth the surface with a spatula (preferably angled), and place the second sheet of wafer paper on top.
Press down firmly to avoid any air bubbles and smooth the surface again.
Let sit at room temperature for 24 hours before cutting your nougat.
Run a knife along the mold, then cut your nougats. Dip the blade in hot water between each cut.
Notes
Pour laver votre casserole dans laquelle vous avez fait le sirop sucre et glucose, remplissez la casserole d'eau et laisser tremper. Le sirop durcit va se dissoudre. 😉
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