Classic Vanilla Nougat
‘Torrone’ in Spain and Italy…’Gaz’ in Iran…’Mandolato’ in Greece…What are those? Well, those terms refer to NOUGAT. Sounds familiar now? 🙂
Nougat is well-loved all over the world. In fact, in the Spanish region, it is the most popular treat during Christmas time. So yeah this recipe is just in time since the holiday season is here.
This sweet candy comes in two types: brown and white. The former gets its color from either brown sugar or honey while the latter is from egg whites and some other ingredients like vanilla. It also comes with dried fruits and nuts, which make it more delightful. It’s the perfect dessert, really.
Is It Hard to Make?
Some people find it a little hard to make nougat. But let me tell you this, as long as you have the right ingredients and tools, it should not be that hard. And, of course, you need to learn how to get the sugar and honey mixtures to the right temperatures at the right time.
Before you even start making nougat, be sure to have all the ingredients right in front of you. They should be measured with accuracy as well.
This sweet and gorgeous candy might take a little while to make. But believe me, it’s worth it! It is nut-studded, not to mention the nice texture. This right here would be the perfect treat for everybody come Christmas time.
2 egg whites (room temperature)
1 cup honey
2 3/4 cups plus 2 tablespoons granulated sugar
1/3 cup water
1 teaspoon vanilla extract
1 vanilla bean (seeds scraped from inside)
2 tablespoons light corn syrup
2 cups of mixed seeds, dried fruits, or toasted nuts (any add-ins of your choice)
- Line a baking sheet with parchment paper.
- Whip the egg whites along with 2 tablespoons of sugar until stiff peaks form using a stand mixer.
- Bring the honey to 250 degrees Fahrenheit in a small saucepan over medium heat. Use a candy thermometer to measure the temperature.
- In a separate medium saucepan, combine 2 3/4 cups of sugar, corn syrup, and water. Bring the mixture to 350 degrees Fahrenheit.
- Swirl each mixture and brush any sugar from the sides of the pan. The honey should reach the right temperature first, followed by the sugar.
- Let the mixer run and slowly pour the honey (at the right temp – 250 F) down the side of the bowl to the egg whites. Once the sugar reaches 300 F, pour it into the bowl following the same step. Mix for about 5 more minutes or until the temperature goes down.
- Add the vanilla bean seeds and extract.
- Remove the bowl from the mixer and using your hands, fold in the add-ins (nuts, seeds, etc.
- Transfer the final mixture to the prepared baking sheet and cover it with another parchment paper. Let it cool completely.
- Cut the nougat into any shape that you desire. Wrap each piece in parchment paper.
When cutting the nougat, be sure to use a clean knife so that you will also have clean cuts.
If you are serving the nougat right away, there is no need to wrap each piece. If you intend to store it, do so using an air-tight container.
You can incorporate any add-ins that your heart desires into this Classic Vanilla Nougat recipe.