Step 1: Prepare Your Pan
- Line a pan: Line an 8×8-inch pan with parchment paper or foil, leaving some overhang on the sides for easy removal. Lightly grease the lining with cooking spray or butter.
Step 2: Cook the Sugar Syrup
- Combine sugar and water: In a heavy-bottomed saucepan, combine the sugar, corn syrup, honey, and water. Stir until all the sugar is moistened.
- Heat: Place the pan over medium heat and bring the mixture to a boil, without stirring. Attach a candy thermometer to the side of the pan and cook until the mixture reaches 240°F (soft-ball stage).
- Remove from heat: Once it hits the right temperature, remove the syrup from the heat and let it cool slightly while you prepare the egg whites.
Step 3: Whip the Egg Whites
- Beat egg whites: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites and salt on medium speed until soft peaks form.
- Add syrup: With the mixer on low, slowly and carefully drizzle the hot sugar syrup into the egg whites. Once all the syrup is added, increase the speed to high and continue to beat the mixture until it thickens and becomes glossy. This can take 8-10 minutes.
- Add vanilla: Mix in the vanilla extract.
Step 4: Fold in Nuts and Fruit
- Add the mix-ins: Gently fold in the roasted nuts and dried fruits (if using) with a spatula, making sure they are evenly distributed.
Step 5: Set the Nougat
- Spread in pan: Pour the nougat mixture into your prepared pan, spreading it out into an even layer with a spatula. Work quickly, as nougat sets fast!
- Chill: Place the pan in the refrigerator and allow the nougat to firm up for at least 2 hours.
Step 6: Optional – Chocolate Coating
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate and vegetable oil in 30-second intervals, stirring in between, until smooth and fully melted.
- Cut nougat into bars: Once the nougat has set, lift it out of the pan using the parchment paper overhang. Cut it into desired bar shapes and sizes.
- Dip in chocolate: Dip each bar into the melted chocolate, coating it completely. Use a fork to lift the bar out, letting excess chocolate drip off, and place it on a wire rack or parchment paper to set.
- Chill: Refrigerate the chocolate-covered bars until the chocolate is fully set, about 30 minutes.
Tips for Perfect Nougat Bars:
- Use a Candy Thermometer: It’s crucial to reach the right temperature when making the sugar syrup. Too low, and your nougat will be too soft; too high, and it’ll be brittle.
- Work Quickly: Nougat sets fast, so make sure your nuts and fruit are ready to fold in as soon as the egg white mixture is done.
- Chocolate Options: You can also use milk or dark chocolate for coating, or even drizzle white chocolate over the bars for a fancy touch.
- Storage: Store the nougat bars in an airtight container at room temperature for up to 2 weeks. If you live in a warmer climate, refrigerating them can help preserve the texture.
Why You’ll Love This Recipe:
These Nougat Bars are chewy, nutty, and perfectly sweet without being too sugary. The creamy nougat base contrasts wonderfully with the crunch of the roasted nuts and the tartness of dried fruits. The optional chocolate coating adds a luscious, rich layer that makes each bite decadent. They’re ideal for holiday treats, special occasions, or when you simply crave something sweet and satisfying. Plus, they’re much easier to make than you might think!
Enjoy making these nougat bars at home and savor every bite of their chewy, sweet goodness!