The first step in making your almond nougat is ensuring that all ingredients and tools are ready for use. Nougat requires precision and patience, so setting up will help you stay organized.
- Blanch the almonds: If you’re using raw almonds, blanch them by placing them in boiling water for about 1 minute. Afterward, remove the skins by gently squeezing the almonds. Dry them thoroughly using a paper towel and set them aside. If you’re using pre-blanched almonds, simply chop them coarsely.
- Prepare your pan: Line your baking pan with parchment paper, leaving a bit of an overhang on the sides for easy removal later. This will prevent the nougat from sticking to the pan, and you’ll be able to easily lift it out once it’s set.
- Dusting mixture: In a small bowl, mix the powdered sugar and cornstarch. Lightly dust your lined pan and a work surface to prevent the nougat from sticking when you shape it later.
Step 2: Make the Sugar Syrup
The sugar syrup is a critical part of the nougat-making process. Getting it right ensures the texture is perfect: chewy but not too sticky.
- Combine honey, sugar, and corn syrup: In a heavy saucepan, combine the honey, sugar, and corn syrup. Stir the mixture over medium heat until the sugar dissolves completely. This will help avoid any graininess in your final nougat.
- Heat the mixture: Attach your candy thermometer to the side of the saucepan and allow the mixture to come to a boil. Keep stirring gently to ensure even heating. You’re looking for the temperature to reach 250°F (121°C), which is the hard-ball stage of candy making. This is the stage where the syrup will start to thicken and become firm when dropped into cold water.
- Monitor carefully: Once the syrup reaches 250°F, remove it from the heat immediately. You’ll need to act quickly, so have the next step prepared.
Step 3: Whisk the Egg Whites
While your sugar syrup is heating, it’s time to start whipping the egg whites. This step creates the fluffy texture that is essential to nougat.
- Whip the egg whites: In a separate, clean bowl, whisk the egg white with a pinch of salt until stiff peaks form. You can use a hand mixer or stand mixer for this. The egg whites should hold their shape and have a glossy texture when done.
- Flavoring: Add the vanilla extract and almond extract (if using) to the egg whites, and whisk for a few seconds to incorporate.
Step 4: Combine the Syrup and Egg Whites
With the sugar syrup ready and the egg whites perfectly whipped, it’s time to combine them to form the nougat base.
- Pour the syrup into the egg whites: Gently pour the hot syrup into the whipped egg whites in a slow, steady stream. Do this while continuously whisking at medium speed. Be careful, as the syrup is extremely hot, and the egg whites will fluff up quickly.
- Continue mixing: Once all the syrup is added, continue whisking for another 5-7 minutes, until the mixture becomes thick, smooth, and glossy. The nougat will begin to firm up at this point.
Step 5: Incorporate the Almonds
Now it’s time to add the almonds to your nougat mixture, which will give it that crunchy, nutty texture.
- Add the almonds: Gently fold in the blanched and chopped almonds using a spatula or wooden spoon. Make sure the nuts are evenly distributed throughout the nougat mixture.
- Don’t overmix: Be careful not to overmix, as this can affect the texture of the nougat. You want the almonds to be evenly mixed, but the nougat should still be airy and light.
Step 6: Set the Nougat
Once your nougat mixture is ready and the almonds are incorporated, it’s time to transfer the mixture to the prepared pan.
- Transfer to the pan: Pour the nougat mixture into your prepared baking pan. Use a silicone spatula to smooth the top and spread it evenly.
- Press down gently: If the nougat is too sticky, use the back of a spoon or your fingers (dusted with powdered sugar) to press it into an even layer. Be gentle, as you don’t want to deflate the nougat.
- Let it set: Allow the nougat to set at room temperature for at least 4-6 hours or, ideally, overnight. This allows it to firm up and develop its chewy texture. The longer you let it set, the firmer and chewier the nougat will be.
Step 7: Slice and Enjoy
After your nougat has set, it’s time to cut it into perfect pieces and enjoy!
- Remove from the pan: Once the nougat is fully set, use the parchment paper to lift it out of the pan.
- Slice into pieces: Using a sharp knife, cut the nougat into small squares or rectangular pieces, depending on your preference. Dust the cut edges with a little more powdered sugar to prevent sticking.
- Store: Store your homemade almond nougat in an airtight container at room temperature for up to two weeks. To keep it fresh, you can layer pieces of nougat with wax paper.
Tips for the Perfect Almond Nougat
- Use a candy thermometer: This is essential for achieving the right texture. Without it, it’s difficult to know when the sugar syrup has reached the correct stage.
- Don’t rush the cooling process: Letting the nougat set properly is key to achieving that perfect chewy consistency.
- Experiment with other nuts: You can substitute the almonds for hazelnuts, pistachios, or cashews if you want to try different flavors.
- Add a little sea salt: A small sprinkle of flaky sea salt on top of the nougat just before serving can enhance the sweetness and create a lovely contrast.
Conclusion
Making homemade almond nougat may seem like a complex task, but with careful attention to each stage, you’ll create a delicious treat that’s worth every bit of effort. The nutty almond flavor, coupled with the light, chewy texture, is a sweet reward for your patience. Whether you’re making it for a holiday treat, gifting it to friends and family, or simply enjoying it yourself, this homemade almond nougat will leave a lasting impression. Enjoy the process, and most importantly, savor each bite of this delightful candy!