Home nougat

Delicious nutty treat for a sweet tooth. There are many nougat recipes: Oriental nougat, Italian nougat (torrone), nougat was cooked in Ancient Rome (koshalva), Nougat-ice cream, white, brown, Turkish, Spanish nougat. Recipes describe nougat, which may differ in color, consistency and taste, but they are united by the composition. Any nougat recipe necessarily includes sugar, honey and nuts. To add additional aromatic and flavor shades to the delicacy, it is permissible to add vanilla, cinnamon, cardamom, dried fruits (any) and candied fruits during the manufacture. Quite a useful product for people leading an active lifestyle and, as well, nougat has a beneficial effect on brain activity, since it contains nuts, honey and dried fruits, it is not necessary to explain the nutritional value of these products. So it's worth pampering schoolchildren and students with homemade nougat - they need it. You can write a lot about this sweetness, but it's better to try it.

Tatiana Maslova

Recipe author

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Composition / ingredients

Servings:

Chicken eggs

Honey

100

Sugar

400

Water

Raisins

200

Peanuts (you can use any nuts or mixture)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 13 % 10 g

Carbohydrates 77 % 58 g

350 kcal

GI: 3 / 21 / 76

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Nougat cooking products. Nuts of any kind must be present, you can take a mixture of several types of nuts.
Step 2:
Wash and sort the raisins.
Step 3:
Peel and fry the nuts.
Step 4:
200 gr. sugar, honey mixed with water.
Step 5:
We cook a thick syrup until a drop is sampled. Cook on high heat for about 10 minutes.
Step 6:
A drop of hot syrup should not spread on a smooth surface.
Step 7:
Separate the whites from the yolks.
Step 8:
Beat the whites with the remaining sugar to a strong foam.
Step 9:
When the foam becomes stable, add the syrup in a thin trickle, without stopping whipping. The mass thickens and becomes dense. according to these criteria, we determine the readiness of the mass.
Step 10:
Mix the protein mass with nuts and raisins.
Step 11:
Transfer the nougat to a flat shape. Sprinkle the mold with flour to avoid sticking. You can use oiled parchment instead of flour. Dry the nougat in a warm room. I use an oven heated to 80 degrees for this purpose. 60 minutes will be enough.
Step 12:
Cut the finished nougat into pieces. Nougat does not harden completely, inside it should be soft and slightly viscous.