Ingredients
- 2 1/2 cups powdered sugar
- 1/2 cup honey
- 3 tablespoons corn syrup
- 2 egg whites, room temperature
- 1/4 cup blanched almonds, chopped
- 1/4 cup pistachios, chopped
- 1/4 cup vegetable oil, for oiling work surface
Directions
In a medium saucepan over medium-low heat, slowly dissolve the sugar with the honey and corn syrup. Cook for 5 to 10 minutes over low heat until the temperature reaches 275 degrees F. Beat the egg whites to soft peaks. Slowly add the sugar-honey syrup to the beaten egg whites. Let cool for 30 seconds. Add nuts and stir. Spread the vegetable oil over a level, clean work surface (marble is ideal, but clean baking sheets works well). Pour the honey nut mixture onto the oiled surface, using a spatula to smooth it out evenly. Using a sharp knife, cut the nougat into pieces. Allow to cool completely. This will take several hours. Once the nougat is ready, it should be wrapped in waxed paper and kept in an airtight container to keep from getting hard. The nougat can be kept like this for up to 1 month.
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By Elkin
on December 18, 2011
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made for christmas party, was a huge success.
By boing9
on June 25, 2011
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I've read the posts here and see some have had a bad experience. I use this exact recipe and have great luck and it's wonderful. If you make this candy, like most nougat recipes, you should never make this in high humidity or on a rainy day. Just one more thing.. please have patience to do each step because the temperature really is important. I have listened to and watched Mario alot and on a regular basis and I don't believe he'd post a recipe that he himself has tested and found not to be a success. Blessings to all. DeLeo of Washington State
By kadiope_9228405
Boston, MA
on December 19, 2007
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I tried this because I liked the idea of using honey instead of corn syrup but like everyone else mine turned out WAY too soft.
Here's a recipe I've used and then modified over after making it a couple of times: http://www.cooksrecipes.com/candy/almond-nougat-recipe.html
Notes to self:
Only use silpat or buttered aluminum NOT wax paper. Wax paper becomes the same color as the candy and only sticks to the candy. If some sort of wrapping does sticks, pop the candy in a hot oven for a minute and the paper will slide off.
add 1/2 cup extra almonds and cherries
do not mix cherries in because then the nougat becomes pink
Read all 6 reviews