ITALIAN NOUGAT CANDY RECIPES

Name: Soft and Chewy Nougat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Italian
Ingredients: Nonstick vegetable oil spray; 1 cup nuts (I used whole almonds); ½ cup sugar; ½ cup honey; 2 tablespoons water; 1 large egg white, room temperature; pinch kosher salt; ¾ cup dried fruit (I used dried cherries)

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SOFT AND CHEWY NOUGAT - JAMIE GELLER

Soft and Chewy Nougat - Jamie Geller image

How to make soft and chewy nougat better than any candy store. This recipe shows you how you can do it easily at home and fill your favorite goodies.

Provided by Tamar Genger MA, RD

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 8

Ingredients

Nonstick vegetable oil spray
1 cup nuts (I used whole almonds)
½ cup sugar
½ cup honey
2 tablespoons water
1 large egg white, room temperature
pinch kosher salt
¾ cup dried fruit (I used dried cherries)

Steps:

1. Preheat oven to 350°F. Prepare an 8- x 8-inch baking pan with rice paper or parchment paper sprayed with cooking spray. 2. Spread nuts on baking sheet and toast for about 10 minutes at 350°F. Set aside to cool. 3. Combine sugar, honey, and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 280°F, about 3 to 5 minutes. 4. At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes. Remove the bowl from the mixer and add dried fruit and toasted nuts, or even chocolate chips, to meringue; mix nougat with a rubber spatula to distribute evenly. 5. Place nougat on the prepared pan, spreading in an even layer. Top with second sheet of rice paper or sprayed parchment. Use spatula to press the nougat into an even layer. Let nougat set at room temperature for at least 2 hours, but overnight is best. 6. Cut with a knife and store in an airtight container for 2 to 3 days. Nougat can also be kept in freezer for a month.

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