Easy and Quick Raw Honey Nut Nougat
Easy and Quick Honey Nut Nougat
Nougat is a classic confection made from honey, egg whites and almonds. Many countries claim parentage to this traditional delight. Variations are found in Italy, France, Spain and the Middle East, but its actual origins are obscure.
While there are literally hundreds of variations, they generally fall into soft and hard versions. This being adjusted by the ingredients and length of cooking time. Versions of nougat made with honey tend to be softer, while the sugar versions are harder, even brittle.
Here we share the recipe of the softer version made with Raw Artisan Honey.
50 gram mixed nuts
230 gram raw honey
2 egg whites
Line a small pan with parchment paper.
Spread the hazelnuts and almonds onto the baking sheet and bake in a 160 degree Celsius oven for 10-15 minutes, until it’s shiny and fragrant. Remove from the oven and pour into a bowl and set aside.
In a larger bowl, slightly warm the honey over hot steam, stirring a few times with a wooden spoon. Meanwhile, beat the egg whites into a soft foam and swirl into the warm honey. Cook over steam for 45 minutes, stirring several times. Drop a bit into a glass of cold water, if it solidifies, the mass is ready.
Add the mixed nuts to the warm honey & egg and cook, stirring continuously, for another 30 minutes. Smooth the mass into the prepared pan. Allow to cool and solidify. Slice with a knife dipped in olive oil.