No-Bake Christmas Honey & Nut Nougat
Ingredients
Honey: 1/2 cup (200g)
Sugar: 3/4 cup (125g)
Egg White: 1 large (from 1 large egg)
Salt: A pinch
Liquid Vanilla: 1 tsp
Roasted Hazelnuts: 1 cup (120g)
Roasted Almonds (peeled): 1/2 cup (60g)
. Step-by-Step Instructions
1. Prepare Your Mold
Line a small square or rectangular glass dish with parchment paper.
Pro-Tip: Lightly grease the parchment paper with a neutral oil or use edible wafer paper (rice paper) on the top and bottom to prevent sticking, as nougat is very tacky.
2. Create the Honey Syrup
In a heavy-bottomed saucepan, combine the honey and sugar.
Heat over medium-low, stirring constantly until the sugar is fully dissolved.
Bring the mixture to a gentle boil. If you have a candy thermometer, you are aiming for the “hard ball” stage (approximately 121°C or 250°F). If you don’t have a thermometer, the mixture should be thick, bubbly, and slightly darker.
3. Whip the Egg White
While the syrup is heating, place the egg white and a pinch of salt in a clean, dry bowl.
Beat with an electric mixer until stiff peaks form.
4. Combine and Cook
The Stream: Very slowly pour the hot honey-sugar syrup into the beaten egg white in a thin, steady stream while continuing to whisk constantly on high speed.
The Thickening: Add the vanilla extract. Continue beating for several minutes. The mixture will become very thick, white, and glossy.
Optional Step for Chewier Nougat: Place the bowl over a pot of simmering water (double boiler) and continue to whisk and cook for another 10–15 minutes until the mixture is very stiff and difficult to move.
5. Add the Nuts
Fold in the roasted hazelnuts and peeled almonds using a sturdy spatula. Work quickly, as the nougat begins to set as it cools.
6. Setting and Cutting
Transfer the mixture into your prepared mold and smooth the top with a spatula.
Let it sit at room temperature in a cool, dry place for at least 4 to 6 hours (or overnight) to firm up.
Once set, lift the nougat out using the parchment paper. Use a sharp, slightly oiled knife to cut it into bars or squares.
Storage Tip
Because this nougat contains honey, it can become sticky if it absorbs moisture from the air. Wrap individual pieces in parchment paper or wax paper and store them in an airtight container at room temperature.