| Level: | Easy |
| Total: | 1 hr |
| Prep: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 egg white
- 2 cups powdered sugar
- 1 teaspoon liquid glucose
- 2 tablespoons honey
- 2 tablespoons water
- 2 ounces sliced, peeled almonds, toasted
Instructions
- Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
- Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
- Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 236 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 46 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 9 mg |
Reviews
Is it supposed to be sticky? I did everything except for the rice paper since we didn’t have any, so I used parchment paper. Overall amazing recipe!
Not a review, but I don’t see rice paper in the list of ingredients. Where can I get it and how much do I need? Is there something I could substitute for it?
Sorry this is not a review but I didn’t have anywhere else to ask. I want to make this for my wife (who is pregnant) but cannot find any info on whether or not this would qualify as raw egg. I would assume that the hot syrup would basically cook the egg white as you poor it in at least to a temperature that is safe to eat. Is this true? I see a lot of sites that say homemade nougat isn’t safe for pregnant women due to raw eggs but I don’t know. Thanks in advance!
Great recipe, simple and delicious. The only reason I didn’t give this 5 stars was the powdered sugar instead of granulated 😀 j/k, I just played a bit and used just over 1 cup of granulated sugar and upped the “glucose” corn syrup a little to try and hit a more chewy nougat. I also added huckleberries instead of nuts so we’ll see how the extra moisture affects it. I may have sticky delicious goo here shortly 😀
I haven’t tried the recipe, but it seems simple enough. Liquid glucose is easier to find than you think. It is a very sticky liquid (like corn syrup) used a lot in professional baking. You can replace it with corn syrup or buy some at anywhere that sells cake decorating supplies. Wilton sells small containers of it.
This is a great recipe! Here’s another great recipe to try after you’ve made your nougat: http://www.histoiresucree.com/recipes/renversee_nougat_fruits_confits.html
This is an easy take on a delicious classic treat. If Jake thinks it’s bad I suggest he check the dates on his ingredients more closely, or perhaps work on his general culinary skills. Further, that kind of review is completely unhelpful. If Jake truly didn’t like his result, he could have responded in a much more civilized manner.
I have some shelled pistacio nuts and wanted to make some divinity with them but didn’t know how to make a simple nougat. This recipe just fit the bill.