Homemade Holiday Nougat with Mixed Nuts

Ingredients

For the Nougat Base

• 400g (1 1/3 cups) honey
• 250g (1 cup + 3 tablespoons) granulated sugar
• 3 large egg whites
• Pinch of salt
• 1 teaspoon lemon zest or liquid vanilla (optional)

Nuts

• 70g (1/2 cup) almonds, roasted
• 75g (1/2 cup) pistachios, toasted
• 65g (1/2 cup) hazelnuts, roasted
• 65g (1/2 cup) peanuts, roasted

Equipment Needed

• 30cm × 26cm (12″ × 10″) baking form
• Candy thermometer
• Parchment paper
• Aluminum foil
• Electric mixer
• Heavy-bottomed saucepan

Detailed Instructions

Preparation Phase

1. Begin by preparing your workspace:
   • Line your baking form with aluminum foil
   • Place a sheet of parchment paper on the bottom
   • Have all ingredients measured and ready
2. Toast your nuts:
   • Spread nuts on a baking sheet
   • Toast at 350°F (175°C) for 8-10 minutes until fragrant
   • Let cool completely
   • Roughly chop if desired

Making the Nougat

1. Create the caramel base:
   • Combine honey and sugar in a heavy-bottomed saucepan
   • Heat over medium-low, stirring constantly
   • Cook until mixture reaches 300°F (150°C) on candy thermometer
   • This process takes about 30 minutes – patience is key
2. Prepare the egg whites:
   • In a clean bowl, beat egg whites with a pinch of salt
   • Whip until stiff peaks form
   • Peaks should stand straight up when beater is lifted
3. Combine the mixtures:
   • Reduce heat to low
   • Gradually stream hot caramel into egg whites while mixing
   • Continue beating until mixture becomes thick and glossy
   • This takes approximately 45 minutes
4. Add nuts and flavoring:
   • Fold in the toasted nuts
   • Add lemon zest or vanilla if using
   • Mix until nuts are evenly distributed

Setting and Finishing

1. Transfer to prepared form:
   • Pour nougat mixture into lined form
   • Spread evenly with oiled spatula
   • Press down firmly with oiled hands
   • Cover with parchment paper and foil
2. Allow to set:
   • Let stand at room temperature for 5-6 hours
   • Do not refrigerate
   • Nougat should feel firm but slightly yielding

Expert Tips for Perfect Nougat

1. Temperature control is crucial:
   • Use a candy thermometer for precise results
   • Keep heat moderate to avoid burning
2. Timing matters:
   • Don’t rush the cooking process
   • Allow full setting time before cutting
3. Weather considerations:
   • Avoid making nougat on humid days
   • Store in a dry environment

Nutritional Information

Per serving (24 pieces):

• Calories: 185
• Protein: 3g
• Carbohydrates: 28g
• Fat: 8g
• Fiber: 1g
• Sugar: 26g

Storage Instructions

• Store in an airtight container
• Place parchment paper between layers
• Keeps for up to 2 weeks at room temperature
• Do not refrigerate as it affects texture

This nougat recipe creates a professional-quality confection that rivals any store-bought version. The combination of different nuts provides varying textures and flavors, while the honey-based nougat offers the perfect chewy consistency. Whether given as a gift or served at your holiday gathering, this nougat is sure to become a treasured tradition.