Nougat is a traditional Italian sweet made of almonds, hazelnuts, sugar, honey, and other ingredients. It is usually consumed during the Christmas holidays and has a crunchy texture. Its origin dates back to ancient Rome, but over the centuries it has become a symbol of Italian confectionery tradition. Today there are different variations of nougat, including soft nougat and almond nougat. This recipe will guide you in preparing the classic almond nougat.
Cook the honey in a double boiler for an hour and a half or until a little poured into cold water forms a hard sheet
Place the sugar with 100 g of water in another pan and cook over moderate heat until a drop of the mixture poured into water completely condenses
Beat the egg whites until stiff, incorporate them into the honey still on the fire, then always stirring, add the sugar, the almonds, the hazelnuts slightly toasted in the oven, the candied fruits, and the grated lemon zest
Spread the mixture in a baking tray lined with wafers, level it with an oil-greased spatula, cover it with more wafers, and place a weight on top
Let it harden for an hour, then cut it into bars 8 cm wide
Non-stick pan
Candy thermometer
Kitchen thermometer
Store the nougat in an airtight container, away from heat and moisture sources
Nougat is a typical sweet of the Christmas holidays in Italy
Italia
| Energy (kcal) | 388.96 |
| Carbohydrates (g) | 37.43 |
| of which Sugars (g) | 36.96 |
| Fat (g) | 22.61 |
| of which Saturates (g) | 1.74 |
| Protein (g) | 8.8 |
| Fiber (g) | 4.96 |
| Sale (g) | 0.02 |
