Bakery products

Almond nougat

Almond Nougat Ingredients

  1. Honey liquid flower 150 gr
  2. Glucose powder 1.5 tbsp
  3. Sugar 250 gr
  4. Unsalted whole almonds 400 gr
  5. Water 125 ml
  6. Egg white 2 pcs
  7. Vanillin 1/3 tsp
  8. Wafer sheets 2 wide
  • Main ingredients Nuts, Honey
  • Serving 6 servings
  • World CuisineAsian, Oriental


Saucepan, Spoon, Measuring cup, Culinary thermometer (if any), Timer, Mixer, Deep bowl, Baking tray, Oven, Baking dish (no more than 20x30 cm), Baking paper, Wafers (if there are no waffle cakes), Helper!

Cooking nougat with almonds:

Step 1: prepare the egg foam.

First of all, prepare a strong foam from the yolks. To do this, place the yolks in a deep bowl, add a pinch of salt and beat at the highest speed until stable foam. Evaluation criterion - if you make a tower of foam, and it does not settle, then the foam is ready. But we must continue to beat it, for this we need an assistant. We transfer the reins to him for 11 minutes. Exactly enough is needed to prepare the rest of the ingredients.

Step 2: boil the syrup.

Cooking nougat is troublesome, especially if the kitchen does not have a special thermometer that can be immersed in a hot dish, i.e. culinary thermometer. The thing is, the mixture we're going to make is syrup, you need to warm up to 145 * and cook exactly 11 minutes. Thus, our syrup should not become caramel, but it will not catch undercooked. Now about the syrup itself. Pour the required amount of water into the pan, then mix sugar with glucose and honey. We put on the strongest fire. When the syrup boils, we detect it for 10-11 minutes (yes, that's right!) And cook, stirring occasionally. In 10 minutes the mixture should warm up to 145 *. For those who have a miracle thermometer easier: set the degree to 145 *, the thermometer will clean when this mark is reached. While the syrup is boiling, we need to do two more things.

Step 3: process the almonds.

While the syrup is boiling, we need bake nuts. To do this, heat the oven to 60 * and sprinkle nuts on a baking sheet. Calcined for 5 minutes. Then we turn off the oven, but we do not get the almonds. We need a warm one! otherwise, after adding them to the mass of nougat, the latter will harden almost immediately.

Step 4: prepare the form.

First, we line the parchment paper, then the wafers or wafer shortcakes. Both that, and another can be got in specialized shops. The only difference is that there are no wafers. Roughly speaking. This is a dense forming paper. And after cooking it will just need to be removed. But wafer cakes are very edible. Do not forget that we will also need to cover the nougat from above. Therefore, one wafer (waffle) below, the other - above.

Step 5: "collect" nougat with almonds.

With the preparations, we finished right by the time the syrup was ready. Of course, we did not forget to stir it, and the syrup itself was about to turn into caramel. therefore syrup, straight boiling, we slowly pour into the egg foam, which we have continued all this time and continue to whip. Add vanillin. Take the reins in our hands and whip ... another 15 minutes! At the end, pour almonds and slow down to a minimum. Nougat is almost ready. It remains to lay it out with a spatula on the wafer, level it, and cover it with a second layer. Nougat will start to harden almost immediately. Wrap parchment paper, covering the nougat on top, and clean in a cool place at night. If you use wafer cakes, then you can put something heavy on top (a package with millet, for example) so that the layer sticks well. After cooling, you can put it in the refrigerator.

Step 6: serve the finished nougat!

After a night stay in complete solitude, unpack the nougat and fish out their shapes over the edges of the paper. Nougat is ready, now it can be cut into pieces and serve! Enjoy your meal!

Recipe Tips:

- - You can add not only almonds to nougat, but also any other nuts;

- - It will also be very delicious to cook nougat with dried fruits;

- - You can make a mint drink for nougat, you get a great summer snack!