Perfect Nutty Nougat Treats

A delicious nut treat for those with a sweet tooth. There are many nougat recipes: Eastern nougat, Italian nougat (torrone), nougat prepared in Ancient Rome (kosjalva), ice cream nougat, white, brown, Turkish, Spanish nougat. Recipes describe nougat, which may differ in color, consistency and taste, but they are united by composition. Any nougat recipe necessarily includes sugar, honey and nuts. To give the delicacy additional aromatic and taste shades, during production it is permissible to add vanilla, cinnamon, cardamom, dried fruits (any) and candied fruits. A fairly healthy product for people leading an active lifestyle, and nougat also has a beneficial effect on brain activity, as it contains nuts, honey and dried fruits; there is no need to explain the nutritional value of these products. So it’s worth pampering schoolchildren and students with homemade nougat — they need it. You can write a lot about this sweetness, but it’s better to try it.
cook time: 1h 30 min
Logan Winslow
Perfect Nutty Nougat Treats

Nutrition Facts (per serving)

359
Calories
10g
Fat
58g
Carbs
7g
Protein

Ingredients (20 portions)

Basic:

Sugar 400 g
Water 50 ml
Honey 100 g
Raisin 200 g
Chicken eggs 3 pc
Peanut (you can use any nuts or mixture) 200 g

Recipe instructions

Step 1

Step 1
Products for making nougat. Nuts of any kind must be present; you can take a mixture of several types of nuts.

Step 2

Step 2
Wash and sort the raisins.

Step 3

Step 3
Peel the nuts and fry them.

Step 4

Step 4
200 gr. sugar, honey mixed with water.

Step 5

Step 5
Boil the thick syrup until it tastes a drop. Cook over high heat for approximately 10 minutes.

Step 6

Step 6
A drop of hot syrup should not spread on a smooth surface.

Step 7

Step 7
Separate the whites from the yolks.

Step 8

Step 8
Beat the whites with the remaining sugar until stiff foam.

Step 9

Step 9
When the foam becomes stable, add syrup in a thin stream without stopping whisking. The mass thickens and becomes dense. Using these criteria we determine the readiness of the mass.

Step 10

Step 10
Mix the protein mixture with nuts and raisins.

Step 11

Step 11
Place the nougat in a flat pan. Sprinkle the pan with flour to prevent sticking. You can use oiled parchment instead of flour. Dry the nougat in a warm room. For these purposes I use an oven heated to 80 degrees. 60 minutes will be enough.

Step 12

Step 12
Cut the finished nougat into pieces. Nougat does not harden completely; inside it should be soft and slightly viscous.

Additional rubrics

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