Classic Nougat Recipe (Page 2 ) | April 5, 2025
Annonce:
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- Prepare the Baking Pan:
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- Line a 20×20 cm (8×8 inches) baking pan with parchment paper and place a sheet of edible wafer paper on the bottom. Prepare another sheet of wafer paper for later.
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- Prepare Nuts and Dried Fruits:
- Toast nuts and prepare dried fruits. Keep them warm in the oven at 120°C (250°F).
- Prepare the Baking Pan:
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- Prepare the Sugar Syrup:
- In a saucepan, combine sugar and water. Set aside.
- Whisk the Egg Whites:
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- Place egg whites in a stand mixer bowl. Begin whisking once the honey reaches 110°C (230°F).
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- Cook the Honey:
- Heat honey until it reaches 120°C (250°F), then pour into the egg whites while whisking.
- Prepare the Sugar Syrup:
- Cook the Sugar Syrup:
- Boil the sugar syrup, add glucose, and heat until it reaches 155°C (311°F). Pour into the egg white mixture.
- Add Vanilla and Cocoa Butter:
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- Add vanilla and melted cocoa butter while continuing to whisk.
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- Mix in Nuts and Dried Fruits:
- Fold in the warm nuts and dried fruits using a wooden spoon.
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- Transfer to Pan:
- Press the nougat into the prepared pan, cover with wafer paper, and smooth out.
- Cool and Cut:
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- Let the nougat cool completely, then trim the edges and cut into bars or squares.
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Serving Suggestions
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- Serve as a festive holiday treat or give as a homemade gift.
- Enjoy with a cup of coffee or tea for a delightful snack.
- Pair with a glass of dessert wine for an elegant dessert.
- Use as a topping for ice cream or crumble into yogurt.
Cooking Tips
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- Keep all ingredients ready before starting, as timing is crucial.
Advertisement:- Use a candy thermometer to achieve the perfect consistency.
- Warm the nuts before adding them to the nougat to ensure easy mixing.
- Oiled knife: Use an oiled knife for cutting the nougat to prevent sticking.
- Transfer to Pan:
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