Ingredients:
2 cups sugar
1/2 cup light corn syrup
1/2 cup honey
1/4 cup water
2 large egg whites, at room temperature
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1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups mixed nuts (such as almonds, pistachios, and hazelnuts), lightly toasted
1 cup mixed dried fruits (such as cranberries, apricots, and raisins), chopped
Edible rice paper (optional, for lining the pan)
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Powdered sugar, for dusting
Instructions:
Prepare the Pan:
Line a 9×9-inch square baking dish with edible rice paper or parchment paper. If using parchment paper, lightly grease it to prevent sticking.
Cook the Syrup:
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In a medium saucepan, combine the sugar, corn syrup, honey, and water.
Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves.
Once the sugar has dissolved, stop stirring and attach a candy thermometer to the side of the pan.
Continue to cook the syrup until it reaches 250°F (121°C) on the thermometer.
Beat the Egg Whites:
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While the syrup is cooking, place the egg whites and salt in a large, clean bowl (or the bowl of a stand mixer).
Begin beating the egg whites on medium speed until soft peaks form.
Once the syrup reaches 250°F, slowly pour it into the beaten egg whites while continuing to beat on medium speed. Be careful to pour the syrup down the side of the bowl to avoid cooking the egg whites too quickly.
Add the Flavorings and Nuts:
Continue beating the mixture until it thickens, becomes glossy, and holds its shape. This may take about 8-10 minutes.
Add the vanilla extract and mix to combine.
Gently fold in the toasted nuts and chopped dried fruits using a spatula until evenly distributed.
Shape the Nougat:
Pour the nougat mixture into the prepared baking dish, smoothing the top with a spatula.
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If using rice paper, place another sheet on top of the nougat and press down lightly to adhere.
Allow the nougat to cool and set at room temperature for at least 4 hours, or overnight.
Cut and Serve:
Once the nougat has set, remove it from the pan.
Use a sharp knife to cut the nougat into small squares or rectangles.
Dust the pieces lightly with powdered sugar to prevent sticking.
Storage:
Store the nougat in an airtight container at room temperature. It should keep for up to 2 weeks.
Tips:
Flavor Variations: You can add different flavorings such as almond extract, orange zest, or rose water to customize the taste of your nougat.
Chocolate Drizzle: For a decadent touch, drizzle melted chocolate over the nougat before cutting it into pieces.
This Homemade Nougat is perfect for gifting during the holidays or enjoying as a special treat. It’s sweet, chewy, and packed with the flavors of nuts and dried fruits. Enjoy!
