Nougat is one of those things that you never have to make at home. But for exactly that reason it is extremely satisfying to reproduce, if not better, the quality of store bought nougat in your own kitchen. Since nougat is simply candied sugar it has a long shelf life. This is ideal for making ahead of time when you have the whim, and serving it on a special occasion or when you want to feel fancy.
Given the impressive results it's suprising this recipe only takes about 45 minutes (plus chilling time) to produce.
2 cups superfine sugar
1 cup liquid glucose or corn syrup*
1/2 cup honey
2 egg whites
1 stick of butter
1 teaspoon vanilla extract
1 1/2 cups of unsalted shelled pistachios (or other unsalted nut)
1 1/2 cup of dried cherries (or other dried fruit)
Rice Paper
1. Place sugar, glucose, honey and pinch of salt in a heavy saucepan with 1/4 cup of water. Dissolve sugar over low heat and bring to boil without stirring. Cook until sugar reaches hard-ball stage (approximately 250-265F).
2. Using an electric mixer, beat egg whites until stiff peaks form, being careful not to over beat. With mixer still running, in a thin, steady stream pour a quarter of the syrup down the side of the bowl and continue beating for another 5 minutes. The mixture will become thick, smooth and glossy. At this point its color will change to a light brown.
3. Return remaining syrup to heat and cook without stirring until syrup reaches hard-crack stage (300-310F). Working quickly, with motor running, pour remaining syrup down the side of the bowl in a thin, steady stream. Continue beating until mixture is very thick.
4. Cut butter into peices and gradually add to mixture. Once combined, stir in vanilla. With motor on slow add the nuts and dried fruit, mixing until well combined.
5. Spoon mixture into rice paper lined tins (8inx12in) or baking tray. With wet hands smooth surface and top with more rice paper. Press nougat firmly, ensuring it spreads evenly within mold. With weights on top, cool to room temperature and then refrigerate until firm.
6. Turn nougat onto chopping board and with a sharp knife (a bread knife works well) cut into desired shapes. Wrap individual peices in rice paper, cellophane or waxed paper and store in refrigerator. Nougat will keep like this for at least a month. Bring nougat to room temperature before serving.
Notes
Corn syrup is a form of liquid glucose made from cornstarch and the two are pretty much interchangeble. Since they are liquids they don't crystallize easily and are prefect for making candies and icings.
You will know you have over beaten the egg whites when the egg white's surface goes from smooth to lumpy and starts returning to liquid in the bottom of the bowl.
Try altering the flavor of the nougat by using types of honey or even flavored water (e.g. rose). You will be amazed at how much better this nougat tastes over commercial products.
Posted by dvenuto at January 06, 2003 09:56 PM