Nougat recipe at home. Recipe for tender homemade nougat. Making nougat with peanuts

Nougat - what is it?

Sweet nougat is a confectionery product that is a stretchy mass with a nutty taste and aroma. It comes in different consistencies - from thick, viscous to airy, loose, light. Traditionally, the sweetness has a nutty aroma, but it also comes with the addition of citrus zest, chocolate, cinnamon, vanilla and other additional ingredients.

What are they made of?

Nougat contains sugar or honey, roasted nuts (cashews, hazelnuts, almonds, walnuts, hazelnuts). Some types of dessert contain additional ingredients that give it amazing flavor and aromatic notes. Depending on the composition, the consistency of the dessert also changes - from light, airy to hard. Based on the color scheme, dark and light treats are distinguished. The first type is made from caramelized sugar, cocoa powder, nuts, it is soft and can even be crunchy. The second type is also soft, made from egg whites. There are such well-known varieties of nougat:

Montelimar. Consists of lavender honey, sugar (icing sugar), glucose syrup, roasted almonds and pistachios.
Turron. The Spanish version of the oriental delicacy is white in color and contains more than 50% almonds.
Turkish. One of the cheapest desserts, cut into small cubes and made from cheap ingredients.

Calories and nutritional value

This product is considered high in calories due to its high sugar content. This is also one of the reasons why nougat is in great demand among athletes and the main factor prohibiting its consumption by people with diabetes. The average calorie content of the product is 400 kcal, it may vary depending on the composition of the ingredients. The nutritional value of the sweet is as follows: proteins – 7.1 g, carbohydrates – 72.2 g, fats – 10.6 g.

Composition of nougat

Nougat must contain the following ingredients: natural honey, egg white and nuts. The last component is mainly roasted almonds, hazelnuts, walnuts, but in no case peanuts.

The consistency of the finished product can vary greatly - from soft and light to thick and hard. This directly depends on the composition of the nougat. In addition, lemon zest, cinnamon, vanilla, candied fruits, dried fruits or chocolate are often added during production to give the product additional aroma and flavor.

Currently, there are two main varieties of nougat - brown and white. Brown nougat (harder and crunchier) is made from caramelized sugar, while white nougat, which is fluffy and light, uses egg whites.

The history of the delicacy

The name of the product comes from the Latin “nux” - nut and appeared about 6 centuries ago. The origin of the dessert is associated with the Middle East, with ancient Persia, where even today (in modern Iran) a similar treat called gaz is prepared. In Europe, debates about the history of the delicacy between Italy and France are still ongoing (nougat is a favorite treat for the Christmas holidays in Provence). The most plausible, beautiful version was voiced by Italians.

They claim that nougat became known on October 25, 1441, the day of the wedding of Bianchi Maria Visconti and Francesco Sforza. The court pastry chef prepared a cake with a tower for the newlyweds - "Torrone", the structure of which was reinforced with a solid mass - nougat. Since then, one of the types of sweets has been called turon. Americans produce chocolate bars that contain such a viscous confectionery mixture, but its composition is not even close to the classic recipe for an oriental dessert. In the modern world, the main production of nougat is concentrated in Spain and Belgium.

What is nougat

The name of the viscous mass, which appeals to many sweet tooths, comes from the Latin word nux, which means nut. Indeed, this ingredient is added in large quantities to the sweet treat. What is nougat? What ingredients are used to prepare the dessert?

First of all, nougat is a confectionery product that is made from egg whites, sugar or honey and nuts. Traditionally, hazelnuts, almonds, pistachios, cashews, and walnuts are used for this delicacy, but not peanuts. The consistency of nougat can be completely different: from light and airy to thick and viscous. In addition to nuts, chocolate, citrus zest, candied fruits, etc. are optionally added to add flavor.

Southern Europe is considered the birthplace of nougat, where it has not lost its popularity since the 15th century. Most likely, the delicacy was brought to European countries from the Middle East, in particular from Persia. Today, nougat is one of the attributes of the Christmas holidays.

How to make nougat at home

It is quite possible to prepare nougat yourself at home using popular recipes for the world famous dessert. The main thing is to stock up on the necessary products and strictly follow the step-by-step instructions. This is a great way to enjoy a delicious oriental treat and surprise your guests by serving it for tea. Try experimenting by creating such an unusual confectionery masterpiece in your own kitchen.

Food preparation

An important point in the process of preparing oriental sweets is the preparation of the necessary products:

A prerequisite is that the nuts must be fried in a dry frying pan for about 10 minutes to make them soft and acquire additional flavor.
You need to take only liquid honey, fresh - candied, old honey will not work. It is also heated to soften the nougat.
When cooking sugar syrup, the sand must first be dissolved, and then the saucepan must be placed on the stove. This technique will prevent crystallization of the product; for this, lemon juice is also added to the mixture. After boiling, the syrup must not be stirred; it must be left to heat up to 1480 (determined by a temperature probe).

Nougat recipe

There are several ways to prepare delicious aromatic oriental nougat. Each recipe produces a dessert with a different taste, unique aroma and consistency. Treat yourself and your family members to an amazing treat, but remember the harmful effects of a large amount of sweets on the body. Do not forget about the high calorie content in the treat and keep in mind that the calorie content of recipes is indicated per 100 g of the finished product.

Time: 14 hours.
Number of servings: 4 persons.
Calorie content of the dish: 390 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

Nougat with caramel flavor and nuts is prepared very simply and quickly, but you will get a delicious treat not only for daily tea, but also for the holiday table. It’s not a shame to even give such an oriental sweetness as a gift if you cut it into portions, strips and pack it in parchment. Fill your everyday life with unique flavors with this exquisite culinary masterpiece.

Ingredients:

egg white – 2 pcs.;
almonds (roasted) – 1 tbsp.;
honey – 2/3 tbsp.;
dried apricots (chopped) – 0.5 tbsp.;
zest of 0.5 lemon.

Cooking method:

Line a baking sheet with parchment paper.
Place the container of honey in a water bath to melt
Beat the egg whites with a mixer (whisk) until stiff peaks form and combine with honey. Knead until a homogeneous consistency is obtained. The result will be a mass of caramel shade.
Continue cooking and stirring for another 45 minutes, during which time the mixture will lighten.
Add the remaining ingredients and continue to simmer until the mixture turns almost white.
Place in a baking tray, cover with a layer of baking paper and leave to cool overnight.
Cut into strips, wrap in parchment, and store in the refrigerator. Bon appetit!

With peanuts

Time: 10 o'clock.
Number of servings: 5 persons.
Calorie content of the dish: 305 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

A traditional nougat recipe involves using nuts such as cashews, almonds or hazelnuts as a layer, but modern cooks often add peanuts. This ingredient does not spoil the taste of the delicacy at all, but makes it different from other sweet options. A prerequisite for such a recipe is to boil the sugar syrup until it tastes like a hard ball.

Ingredients:

water – 125 ml;
sugar – 400 g;
honey – 120 g;
egg whites – 2 pcs.;
lemon juice – 1 tsp;
roasted peanuts – 2 tbsp. l.

Cooking method:

Make a thick syrup from sugar, water, honey.
Using a blender, beat the egg whites until thick and add lemon juice.
Continuing to beat, add syrup.
Then add the nuts, mix, and place on a baking sheet lined with baking paper.
Leave in the room for 6 hours, then put in the refrigerator for final hardening.

Nougat with peanuts

Nuts are a mandatory ingredient in this oriental delicacy. Almonds, hazelnuts or cashews are traditionally used. In our recipe, peanuts are added to the sweet and viscous mass.

Nougat with nuts is prepared in the following sequence:

Thick sugar syrup is boiled from water (125 ml), sugar (400 g) and honey (120 g) until it tastes like a hard ball.
The whites are whipped into foam. At the end, add a teaspoon of lemon juice.
Without stopping the whipping process, the syrup is beaten into the whites.
Add roasted peanuts (1-2 tbsp.). The thick and viscous mass is mixed and spread on a baking sheet lined with parchment in a layer 2 cm thick.
The nougat should cool at room temperature for 6 hours, after which the mold must be moved to the refrigerator until the dessert has completely hardened.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Most of us cannot live without sweets, and oriental delicacies come first for many people with a sweet tooth, especially nougat. The treat has an unusual taste and amazing nutty aroma. It comes in two colors, different consistencies and flavors, so everyone has the opportunity to choose a treat to suit their taste. In Europe, nougat is often the main delicacy of the festive table during the Christmas holidays. Some housewives have long begun to make this oriental dessert on their own, pampering their household with an amazing dessert.

Recipe without honey

Time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 450 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

You can make delicious nougat with a beautiful caramel color without honey, using only sugar. The resulting treat is no worse than the traditional one; it is even used to prepare various desserts. In addition to nuts, you can add dried fruits, candied fruits, chocolate chips, etc. to the filling. Cut the resulting knitting at your discretion - into squares, stripes or into the shape of candies.

Ingredients:

roasted almonds – 0.5 kg;
eggs (whites) – 2 pcs.;
butter – 30 g;
granulated sugar – 2 tbsp;
water – ½ cup;
citric acid – 0.5 tsp;
vanilla stick – 1 pc.

Cooking method:

Combine granulated sugar with water, throw in a vanilla stick, put on the stove, bring to a boil and simmer over low heat for about 5 minutes.
Increase the heat and cook until the temperature of the liquid reaches 1500. Take out the vanilla stick, it has already given off its aroma and added a brownish color to the syrup.
Beat the whites. Without stopping the process, pour in the syrup in a thin stream.
Add oil, acid, almonds, mix thoroughly.
Distribute the mixture into the molds and leave to harden for an hour. We take it out and cut it randomly.

Chocolate

Time: 2.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 555 kcal.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

If you have already tried regular nougat once, then you should definitely treat yourself to this type of sweet. The traditional treat is similar to its chocolate cousin only in consistency; its taste is very different from what we are used to - it is richer and richer. This confectionery product will especially appeal to children and lovers of chocolate sweets.

Ingredients:

refined granulated sugar – 50 g;
almonds – 100 g;
chocolate – 100 g.

Cooking method:

Make syrup (thick) from granulated sugar.
Pour boiling water over the almonds and leave for 10 minutes. Then drain the water and cool the nuts. Remove the husks, grind in a blender (leave a few pieces whole), fry until golden brown in a frying pan.
The chocolate needs to be melted in a water bath. If you want a bitter taste, take a black bar with the maximum cocoa content.
Combine all ingredients together, add a handful of whole nuts, stir thoroughly.
Pour into the mold and place in the freezer until completely frozen.

Chocolate nougat

This recipe will appeal to those people who, for a number of reasons, do not eat eggs. This delicacy does not contain any animal products, which means it can be prepared even for vegetarians.

So, many have already tried it and know what nougat is. At the same time, the oriental delicacy prepared according to the following recipe resembles a traditional dessert only in consistency. Its taste is richer and more refined. Chocolate nougat is prepared in the following sequence:

Thick sugar syrup is prepared from 50 g of sugar.
Almonds (100 g) are peeled, crushed into crumbs and fried in a frying pan. To peel the nuts, pour boiling water over them for 10 minutes. Then change the hot water and leave the almonds in the bowl until they cool completely. After this, it can be easily cleaned with your hands, literally by pressing the nut with your fingers. Grind the almonds in a blender or meat grinder, and then fry in a dry frying pan until golden brown.
Melt chocolate (100 g) in a water bath.
Combine all ingredients together, mix, add a handful of almond petals.
Pour the chocolate mixture into the mold, smooth it out and put it in the refrigerator for 2 hours.

Lemon

Time: 4 hours 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 214 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

Almost all nougat turns out very sweet, even too sweet. Not everyone likes this, so some confectioners add dried cherries or lemon zest, which give the treat a piquant sourness. Raisins help further enrich the taste of oriental confectionery; take dried fruits made from sour grape varieties if you want to further dilute the sweetness of the product.

Ingredients:

granulated sugar – 2 tbsp;
juice from 2 lemons;
egg white – 1 pc.;
raisins – 2 tbsp. l.;
walnut – 4 pcs.;
flour – 1 tbsp. l.;
zest from 2 lemons;
water – 2/3 tbsp.

Cooking method:

Peel the nuts, chop them, rinse the raisins thoroughly.
Dissolve sugar in water, put on fire, let it boil. Turn down the heat and cook until thickened. Then mix with lemon juice.
Beat the egg white until fluffy and pour into the syrup in a stream. Add raisins, nuts, zest, mix.
Sprinkle the working surface of the table with flour, lay out the cooled nougat, roll it out, and leave for 4 hours. Cut into portions.

Time: 2 days 45 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 359 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

Nougat stuffed with several types of nuts turns out to be very tasty, and if you add candied fruits, the treat will acquire not only additional taste, but also a beautiful marble pattern. Such an unusual delicacy will immediately attract the attention of children who love everything bright and unusual. If you strictly follow all the sequential steps, you will be able to create a real work of culinary art.

Ingredients:

water – 1 tbsp.;
sugar – 800 g;
honey – 200 g;
egg whites – 3 pcs.;
hazelnuts, almonds (roasted) – 240 g;
candied fruits – 120 g.

Cooking method:

Dissolve granulated sugar in water, boil, cook for about 3 minutes until thickened.
Add honey, cook for another 5 minutes.
Beat the whites into a strong thick foam, pour into the sugar-honey syrup.
Add nuts and candied fruits and mix thoroughly.
Line the bottom and sides of the baking sheet with parchment, grease with vegetable oil, pour in the thick mixture, and refrigerate for 2 days.

Cream nougat

Time: 0.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 683 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

Sometimes nougat is used in the process of making cakes (Snickers), so it is prepared in the form of cream. This mass is prepared quickly, simply, and is suitable not only for confectionery products. Spread the creamy delicacy onto waffle cakes or a bun – why not breakfast for a schoolchild? In addition, it is an excellent boost of energy for the whole day and an excellent resource for activating brain activity.

Ingredients:

chocolate – 60 g;
butter – 150 g;
almonds, walnuts, hazelnuts (roasted) - 1 handful each.

Cooking method:

Remove the butter first so that it becomes soft.
Melt the chocolate in a water bath, chop the nuts.
Mix all ingredients, cool. Can be used as a glaze for baking.

The benefits and harms of oriental sweets

Nougat is not only a tasty treat, but also healthy. These properties are determined by the components included in the composition:

Nuts – activate brain activity.
Protein is responsible for the proper development and growth of the body.
Honey contains fruit acids, mineral salts, healing essential oils, beneficial amino acids, and vitamins.
Chocolate – promotes the production of serotonin (the hormone of happiness).
Carbohydrates are a source of energy.

Such a number of useful qualities is not an excuse for daily consumption of sweets in large quantities. If you do not follow the measure, you can cause the following harm to the body:

Destruction of tooth enamel, disruption of the acid-base balance due to the high content of sugar and lactic acid.
An excess of carbohydrates can lead to obesity.

Discuss
What is nougat - composition and calorie content, step-by-step cooking recipes

Cooking soft nougat with peanuts is a fairly quick process and there are no difficulties in it. We used peanuts, but an equivalent substitute for any other nuts or dried fruits is welcome.

There are many ways to prepare the delicacy, but this recipe has been tested more than once and the result is guaranteed. To form the nougat you will need disposable foil molds.

Ingredients:

Sugar - 400 g.
Egg category C1 (white only) - 2 pcs.
Peanuts - 200 g.
Water - 50 ml.
Honey - 130 g.

How to make nougat with your own hands?

We won't need much.

Products:

250 g whole almonds,
white of 1 egg,
60 g sugar,
citric acid 1/4 tsp,
a thin glass of honey,
0.3 kg sugar, 1/4 cup water,
vanilla extract 1 tsp,
unsalted butter 60 g.

On the one hand, it may seem that nougat is very difficult to cook. However, once you start preparing nougat at home, you will see that there is absolutely nothing complicated, you just need to remember a couple of basic points.

Nougat often contains nuts. You can use any nuts in our sweets that you can find. For us, these are almonds and need to be toasted first. Unroasted nuts will have a certain softness, which will negatively affect the quality of the product. Roasted nuts release their aroma very intensely under the influence of temperature.

Place on a sheet or frying pan and fry until golden brown, 10 minutes. Honey should never be candied or old. Pour the honey into a ladle and bring almost to a boil. Honey helps the nougat to be completely soft and prevents the sugar from crystallizing. Plus, honey is also known to be very aromatic.

In addition, another important point - we will cook sugar syrup

. When cooking syrup, you need to take into account that before the syrup begins to boil, the sugar must be completely dissolved. Stir the sweet solution and heat it.

To prevent sugar crystals from forming along the walls of the vessel, experienced confectioners take an ordinary kitchen brush, dip it in water and brush it along the walls of the pan, as if collecting sugar.

Also, to prevent the sugar from crystallizing, add a little lemon juice to the syrup.

As soon as the syrup boils, stop stirring and do not disturb it anymore. Let the syrup heat up to a temperature of 148 degrees

, this is the soft caramel stage. It looks a lot like that, doesn't it?

A special caramel thermometer is used to control the temperature. If you plan to cook nougat or caramel in the future, then such a device is a must.

Meanwhile, separate the yolk and white, add sugar, citric acid, vanilla extract to the white and beat. Then combine hot honey and sugar syrup. Continuing to beat the egg whites, slowly pour in the caramel.

(a mixture of honey and sugar). The caramel is very hot, beat for 5-7 minutes until it becomes fluffy. Next add butter.

You can replace the butter with any chocolate (dark, white), just take a little more than the volume of butter.

Mix. The nougat mixture is ready. Pour the prepared roasted nuts into it. You can chop the nuts coarsely, but they look great in nougat whole. Mix and transfer to a form to harden. Any shape will do,

which one you like and which one you have on hand. Let cool for about an hour. Then we put the form with nougat in the refrigerator to completely harden, cut it into portions.

Our yummy is ready! Bon appetit!

Cooking soft nougat with peanuts is a fairly quick process and there are no difficulties in it. We used peanuts, but an equivalent substitute for any other nuts or dried fruits is welcome.

There are many ways to prepare the delicacy, but this recipe has been tested more than once and the result is guaranteed. To form the nougat you will need disposable foil molds.

Ingredients:

Sugar - 400 g.
Egg category C1 (white only) - 2 pcs.
Peanuts - 200 g.
Water - 50 ml.
Honey - 130 g.

Making nougat with peanuts

Lightly fry the peanuts (we already have them blanched, so we skip the cleaning step). Separate the whites of two eggs and place them in a convenient bowl. Place sugar, honey, water in a saucepan. Set it to maximum heat.

Using a wooden spoon, constantly stir the sweet mass while heating. We wait for it to boil and wait exactly 10 minutes (at least). The process is quite active (constant bubbling is observed), the caramel gradually changes color to a darker one. We stir without stopping.

After 10 minutes, reduce the heat to low. Beat the egg whites until stable peaks form (add a little salt to achieve results quickly).

Hold the mixer with one hand, and with the other, very carefully pour the hot caramel in a thin stream into the protein foam. The task of the mixer at this stage is to thoroughly mix the ingredients. The mass noticeably begins to thicken, the mixer copes with whipping with effort. As soon as the caramel in the saucepan is finished, turn off the device. We ended up with a very thick, stretchy mass.

Add peanuts to the mixture.

Mix vigorously so that each nut is covered with nougat.

Grease the inner surface of the molds with vegetable oil. Distribute the soft nougat into the molds and place in the refrigerator for 2-3 hours to harden.

After a couple of hours of cooling, we can easily remove the nougat from the mold.

Nougat cuts well with a knife. We cut it into cubes.

Nougat is a sweet nutty dessert that belongs to Turkish cuisine. There are many nougat recipes: you can use honey, cocoa and other ingredients.

Nougat recipe always includes nuts

Ingredients

Vegetable oil 1 tbsp. Water 50 milliliters Nuts 300 grams Sugar 400 grams Egg white 2 pieces Honey 130 grams

Number of servings: 5
Preparation time: 30 minutes
Cooking time: 2 minutes

How to make nougat with nuts:

Peel the pistachios and chop coarsely. Roast the peanuts (12 minutes at 180 degrees in the oven), cool and peel. Also chop the peanuts coarsely.

photo by Evgenia Smirnova

Prepare a powerful mixer (of course, a stationary one is best), pour the egg whites into the bowl, and install the whisk attachment.

Prepare a square pan (mine measures 21 x 21 cm - perfect!), line the bottom of the pan with baking paper. This point should not be ignored - otherwise it will be very problematic to remove the finished nougat from the mold.

Pour water into a deep saucepan and add powdered sugar.

photo by Evgenia Smirnova

Without disturbing, place on the stove, heat is at maximum. Place a thermometer in the saucepan and cook the syrup to a temperature of 110 degrees.

photo by Evgenia Smirnova

When the temperature is reached, add honey and molasses to the syrup. The temperature will drop immediately.

photo by Evgenia Smirnova

Without stirring, cook the syrup to a temperature of 135 degrees. It is important to use a tall saucepan because after adding the honey the mixture will bubble and rise very strongly.

photo by Evgenia Smirnova

At this time, beat the egg whites to medium peaks. Continuously whisking, pour syrup down the side of the bowl. Properly brewed syrup has a bright caramel-amber color and flows easily.

photo by Evgenia Smirnova

Beat at maximum mixer speed for 7-10 minutes. The mass should first thicken slowly, then it will thicken rapidly - the nougat is almost ready.

photo by Evgenia Smirnova

The correct consistency of the mass is like plasticine, that is, it almost does not stick to your hands, it is very plastic, you can even mold any figure from it.

photo by Evgenia Smirnova

Add nuts to the mixture and mix with spatula.

photo by Evgenia Smirnova

This is done with effort, because the mass is very thick.

photo by Evgenia Smirnova

We transfer the finished mass into the prepared form, compact it (I have a special small rolling pin).

photo by Evgenia Smirnova

Cover the form with nougat with cling film and place in the refrigerator. You should also store the finished nougat in the refrigerator.

You can cut nougat in any way you want - classic bars, squares, circles and even hearts.

Homemade nougat recipe

When preparing nougat, it is important to strictly adhere to all proportions so that it turns out. If everything is done correctly, the homemade version of this delicacy will be tastier and more natural than the store-bought version.

To prepare the dessert, use thick candied honey.

Place water, honey and sugar in a saucepan and place it on high heat for 10 minutes. It is best to use a kitchen thermometer. The syrup temperature should reach 170°C.
Beat the egg whites until stiff peaks form. Do not turn off the mixer. Start pouring hot honey syrup into the whites in a thin stream. The mass will thicken quickly.
Turn off the mixer, add nuts, stir.
Grease the mold with vegetable oil. Place the workpiece into it and level it. Refrigerate for 2 hours.
Remove the dough from the mold and cut into portioned squares with a sharp knife.

You can use any nuts, for example, regular peanuts. But the tastiest dessert will be made from a nut mix - almonds, peanuts, hazelnuts, walnuts, etc.

Preparation

In a metal ladle or small saucepan, mix water, candied honey, and sugar.

Set the heat to the highest level on the stove and, stirring with a wooden spoon or spatula, cook the honey syrup. This will take exactly ten minutes from the moment you turn on the stove.

In parallel with this action, we will separate the whites of two medium-sized eggs. In a deep bowl, beat them with a mixer at maximum speed. We should get stable peaks.

We will pour hot honey syrup in a thin stream into the whipped egg whites, while the mixer continues to work. The mass noticeably begins to thicken.

Let's add peanuts there. Mix everything vigorously with a spoon.

All that remains is to arrange the future nougat with nuts into molds. For this purpose, you can choose absolutely any dish, but it is advisable to cover it with foil (of course, food) so that you can remove the finished nougat. We use special disposable foil molds. Having put the sweet mass into molds (by the way, we got two of them), we put them on a free shelf of the refrigerator.

After an hour and a half, we will take out the finished nougat and remove it to a flat surface.

Now you need to carefully cut it into cubes and you can brew your favorite drink: strong tea or aromatic coffee. I prefer to store nut nougat in the refrigerator, where it retains its shape better.

Homemade chocolate nougat recipe

If you prefer everything chocolate, try this recipe. For it you need:

600 g sugar;
320 g invert syrup;
2 squirrels;
100 g crushed nuts;
60 g cocoa;
30 g flour;
1.5 tbsp. water.

Cooking method:

Mix sugar with water and boil. Add invert syrup to it and simmer for 10-15 minutes. Do a caramel test. To do this, drop a drop of the mixture onto a plate. The drop should harden but remain soft.
Beat the whites until stiff peaks form. Pour 2/3 of the hot syrup into them. You need to add the syrup little by little and constantly beat the mixture with a mixer. The mixture should become fluffy and white.
Cool the remaining syrup to 80°C. Pour it into the mixture and beat it for another 15 minutes.
Lastly, add the nuts and sifted cocoa powder.
Sprinkle the table with flour and transfer the workpiece onto it. When it has cooled, roll it out into a layer about 1.5 cm thick. Let it stand for 3-4 hours and cut into squares or rectangles.

The nougat will be quite soft and can be easily chewed.

Nougat does not have to be an independent delicacy. It can become part of another dessert. For example, nougat can be used as a layer for a cake. It's delicious and unusual.

A delicious dessert that is liked by many gourmets and not only them is known as nougat. This dish originated from the Middle East back in the 15th century. The delicacy has become an integral attribute of Christmas in European countries.

There are a lot of recipes by which you can prepare nougat naturally at home. Every housewife can easily prepare nougat.

Step-by-step preparation of white nougat with nuts with photos

Cut the finished nougat into portions and place on a plate. Store nougat at room temperature. Bon appetit!

Place peanuts on a plate and spread into an even layer. Place in the microwave for 3 minutes, then remove the husks. After this, we begin to prepare the syrup by mixing honey, water and sugar. Set the resulting mixture to simmer over low heat, and as soon as it boils, continue cooking for another 10-14 minutes and turn off. I want to emphasize that, in principle, you can take any nuts. Grinding them or leaving them whole is a matter of taste.

Begin beating the egg whites with a mixer until foam forms. As soon as it appears, pour in lemon juice and add vanillin. After this, once the syrup is ready, we begin to add it. Pour in the syrup gradually, in a thin stream. As a result, you will get a thick mass that will need to be beaten for about 15 minutes.

And just now we add the prepared peanuts to our mixture. Mix the whole mass using a regular spoon. The mixture will be very thick, so extra effort will be required. Pour it in a small layer into any convenient form and put it in the freezer overnight. The nougat is ready, you can cut it into pieces. Bon appetit!

There are a lot of recipes by which you can prepare nougat naturally at home. Every housewife can easily prepare nougat.

Traditional recipe

To prepare nougat, it is enough to have the following products on hand at home:

sugar – 300 g;
water – 50 ml;
almonds – 300 g;
egg whites – 2 pcs.;
liquid honey – 5 tbsp. spoon;
vanilla sugar – 1 package;
lemon juice – 1 teaspoon;
waffle cakes – 6 pcs.

The cooking process to get real nougat consists of the following steps. The almonds must be soaked for ten minutes in boiling water, then peeled off, carefully placed in an even layer on a baking sheet and roasted in the oven. Next, turn off the oven and leave the nuts there for a while to keep them warm. In the meantime, add water to the sugar and then put it on low heat. When it boils, add more honey.

Important: in the process of preparing nougat, the most important thing is to strictly maintain the required temperature regime.

If the sweetness does not warm up much, the nougat may not harden, although the taste will be excellent. The sweet syrup should be brought to 140 degrees - for this you should use a thermometer in the kitchen to control the temperature. If this is not observed, you can trust your intuition - you need to catch the moment at which the syrup begins to thicken, but does not yet have time to become caramel. To prevent this, you need to add as much heat as possible, then cook, stirring constantly.

Immediately after preparing the syrup, begin beating the whites. During this process, add vanilla sugar and lemon juice without stopping the beating. Then pour in the syrup in a thin stream. When prepared correctly, the mass will increase in volume and become viscous and thick. Next, add more nuts to the mixture; if desired, you can also add dried fruits. Mix everything thoroughly with a spoon.

Place the third part of the nougat on the waffle cake in an even layer and cover with the second cake. Do this twice. Press down with something and place in the refrigerator overnight. In the morning, take it out of the cold and cut it into portions using a damp and warm knife. It is advisable to store nougat in the refrigerator.

Dark nougat with nuts

You can make nougat with chocolate and hazelnuts. To do this you will need the following ingredients:

hazelnuts – 300 g;
milk chocolate – 300 g;
powdered sugar – 300 g.

The preparation steps are as follows. You need to fry the nuts a little in a dry frying pan, let them cool, and then grind them. Powdered sugar needs to be dissolved over low heat, mixed with hazelnuts and the resulting mass placed on parchment. After hardening, grind everything in a blender - this is about 15 minutes, until it becomes viscous. Next, pour in the melted chocolate and then whisk. Place the resulting sweetness on parchment, where it is carefully leveled. After cooling, you can cut it into pieces with a hot knife.

Simple recipe

The simplest recipe is considered to be the following. It consists of the following components:

glass of sugar
150 g light honey
half a glass of water.

Cook all the listed ingredients after bringing to a boil for about 10 minutes over high heat. At the same time, beat a couple of egg whites until fluffy, then gradually pour into the hot syrup. Be sure to stir, you can add nuts there, although it will turn out delicious without them.

Important: place the finished mixture on a baking sheet lined with parchment paper, cover with more parchment on top and leave to cool. After the frozen nougat is cut into pieces with a wet knife, sprinkle with powdered sugar.

White nougat

Cooking white nougat will be interesting for many housewives. You will need:

1/2 glass of water;
2 chicken egg whites;
2 tablespoons of honey or molasses;
a glass of sugar;
4 tablespoons of milk powder or cream.

Mix water with honey and sugar in a non-stick pan, cook the mixture until sticky. If you can already make “strings” from the composition, then the process is completed. Separately, beat the whites until thick and very slowly and carefully pour the white foam into the cooked mixture in a thin stream. Beat everything well and slowly add the milk powder. At this point, we can say that the white nougat is ready.

All that remains is to place the product on pastry paper and leave to cool. Next, cut into pieces - the dish is ready.

For dessert, we want to invite you to prepare an exquisite delicacy today. Honey nougat with peanuts will please even the most picky sweet tooth. A subtle honey aroma is combined with a rich nutty taste. The structure turns out to be quite viscous and, having prepared this sweetness according to our recipe, you will forever refuse the store-bought version. Nougat with nuts will appeal to both adults and young sweet tooths. I tried this dessert for the first time in Spain, I didn’t even expect that it would be so delicious. We use peanuts in our recipe, you can use any other nuts or mixed nuts: shelled almonds or slivered almonds, cashews, pine nuts and thoroughly shelled walnuts.

TIME: 8 hours

Easy

Servings: 6

Ingredients

sugar – 400 g;
honey (you should choose a candied product) – 130 g;
water – 50 ml;
eggs – 2 pcs.;
peanuts (already slightly fried) – 250-300 g.

The benefits of nougat

Being a high-calorie dish, nougat is especially valuable for those people who are actively involved in physical labor, in particular athletes. By the way, the calorie content of nougat varies depending on its composition, but generally it is approximately 404 kcal per 100 grams. The benefits of nougat lie in the variety of components provided for in the manufacturing recipe.

Thus, sweets and nuts have a beneficial effect on brain activity, while natural honey and dried fruits in this product contain a lot of vitamins and other substances beneficial to human health. In addition, in combination with glucose, nuts are considered the strongest natural aphrodisiac, which has a positive effect on both men and women.

Chocolate, which began to be added to this sweet much later, also enhances the benefits of nougat, as it not only gives a special refined taste to this dessert, but also improves mood and promotes the production of serotonin, the hormone of joy.

Nougat is a famous oriental sweet. Cooking it is not only difficult, but somehow unusual. It is necessary for the sugar and honey to boil to a certain state. If you study different nougat recipes, you will see that caramel for nougat can be made in two types - soft and hard. I cooked the caramel until I tested it into a soft ball. That's why my nougat didn't freeze. In the refrigerator it hardened to such an extent that it could be cut into pieces. But at room temperature it became soft and stretchy, and the cut pieces gradually fused into a single whole. If you cook the caramel until it forms a hard ball, then the nougat will turn out harder and more stable. Nougat tastes very (VERY!) sweet. But it's great with strong black tea. When eating, the honey taste and aroma is strongly felt. The consistency of nougat is very delicate, melting. And in this silky mass there are hard and aromatic nuts. The more nuts in nougat, the tastier it is.

The hostess asks the guest: “What will you like—tea, coffee?” - Is there anything stronger? - Here, nuts...

COMPOUND

0.5 cups water (125g), 2 cups sugar (400g), 120g honey, 2 egg whites, 1 teaspoon lemon juice, 1~2 cups roasted nuts (almonds, hazelnuts, peanuts, pistachios)

If the caramel is boiled down to a soft ball, the nougat will be soft and sticky. If it reaches a hard ball, then the nougat will be drier and stronger.

While the caramel is cooking, beat the egg whites to stiff peaks. Before finishing beating, add lemon juice.

When the caramel reaches the desired state, start beating the egg whites again at medium speed. Immediately begin pouring the boiling caramel in a thin stream into the whipped egg whites under the rotating blades of the mixer.

Once all the caramel has been poured in, continue beating at medium to high speed. It is advisable to beat the mass until it cools to lukewarm. But since the mass is very thick, the mixer may burn out. If the mixer is weak, then you can beat in several approaches - beat for 1-2 minutes, then break for 1-2 minutes.

Lastly, pour the fried nuts into the resulting thick white mass and stir with a spoon. It is difficult to stir as the mass is very thick and sticky.

Place baking paper in a mold with small sides and lightly grease it with refined vegetable oil or melted butter. Place nougat in a mold about 2 centimeters thick.

Leave at room temperature for 1 to 6 hours, then put the pan in the refrigerator. The mixture will harden in the refrigerator. It will feel sticky when touched, but your finger will remain clean.

Cooking soft nougat with peanuts is a fairly quick process and there are no difficulties in it. We used peanuts, but an equivalent substitute for any other nuts or dried fruits is welcome.

There are many ways to prepare the delicacy, but this recipe has been tested more than once and the result is guaranteed. To form the nougat you will need disposable foil molds.

Ingredients:

Sugar - 400 g.
Egg category C1 (white only) - 2 pcs.
Peanuts - 200 g.
Water - 50 ml.
Honey - 130 g.