Homemade Fruit and Nut Nougat

Homemade Fruit and Nut Nougat

Introduction:

Nougat is a classic confectionery treat, often enjoyed during festive seasons or as a luxurious sweet any time of the year.

Originating from Mediterranean countries, nougat has become popular worldwide for its soft, chewy texture and delightful mix of nuts and fruits.

This homemade version blends roasted nuts, dried fruits, and a fluffy meringue-like base to create a candy bar that is not only delicious but also visually appealing.

Making nougat at home may seem intimidating, but with a little patience and the right technique, you can create a stunning treat that’s perfect for gifting or enjoying with family and friends.

This recipe will guide you through the process of making your own fruit and nut nougat, combining almonds, pistachios, dried cranberries, and more, all coated in a delicate honey-sugar syrup and whipped egg whites.

It’s chewy, crunchy, and bursting with flavor — a perfect balance of sweetness and texture.

Ingredients:

For the Nougat Base:

2 large egg whites, room temperature

1 1/2 cups granulated sugar

1/2 cup honey

1/4 cup corn syrup (or glucose syrup)

1/4 cup water

1/4 teaspoon salt

1 teaspoon vanilla extract (or almond extract for a nutty flavor)

For the Fruit and Nut Mixture:

1 cup roasted almonds (unsalted)

1/2 cup roasted pistachios (unsalted)

1/2 cup dried cranberries

1/2 cup dried apricots, chopped

1/4 cup candied orange peel (optional, for extra flavor)

For Assembly:

Edible rice paper or parchment paper

Powdered sugar, for dusting

Instructions:

Step 1: Prepare the Nuts and Dried Fruits

Toast the almonds and pistachios in a dry pan or in the oven at 350°F (175°C) for 5-7 minutes until lightly browned and aromatic. Set them aside to cool.

In a large bowl, mix the toasted almonds, pistachios, dried cranberries, dried apricots, and candied orange peel. Toss them together until well-combined. You want to ensure the dried fruit is evenly distributed with the nuts. Set aside.

Step 2: Prepare the Sugar Syrup

In a medium saucepan, combine the sugar, honey, corn syrup, and water. Attach a candy thermometer to the side of the pan. Heat the mixture over medium heat, stirring until the sugar dissolves.

Once the sugar is dissolved, stop stirring and let the mixture cook until it reaches 300°F (150°C), which is the hard-ball stage. This will ensure your nougat has the right firmness once it sets.

Step 3: Whip the Egg Whites

While the sugar syrup is cooking, place the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites on medium speed until they form soft peaks.

When the sugar syrup reaches 300°F, carefully and slowly pour the hot syrup into the beaten egg whites in a thin, steady stream while continuing to whip the egg whites on low speed. This will cook the egg whites slightly and create the meringue-like texture essential to nougat.

Once all the syrup has been added, increase the mixer speed to high and continue beating until the mixture thickens and becomes glossy, about 5-7 minutes. Add the vanilla extract during the final minute of whipping.

Step 4: Combine the Nougat Base with the Fruit and Nut Mixture

Once the nougat base is ready, quickly fold in the fruit and nut mixture using a silicone spatula. Work swiftly but gently to avoid deflating the nougat mixture.

Ensure that the nuts and fruits are evenly distributed throughout the nougat.

Step 5: Shape and Set the Nougat

Line a baking dish or shallow pan (around 8×8 inches) with edible rice paper or parchment paper dusted with powdered sugar to prevent sticking.

Pour the nougat mixture into the prepared dish and press it down evenly using a spatula or a piece of parchment paper to smooth the top.

If using parchment paper, dust the top with powdered sugar and place another sheet of parchment paper on top to prevent sticking.

Let the nougat sit at room temperature for 4-6 hours, or until it has fully set and is firm enough to cut.

Step 6: Slice and Serve

Once the nougat has set, remove it from the pan by lifting the parchment or rice paper.

Using a sharp knife, cut the nougat into bars or squares of your desired size.

If you used parchment paper, carefully peel it off. If using rice paper, it can be left on as it is edible.

Dust the cut pieces lightly with powdered sugar to prevent them from sticking together.

Step 7: Store or Gift

Store the nougat in an airtight container at room temperature for up to 2 weeks. If you’re gifting it, wrap the nougat pieces individually in parchment paper or plastic wrap to keep them fresh and prevent sticking.

For an extra-special presentation, place the nougat in a decorative tin or gift box, making it a perfect holiday treat or gift for special occasions.

Conclusion:

Homemade fruit and nut nougat is a delightful confection that’s perfect for those who enjoy a sweet, chewy treat with bursts of crunchy nuts and tangy dried fruits. This recipe takes a bit of patience, but the end result is worth the effort, offering a gourmet candy that’s far better than any store-bought version.

The combination of honey, sugar, and whipped egg whites creates the ideal nougat texture, while the roasted almonds, pistachios, cranberries, and apricots add a complex mix of flavors and textures. Whether you’re making this as a holiday gift or just treating yourself to a homemade delight, nougat is a versatile and delicious candy that can be tailored to your personal taste preferences by experimenting with different nuts and fruits.

Enjoy the chewy sweetness of this classic confection, and don’t hesitate to get creative with your own fruit and nut combinations for a personalized twist on this traditional recipe!