• Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts

Made with these products:

Preparation time: 30 minutes plus 24 hours resting time

Cooking time: 
10 minutes to roast the nuts

Serves: 25 pieces

Equipment: baking tray, parchment paper 

ŸMethod

  1. ŸLine a baking tray with parchment paper.
  2. Toast the hazelnuts and almonds in a pre-heated oven set at 375°F for about 10 minutes.
  3. Attach the Whisk and add the honey, sugar, water and egg whites.
  4. Set the temperature to 285°F, set the speed to maximum and hold down the pulse (P) button until it double beeps (this will ensure the machine hits a high temperature at a high speed). Once you hear the beeps, whisk the mixture at this temperature for five minutes.
  5. Turn the temperature off and continue to mix until the temperature reaches 120°F.
  6. Remove the whisk and lightly oil the surface of the Creaming Beater and attach.
  7. Add the nuts (hazelnuts, almonds and pistachios) to the mixture and carefully mix on a slow speed until combined.
  8. Spread the mixture over the lined baking tray to around 1/2 inch thick and place another sheet of parchment paper on top.
  9. Allow to set at room temperature for at least 24hours.
  10. Cut the nougat with a sharp knife into several rectangular pieces.
  11. If you wish, you can dip into melted chocolate to finish.

Ingredients

4 oz hazelnuts
4 oz almonds
1/4 cup honey
1 1/4 cup sugar
70 ml water
1 egg white
4 oz pistachio nuts

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