5 Steps to Irresistible Chocolate Almond Nougat
Chocolate almond nougat is a delicious confection made by blending roasted almonds, sugar, honey, and sometimes egg whites, with rich, smooth chocolate. It has a chewy, slightly crunchy texture that makes it a beloved holiday treat, especially around Christmastime. Although nougat is popular across different cultures, this particular variety draws inspiration from Spanish turrón, a traditional sweet that has been part of Spanish Christmas celebrations for centuries.
Ingredients
- 100 g Granulated Sugar
- 30 g Water
- 20 g Honey
- 10 g Corn syrup
- 1 Large egg white
- 200 g Finely chopped dark chocolate (minimum 70%)
- 150 g Blanched and toasted almonds
Instructions
- Toast the almonds: Preheat oven to 325°F (160°C). Spread almonds on a baking sheet and toast for 10–15 minutes, or until golden brown. Let cool completely.
- Make the caramel: In a small saucepan, combine sugar, honey, and salt. Cook over medium heat, without stirring, until sugar dissolves and a golden caramel forms. Remove from heat and let cool slightly.
- Melt the chocolate: In a heatproof bowl over simmering water, melt chocolate until smooth.
- Combine: Gradually whisk the warm caramel into the melted chocolate. In a separate bowl, whisk egg white until stiff peaks form. Gently fold egg whites into the chocolate-caramel mixture.
- Add almonds: Stir in toasted almonds until evenly distributed.
- Pour into mold: Pour mixture into prepared loaf pan. Tap gently to remove air bubbles.
- Chill: Refrigerate for at least 4 hours, or until firm.
- Slice and serve: Cut into desired shapes and serve.
Notes
More Tips:
- For a softer texture, slightly undercook the caramel.
- Add a pinch of cinnamon or vanilla for extra flavor.
- For a crunchier texture, add chopped nuts like walnuts or hazelnuts.