Irresistible 5-Ingredient Soft Almond Nougat Recipe
Indulge in the rich tradition of Spanish turrones with this informative article. Discover the history of the beloved almond nougat, its popular variations, and valuable tips for creating your own mouthwatering treat. Perfect for festive occasions and holidays, experience the sweetness of Turrón de Jijona and savor the essence of Spanish culinary heritage.
Ingredients
- 250 g Blanched Almonds
- 250 g Honey
- 150 g Sugar
- 2 Large egg whites
- Wafer paper optional, for wrapping)
Instructions
- Toast the almonds: Preheat your oven to 350°F (175°C). Spread the blanched almonds evenly on a baking sheet and toast them in the oven for about 10 minutes until they turn lightly golden and aromatic. Keep a close eye on them to prevent burning. Once toasted, set aside to cool.
- Prepare the nougat mixture: In a saucepan, combine the honey and sugar. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil and let it cook until it reaches the soft-ball stage, which is around 240°F (116°C) on a candy thermometer. To test the stage, you can drop a small amount of the mixture into a bowl of cold water. It should form a soft ball that can be flattened when removed from the water.
- Whip the egg whites: While the honey-sugar mixture is cooking, start whipping the egg whites in a separate mixing bowl until they form stiff peaks.
- Mix the ingredients: Once the honey-sugar mixture reaches the soft-ball stage, remove it from the heat. Gradually pour it into the whipped egg whites while continuing to beat the mixture.
- Add the almonds: Gently fold the toasted almonds into the nougat mixture until they are evenly distributed.
- Shape the nougat: Line a rectangular mold or a baking dish with wafer paper, leaving some excess paper on the sides for wrapping. Pour the nougat mixture into the mold and spread it out evenly.
- Let it set: Allow the nougat to cool at room temperature for a few hours until it sets and becomes firm. You can also place it in the refrigerator to speed up the process.
- Cut and wrap: Once the nougat has set, remove it from the mold and cut it into small rectangular bars or bite-sized pieces. Wrap each piece in wafer paper for an authentic touch.
Notes
Store it in an airtight container to keep it fresh. This delicious treat makes a wonderful gift or a delightful addition to your holiday dessert platter.