7 Easy Ways to Make Nougat at Home
If you have a craving for something sweet or want to try a different snack to boost your energy, nougat can be a very good alternative. Whether it is made of dried fruits or cereals, with sugar or honey, this bar has the particularity of being perfect for any occasion.
5-Minute Crafts has compiled 7 easy recipes you can prepare in the comfort of your own home.
1. Chocolate and roasted peanut nougat
- 125 g dark chocolate to melt
- 50 g roasted and chopped peanuts
- 20 g butter
- 30 g sugar
- 2 tablespoons cocoa powder
- Place the sugar in a large skillet and cook over very low heat until it melts to make a caramel.
- Add the chopped peanuts to the caramel. Once the mixture hardens, break the caramel and peanuts into smaller pieces. Set aside for later.
- Melt the chocolate in a double boiler or au bain-marie, stirring constantly.
- Add the butter and cocoa powder, but only when the chocolate is completely melted. Mix until well-combined.
- Add the small pieces of caramel and peanuts to the melted chocolate and stir.
- Pour the mixture into a square mold of your choice and let it cool down in the refrigerator (not the freezer) for at least 6 hours. Finally, remove, let stand, and serve.
2. Coconut nougat
- 200 g shredded coconut
- 200 g condensed milk
- 80 g chopped walnuts (optional)
- Place the grated coconut and chopped nuts in a bowl and add the condensed milk. Stir until completely incorporated.
- Transfer the mixture to a square mold. You can also roll it in plastic wrap.
- Place the dish or roll in the refrigerator until it hardens for at least 12 hours.
- Remove from the cold, let stand for a few minutes, and cut into pieces.
3. Cashew nut nougat
- 200 g sugar
- 180 g of powdered sugar
- 1 tbsp of glucose
- 200 g honey
- 2 egg whites
- 150 g whole and chopped cashew nuts
- Place the honey, sugar, and glucose in a saucepan and warm up over medium heat without stirring until the mixture reaches the desired consistency.
- To check that the mix has the consistency you want it to have you just have to pour some of the mixture into a glass of cold water after 10 minutes of cooking it. When it cools down, try to shape it into a ball using just your fingers. If this is not possible, heat the syrup up for a little while longer.
- When the syrup is ready, you can start to beat the egg whites until they stiffen up a bit. Pour the syrup in little by little and whisk constantly until you get a foamy but firm consistency.
- Stir in the cashews. Then, sprinkle the powdered sugar on a silicone plate and spread the nougat on it. Spread with the help of a spatula or a rolling pin.
- Let stand at room temperature for 10 hours. Then cut into bars and serve.
4. Pistachio nougat
- 200 g shelled pistachios
- 125 g almonds
- 250 g sugar
- 150 ml whipping cream
- In a food processor, chop half of the pistachios and all the almonds. You can also put them in a bag and crush them with a rolling pin. Set them aside for later.
- In a saucepan, pour in the sugar and cream and boil for 8 minutes over medium-high heat.
- Add the chopped and whole pistachios and the almonds. Stir until a thick batter is formed.
- Transfer the mixture to a mold and let it harden for at least 6 hours. Then unmold and serve.
5. Nut Mix Nougat
- 200 g ground almonds
- 120 g chopped walnuts
- 120 ml whipping cream
- 200 g powdered sugar
- Place the cream and the powdered sugar in a saucepan over low heat. Stir until a homogeneous cream is obtained.
- Add the almonds and walnuts. Incorporate all the ingredients very well.
- Pour the mixture into a square or rectangular mold and let it stand for one hour. Then, take it to the refrigerator and let it harden for at least 12 hours.
- Remove from the refrigerator and cut into bars.
6. Chocolate nougat with puffed rice
- 300 g milk chocolate
- 50 g vegetable or animal-based lard
- 50 g puffed rice
- Melt the chocolate with the butter in a double boiler. Stir until you obtain a homogeneous and creamy texture.
- Add the puffed rice and stir carefully so that it does not get crushed.
- Pour the mixture into a square mold and flatten gently with a spatula. Let it cool and place it in the refrigerator for at least 12 hours.
- Remove from the refrigerator, cut into bars, and serve.
7. Soft nougat or Jijona nougat
- 300 g ground almonds
- 200 g honey
- ½ tbsp ground cinnamon
- 50 g sugar
- 1 egg white
- Zest of one medium lemon
- Pinch of salt
- In a frying pan, place the ground almonds and toast over medium heat, stirring until evenly browned. Set aside.
- In a saucepan, pour in the honey and sugar, and warm up over low heat. Stir until melted into a semi-liquid mixture and remove from the heat.
- Beat the egg white until it forms stiff peaks and add it to the pot along with the honey and the melted sugar. Stir quickly.
- Bring the mixture back to a very low heat. Stir constantly until a thick cream is formed.
- Remove from the heat and add the rest of the ingredients. Mix until well-blended.
- Transfer the preparation to a rectangular mold and press it down with a spatula. Cover with plastic wrap and let it cool.
- Place the nougat in the refrigerator and let it harden for 6 hours or, preferably, overnight. If you want an even more compact consistency, place a heavy object on top, like a sealed milk carton.
- Remove from the cold and let stand. Then cut into pieces and serve.