Best 4 Almond Nougat Recipes

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**Discover the Sweet Symphony of Almond Nougat: A Culinary Journey into a World of Delights**

Almond nougat, a confectionery masterpiece, tantalizes taste buds with its harmonious blend of sweet, nutty, and chewy textures. Originating from the Mediterranean region, this delectable treat has captivated hearts and palates for centuries. Embark on a culinary adventure as we unveil the secrets behind creating this irresistible confection.

Our collection of almond nougat recipes offers a symphony of flavors and textures, catering to diverse preferences. From the classic Spanish turrón, renowned for its smooth and creamy texture, to the Italian torrone, characterized by its crunchy exterior and chewy interior, each recipe promises a unique gustatory experience.

Whether you prefer the simplicity of a traditional almond nougat or crave the indulgence of a chocolate-dipped variation, our recipes provide step-by-step guidance to ensure success in your culinary endeavor.

Immerse yourself in the world of almond nougat, where sugary bliss meets textural delight. Let your senses dance to the symphony of flavors as you savor each bite of this timeless confection.

Let's cook with our recipes!

CHEWY ALMOND NOUGAT



Chewy Almond Nougat image

We've been making this nougat recipe for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results. -Vera Kramer, Jenera, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

3 large egg whites
1-1/2 cups sugar
1-1/4 cups light corn syrup
1/4 cup water
ALMOND MIXURE:
3 cups sugar
3 cups light corn syrup
1/2 cup butter, melted
4 teaspoons vanilla extract
3 cups slivered almonds, toasted
1 teaspoon salt

Steps:

  • Heavily butter a 15x10x1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes., With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl., For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275° (soft-crack stage), about 15 minutes longer., Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Stir in almonds and salt until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic or waxed paper if desired.

Nutrition Facts :

FRENCH ALMOND NOUGAT



French Almond Nougat image

The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 40 pieces

Number Of Ingredients 10

2 large egg whites, room temperature
3/4 cup light corn syrup
1/2 cup sugar
1 1/2 cups light corn syrup
1 1/2 cups sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 1/2 cups whole raw almonds, skin on
Vegetable oil cooking spray

Steps:

  • Begin by making the mazetta: Using an electric mixer, beat egg whites until stiff; set aside. In a 1-quart saucepan, combine corn syrup, 1/4 cup water, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
  • Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage), 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated. Use immediately or cover and refrigerate until ready to make the nougat.
  • Spray an 8-inch square baking pan with vegetable-oil spray; set aside. Place mazetta in a large bowl; set aside. In a 2-quart saucepan, combine corn syrup and sugar. Clip on candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
  • Over medium-high heat, cook to 280 degrees (soft-crack stage), 12 to 15 minutes, without stirring. If heat is too high, it can boil over, so watch carefully. Remove from heat; let stand for 2 minutes. Without scraping pan, pour syrup over mazetta. Working quickly, stir with a wooden spoon until almost smooth. Stir in butter, vanilla, and salt. Mix until butter is incorporated. Stir in nuts. Scrape into prepared pan, and smooth the top; you may spray your hand with vegetable-oil spray and run it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
  • Spray a large cutting board generously with vegetable oil spray. Unmold nougat from pan onto sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each piece in cellophane or waxed paper.

ALMOND NOUGAT PARFAIT WITH ORANGE COULIS



Almond Nougat Parfait With Orange Coulis image

Provided by Pete Wells

Categories     dinner, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

1 cup whole roasted almonds
1/4 cup granulated sugar
2 cups heavy cream
2 large egg whites
1/2 cup honey
2 tablespoons finely diced orange Chuckles or other jelly candy
2 tablespoons granulated sugar
1/2 cup orange juice

Steps:

  • For caramelized almonds: Preheat oven to 250 degrees. Place almonds on a baking sheet and warm in oven for 10 minutes.
  • In a large sauté pan, combine sugar and 2 tablespoons water. Bring to a boil over high heat. When sugar has dissolved, add warm almonds and, stirring constantly, cook until sugar crystallizes. Continue to cook until sugar melts again and coats almonds. Remove from heat and turn almonds onto a clean work surface, separating almonds to avoid sticking. Allow to cool, then crush or roughly chop, setting aside 1/4 cup for garnish.
  • For nougat parfait: Whisk heavy cream until stiff, and refrigerate until needed. Place egg whites in bowl of a mixer fitted with a whisk attachment. Place honey in a small saucepan over high heat and bring to a boil. Whisk egg whites until they start to thicken, then slowly drizzle in the hot honey, gradually increasing speed of mixer until it is at full speed. Continue to whisk egg whites until they are very thick and completely cool (bowl will feel cool), about 4 minutes.
  • Fold in crushed almonds (except those reserved for garnish) and diced orange candy. Gently fold in whipped cream until blended. Place mixture in a gallon sealable plastic bag with one corner cut off, and pipe it onto a baking sheet in large mounds like meringues. Alternatively, it may be placed in a pastry bag with a large plain tip and piped into 12 1 1/2-inch stainless steel cylinder molds. Freeze until firm, about 4 hours, before serving.
  • For orange coulis: In a small saucepan, combine sugar and 1 tablespoon water. Over medium heat, cook until it becomes an amber caramel. Meanwhile, in a second small pan over low heat, gently heat orange juice. When sugar has reached correct color, remove from heat and slowly add orange juice. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until slightly thickened, then remove from heat and allow to cool.
  • To serve, if using molds, warm each mold with your hands to release it and place two unmolded parfaits on each plate. If using meringue-shaped parfaits, place two or three (depending on size and quantity) on each plate. Drizzle orange coulis around each plate, and sprinkle with reserved caramelized almonds.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 0 grams

LEMONY ALMOND NOUGAT



Lemony Almond Nougat image

This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 96 Pieces

Number Of Ingredients 10

2 pieces edible rice paper, (9 by 13 inches each)
3 cups sugar
1 cup honey
1 cup light corn syrup
1 1/2 cups water
6 large egg whites, room temperature
1 tablespoon pure vanilla extract
3 cups whole blanched almonds, toasted (1 pound)
3 tablespoons finely grated lemon zest
1/2 teaspoon salt

Steps:

  • Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
  • Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
  • Meanwhile (when syrup reaches 270 degrees), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
  • Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane.

Tips:

- For the best results, use fresh almonds. If using store-bought almonds, be sure to toast them before using. - To make sure the nougat is cooked through, insert a toothpick into the center. If it comes out clean, the nougat is ready. - If the nougat is too sticky, add a little more powdered sugar. - If the nougat is too hard, add a little more honey or corn syrup. - Store the nougat in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Almond nougat is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With these tips, you can make the perfect almond nougat every time.

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