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

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Ingredients

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.

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Anold Nyanhete

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This nougat is amazing, thank for the recipe

Favmamota Ojo

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This nougat is a delicious and festive treat. I highly recommend it!

Sue Aubin

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This recipe is a keeper. I'll definitely be making this nougat again.

Imon Hosen

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I can't wait to try this recipe. It looks delicious!

Kishor Gurung

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This is the best nougat I've ever had. Thank you for sharing the recipe!

Pak Club

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I'm so glad I found this recipe. This nougat is amazing!

GSM

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This nougat is perfect for a gift. It's beautiful and delicious.

Jamelle Ward

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I love how this nougat looks. It's so elegant and festive.

Prodip Ray

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The nougat was a little difficult to cut, but it was worth the effort. It's a delicious and festive treat.

Gladys

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This nougat is a little too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.

Saymon fashan Besness

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The almond flavor in this nougat is really pronounced. It's a great choice for a holiday treat.

Vera Ekor

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I love the texture of this nougat. It's chewy and slightly crunchy, and it melts in your mouth.

ftf clan ftf clan

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This was my first time making nougat, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the nougat turned out delicious.