Nougat at home - recipe with photo:

Prepare the syrup. To do this, pour all the granulated sugar into a deep saucepan with a thick bottom and add water to it.

Place the saucepan on the fire and bring the mixture to a boil over low heat until the sugar is completely dissolved. Stir the sugar solution only until it boils! Boil the syrup for 5-7 minutes over medium heat to a temperature of 112-114 C. If suddenly during boiling you notice that sugar crystals have begun to form on the walls of the pan, be sure to wash them off with a damp brush.

Add honey or invert syrup to the syrup and stir.

Return the saucepan to the heat and boil the syrup for 15 minutes to a temperature of 135-140 C.

When the thermometer shows 120 C, pour the egg whites into a large, clean, dry bowl. Beat the whites with a mixer until stiff foam is obtained.

Without stopping beating the whites, remove the hot syrup from the heat and, without letting it cool, pour it in a thin stream into the whites. Please note that you need to pour the syrup onto the side of the mixing bowl, being careful not to get it on the mixer beaters, since if the syrup gets on the beaters, it can immediately harden, forming caramel threads, which will make it difficult to beat properly mass. After adding all the syrup, beat the whites until they cool to room temperature and turn into a thick and viscous mass.

Add pre-roasted and peeled peanuts to them.

And stir the mixture thoroughly so that the nuts are evenly distributed. By the way, if you wish, you can replace peanuts with other favorite nuts or take a mixture of several types.

Line a 22x22 cm mold with baking paper. Place the prepared mass into it and level it over the entire surface of the mold. You can take a slightly smaller mold (20x20 cm or 18x18 cm), then the nougat will turn out a little thicker.

Cover the surface of the nougat with another sheet of parchment and compact the mass well. Place the homemade nougat pan in the refrigerator for at least 3 hours or overnight until it sets completely.

Remove the finished homemade nougat with peanuts from the refrigerator and cut into portions. To ensure that the mass sticks to the knife as little as possible during slicing, moisten the blade in hot water (only after that do not forget to wipe it dry).

That's all! As you can see, the recipe for nougat at home is quite simple!

Today we will prepare such a tasty and nutritious dish as homemade nougat. There is no need to overpay when you can easily achieve the coveted standard with your own hands.

This is a confectionery product; according to tradition, it is prepared from honey and sugar and various nuts. Nuts are an essential product in nougat.

Nougat has been loved in Europe since the 15th century and is still an attribute of all Christmas holidays. And nougat came to Europe from the Middle East.

How to make nougat with your own hands?

We won't need much.

Products:

• 250 g whole almonds,
• white of 1 egg,
• 60 g sugar,
• citric acid 1/4 tsp,
• a thin glass of honey,
• 0.3 kg sugar, 1/4 cup water,
• vanilla extract 1 tsp,
• unsalted butter 60 g.

On the one hand, it may seem that nougat is very difficult to cook. However, once you start preparing nougat at home, you will see that there is absolutely nothing complicated, you just need to remember a couple of basic points.

Nougat often contains nuts. You can use any nuts in our sweets that you can find. For us, these are almonds and need to be toasted first. Unroasted nuts will have a certain softness, which will negatively affect the quality of the product. Roasted nuts release their aroma very intensely under the influence of temperature.

Place on a sheet or frying pan and fry until golden brown, 10 minutes. Honey should never be candied or old. Pour the honey into a ladle and bring it almost to a boil. Honey helps the nougat to be completely soft and prevents the sugar from crystallizing. Plus, honey is also known to be very aromatic.

In addition, another important point - Let's cook sugar syrup. When cooking syrup, you need to take into account that before the syrup begins to boil, the sugar must be completely dissolved. Stir the sweet solution and heat.

To prevent sugar crystals from forming along the walls of the vessel, experienced confectioners take an ordinary kitchen brush, dip it in water and brush it along the walls of the pan, as if collecting sugar.

Also, to prevent the sugar from crystallizing, add a little lemon juice to the syrup.

As soon as the syrup boils, stop stirring and do not disturb it anymore. Let the syrup heat up up to a temperature of 148 degrees, this is the soft caramel stage. It looks a lot like that, doesn't it?

A special caramel thermometer is used to control the temperature. If you plan to cook nougat or caramel in the future, then such a device is a must.

Meanwhile, separate the yolk and white, add sugar, citric acid, vanilla extract to the white and beat. Then combine hot honey and sugar syrup. Continuing to beat the whites, slowly pour in the caramel(a mixture of honey and sugar). The caramel is very hot, beat for 5-7 minutes until it becomes fluffy. Next add butter.

You can replace the butter with any chocolate (dark, white), just take a little more than the volume of butter.

Mix. The nougat mixture is ready. Pour the prepared roasted nuts into it. You can chop the nuts coarsely, but they look great in nougat whole. Mix and transfer to a form to harden. Any shape will do, whichever one you like and whichever one you have on hand. Let cool for about an hour. Then we put the form with nougat in the refrigerator to completely harden, cut it into portions.

Our yummy is ready! Bon appetit!

The holidays are coming, I’m collecting sweet recipes, and not only do I want sweets for the holidays, just for tea - it’s always nice. So, nougat recipes - and a description of what it is.

A nougat recipe describes a confection that differs in consistency, color and taste. But they are united by a similar preparation process and composition. A nougat recipe necessarily includes sugar and nuts.

Nougat, recipe 1

90 g butter
65 g sugar
30 g nuts
65 g powdered sugar
25 g cocoa

Add sugar to 25 g of butter and heat. When the mixture turns light brown, add chopped nuts. Place the mixture on a plate greased with vegetable oil. Stir the remaining butter and add the rest of the ingredients. If the prepared mass crumbles, add a few drops of cognac. If the mass is too wet, add grated nuts. Form various figures from the resulting mass and roll them in grated nuts or sprinkle with cocoa.

Nougat, recipe 2

First you need to mix 25 g of butter with sugar and heat it up. When the mixture turns light brown, add chopped nuts.

Place the mixture on a plate greased with vegetable oil and smooth it out. After drying, grind. Beat the remaining butter - about 50-60 g, then add powdered sugar, about the same weight, cocoa and chopped nut mass, about 100 g. Mix. You can add a few drops of cognac.

Make candies of different shapes and roll them in grated nuts or sprinkle with cocoa.

How nougat was prepared in the East

In the countries of the Arab East, nougat was especially revered - this delicacy in ancient sources was called “the heavenly delight of the padishahs.”

And the “delight” was prepared like this: egg whites were beaten into thick sugar syrup, the mixture was boiled, candied fruits and nuts were poured into it, the viscous mass was thoroughly mixed, flavored with lemon zest or vanilla and immediately poured onto an oiled marble board.

The nougat was then leveled using wooden spatulas, allowed to harden and cut into small pieces, which were rolled in powdered sugar.

AND Italian recipeovleniya torrone (nougat)

400 g powdered sugar; 300 g honey; 700 g of shelled hazelnuts;

300 g creamy chocolate; 3 egg whites.

Place the honey in a saucepan and cook over low heat, stirring constantly, until a drop of honey solidifies in the cold water (when tested). Separately, boil the powdered sugar with a little water until it turns brownish.

Now add sugar to honey. Place this pan in another pan with hot water and continue steaming, adding well-beaten egg whites, peeled nuts (better if they are peeled), and melted chocolate (to melt it, add 50 grams of chocolate to 250 grams of chocolate). gr. sugar and 50 g. water and put everything on low heat).

Do not cook the torrone for very long. Place on a marble board. Level with a buttered knife and cool. Ideally, you need to have ostie - thin, tissue paper-like plates. They are edible. They are wrapped around the top and bottom of the torrone. But you can do without them. When the torrone has cooled slightly, sprinkle with powdered sugar and cut with a knife.

Addition: The finished torrone can be doused with chocolate glaze, whole or pre-cut into pieces.

Ancient Roman nougat (koshalva)

Italian recipe

The dish is called Torrone, it resembles koshalva (nougat) and is one of the traditional Christmas sweets.

Egg whites are whipped into a stiff foam, honey or sugar, toasted almonds, hazelnuts or pistachios, and sometimes a little candied fruit are added. Italian torrone is very similar to the Arabic delicacy, which includes honey and sesame nuts.

The official mention of torrone was registered in 1441. It was served at the wedding table of Francesco Sforza and Bianca Maria Visconti, and here it received its name in honor of the tallest bell tower (Torrazzo) of the Duomo Cathedral of the city of Cremona.

Torrone was rightfully considered a royal dessert, although it could be easily prepared in any home. This is a holiday dish for rich and poor.

Currently, such nougat continues to be very popular throughout Italy. There are a huge number of variations on the theme. Torrone with chocolate icing, rum, coffee, lemon and orange slices.

In the city of Cremona you will find the famous Torrone Marrakech, which includes cream, chocolate, butter, sugar, dates, dried figs, almonds and pink pepper.

Nougat ice cream

200 g of a mixture of any nuts (for example, walnuts, hazelnuts and peanuts), 100 g of dark chocolate, 100 g of various candied fruits (for example, cherries, papaya, pineapple), 3 egg yolks, 75 g of sugar, 1 tsp. cinnamon, 1/4 tsp cardamom, ginger, nutmeg, 0.5 liters of heavy cream (33-35%).

Chop the nuts coarsely and lightly fry in a frying pan without oil. If you use peanuts in chocolate, then of course you don’t need to fry them.

Place the nuts in a bowl and add the chopped chocolate. It's better to chop it smaller. Finely chop the candied fruits; you can add the whole cherries. Mix. In a separate bowl, mix sugar and yolks. Beat with a mixer until creamy, add all the spices. Add a mixture of nuts, chocolate and candied fruits. Separately, beat the cream with a mixer until thick. Combine the cream and yolk mixture. Cover a mold (~1 liter capacity) evenly with cling film so that the ends hang down. Pour the mixture into the mold. Cover with film.

Place in the freezer for at least 12 hours. 20 minutes before serving, remove the dessert from the freezer. Turn over and remove from the mold. And leave for 4-5 minutes. Remove the film and leave for another 5 minutes. It is better to cut with a knife dipped in hot water, then the nougat will not break. The remaining dessert can be put back in the freezer; it can be stored for 3-4 weeks.

Therefore, it can be done in advance.

When serving, decorate with berries or fruits

Nougat with pistachios

Ingredients :

3 squirrels
150 g peeled almonds
300 g peeled pistachios
300 g liquid honey
200 ml water
500 g granulated sugar

Preparation:

1. Fry pistachios and almonds in a dry frying pan.
2. Heat honey in a saucepan until ready. Check readiness. drop some honey into a cup of cold water. Ready honey turns into a soft ball in cold water.
3. Prepare sugar syrup. To do this, pour 200 ml of water into a saucepan or any pan. Heat the syrup until ready. A drop of the finished syrup in cold water should crystallize.
4. Beat the chilled whites with a mixer into a strong foam. Then, without stopping whisking, pour in honey in a thin stream, and then sugar syrup.
5. Beat the mixture until it becomes shiny and smooth.
6. Add nuts to the mixture and stir.
7. Place the nougat on aluminum foil in a 1 cm layer, let cool and cut into squares.

Sources:

Posted:

Turron is a sweetness, firstly, Italian, and secondly, Christmas. There is also a third thing: the dessert with the beautiful name “torrono” is nothing more than just nougat. Delicious, beloved nougat from childhood, which we will prepare at home, just on the eve of Catholic Christmas.
To the uninitiated it may seem that nougat at home is impossible. But that's not true. The technology is simple and clear, as you will see right now.

Cooking time: 40 minutes.
Hardening time: 5-7 hours.

Ingredients

To make homemade nougat you will need:

• honey 1.5 cups
• sugar 350 g
• vanilla sugar 1 sachet
• egg whites 2 pcs.
• juice of 1/4 lemon (or zest)
• almonds 100 g
• peanuts 100 g
• walnuts 100 g
• sea ​​salt pinch
• water 3 tbsp. l.
• butter 2 tbsp. l.

Preparation

To prepare this dessert you will need a nut. As a rule, almonds are used, but other nuts can be added.
Place the nuts in a deep frying pan and lightly brown over low heat. Instead of a frying pan, you can use the oven - lightly bake the nuts for 15 minutes at 170 degrees.



Pour honey into a ladle, add water and melt until bubbles form (to a boil).



This process will not take much time, but you should constantly stir the honey with a spatula.



After 5 minutes, add vanilla and regular sugar to the honey.



Cook the sweet mixture over low heat until the sugar is completely dissolved. This will take you about 10 minutes.



Simultaneously with this process, beat the whites with a pinch of salt until stiff peaks form.



Carefully, slowly, begin to pour the finished caramel in a thin stream into the egg whites, whisking the mixture with a mixer.



You will begin to get a soft plastic mass.



Pour all the nuts into it (pre-crush into medium-sized pieces). Add lemon juice (or zest) to it.



Stir the mixture with a spatula.



Line a suitable baking sheet with parchment or foil (I tried foil and can say that the nougat sticks to it a little), grease with oil.



Pour the nougat into the mold, then place in a cool room for several hours.



Cut the finished nougat into cubes, serve as a sweet for tea, and store in the refrigerator.

Here you go. Is homemade nougat difficult? No! This is a simple and very tasty thing.

Sticky, sweet and aromatic nut nougat migrated from the Middle East to Europe back in the 15th century, and was so liked by the French, Italians and Spaniards that it became an integral attribute of the Christmas holidays. Moreover, the recipe for making nougat at home is not at all as complicated as it might seem. And even if the first, or even the second time, you don’t get exactly what you need, but, in the end, having mastered this process, you will become the idol of your children, and your neighbors too.

Nougat - homemade recipe

Ingredients:

• sugar – 300 g;
• liquid honey – 5 tbsp. spoon;
• egg whites – 2 pcs.;
• water – 50 ml;
• lemon juice – 1 teaspoon;
• vanilla sugar – 1 package;
• almonds – 300 g;
• waffle cakes – 6 pcs.

Preparation:

Soak the almonds in boiling water for a few minutes, then drain and remove the skins, place them in a single layer on a baking sheet and roast the nuts in the oven. Make sure the almonds don't burn. Turn off the oven, but leave the nuts inside - they should remain warm.

Add sugar to water and place on low heat. As soon as it boils, add honey. The most difficult thing in preparing nougat is maintaining the temperature. If the sweet mass is not warmed up enough, the nougat will not harden, although it will turn out very tasty. The syrup needs to be brought to 140 degrees and it’s great if you have a thermometer in the kitchen to check this. Otherwise, we’ll trust our intuition - we need to catch the moment when the syrup is already thickening, but has not yet turned into caramel. To do this, increase the heat to maximum and cook, stirring constantly, for 10 minutes.

At the same time as preparing the syrup, beat the egg whites to stiff peaks. Halfway through the process, add lemon juice and vanilla sugar. Continuing to beat, pour in the syrup in a thin stream. An extra pair of hands in the kitchen won’t hurt you here, since you’ll have to whisk for a long time – 15-20 minutes. The mass should increase in volume, become thick and viscous. Add nuts to the future nougat, dried fruits if desired, and mix everything with a spoon.

Spread a third of the nougat in an even layer on the waffle crust and cover with the second crust. We repeat this twice. Place under a press and place in the refrigerator overnight. Afterwards, cut into portions with a hot, slightly damp knife (just hold it for half a minute under running water). And enjoy it with tea or milk.

We store our own nougat, if there is anything left after tasting, in an airtight container in the refrigerator. If you like the recipe, you can experiment a little and replace the waffles with a layer of cookies or sponge cake. You can also coat pieces of homemade nougat with chocolate to create real candies. Enjoy!

How to cook dark nougat with nuts - recipe

Ingredients:

• milk chocolate – 300 g;
• powdered sugar – 300 g;
• hazelnuts – 300 g.

Preparation:

Lightly fry the nuts in a dry frying pan, let cool and grind. Melt the powdered sugar over low heat, mix with nuts and spread the resulting mass on parchment; when it hardens, grind everything in a blender - it will take 10-15 minutes until it becomes sticky. Then pour in the melted chocolate and beat again. Place the resulting nougat on parchment and level it out. After cooling, divide into pieces with a hot knife.

How to make frozen nougat?

Ingredients:

• ice cream – 4 tbsp;
• protein – 2 pcs.;
• liquid honey – 2 tbsp. spoons;
• almonds – 1/2 cup;
• pistachios – 1/2 cup;
• dried apricots – 6 pcs.;
• cranberries – 1/2 cup;
• salt – 1 pinch.

Preparation:

How to cook frozen nougat? Heat the nuts in a frying pan and crush them into large pieces, also chop the cranberries and dried apricots. Beat the chilled whites with a pinch of salt until stiff peaks form. Melt the honey in a steam bath and add it drop by drop into the egg whites, without stopping whisking. Carefully add nuts and dried fruits, soft ice cream, and mix. Place the resulting mass in a rectangular pan lined with cling film. Flatten and place in the freezer for at least 4 hours, or better yet, overnight.

In the morning, using film, remove the nougat from the mold, cut into slices and serve with a fragrant cup of coffee to your beloved in bed.