Old Fashioned Holiday Nougat
Old fashioned holiday nougat is a classic Christmas confection that is sure to please everyone on your list. This delicious and festive treat is made with a simple combination of sugar, honey, egg whites, and nuts. It is then flavored with vanilla extract and can be garnished with candied fruit or other festive toppings.
I decided to make old fashioned holiday nougat because it is a classic Christmas confection that I have loved since I was a child. I remember my grandmother making it every year, and the smell of the sugar syrup cooking and the almonds roasting would fill the house. It was always one of my favorite treats, and I loved to help my grandmother make it.
One year, when I was about 10 years old, my grandmother decided to teach me how to make nougat on my own. I was so excited! She showed me how to make the sugar syrup, beat the egg whites, and fold in the almonds. I was so careful to follow her instructions, and I was so proud of myself when the nougat turned out perfectly.
I took a bite of the nougat, and it was even better than I remembered. It was soft and chewy, with a rich sweetness and a hint of vanilla. I could taste the love that my grandmother had put into it, and I knew that I would cherish this recipe forever.
Now, many years later, I still love to make old fashioned holiday nougat. It brings back so many fond memories of my childhood, and it is a delicious and festive treat that I can enjoy with my own family and friends.
Why you are going to love this recipe:
Delicious: This recipe is made with simple, high-quality ingredients, and the results are simply delicious. The nougat is soft, chewy, and has a rich, nutty flavor.
Festive: Nougat is a classic Christmas confection, and this recipe is sure to put everyone in the holiday spirit. The nougat can be decorated with candied fruit, nuts, or other festive toppings, making it a beautiful and delicious treat to serve at holiday parties or gatherings.
Easy to make: This recipe is relatively easy to make, even for beginner cooks. The key is to follow the recipe carefully and to cook the sugar syrup to the correct temperature.
Versatile: Nougat can be enjoyed in a variety of ways. It can be eaten plain, or it can be used to make other treats, such as nougat candy bars, nougat brittle, or nougat ice cream.
Questions I often get asked about this recipe:
Question: What is the best type of honey to use in this recipe?
Answer: I recommend using a light-colored honey, such as clover honey or acacia honey. Darker honeys can have a stronger flavor, which can overwhelm the other flavors in the nougat.
Question: Can I use a different type of nut in this recipe?
Answer: Yes, you can use any type of nut that you like. Almonds are traditional, but you could also use peanuts, walnuts, pecans, or macadamia nuts.
Question: My nougat turned out too hard. What did I do wrong?
Answer: It is important to cook the sugar syrup to the correct temperature. If the syrup is cooked too high, the nougat will be hard. You can also try adding a few tablespoons of light corn syrup to the nougat mixture to help soften it.
Question: My nougat turned out too runny. What did I do wrong?
Answer: If the nougat mixture is too runny, it may not have been beaten long enough. Be sure to beat the egg whites until they are stiff peaks before adding the sugar syrup. You can also try adding a little more powdered sugar to the nougat mixture to help thicken it.
Question: How can I store the nougat?
Answer: Store the nougat in an airtight container at room temperature for up to 2 weeks. You can also freeze the nougat for up to 3 months.
What you need to make the recipe:
Ingredients:
2 cups granulated sugar
1/2 cup honey
1/4 cup water
1/2 teaspoon vanilla extract
4 large egg whites
1 cup powdered sugar
1 cup chopped almonds
1/4 cup chopped candied fruit (optional)
How to make the recipe:
Instructions:
Line an 8×8 inch baking dish with parchment paper.
In a large saucepan, combine the granulated sugar, honey, and water. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 5 minutes, or until the sugar syrup reaches 300 degrees F on a candy thermometer.
In a large bowl, whisk the egg whites until soft peaks form. Slowly add the powdered sugar, whisking constantly until stiff peaks form.
With the mixer running on low speed, slowly drizzle in the hot sugar syrup. Be careful not to pour the syrup directly onto the egg whites, as this could cause them to cook. Once all of the syrup has been added, increase the speed to high and beat for 5 minutes, or until the nougat mixture is thick and glossy.
Fold in the almonds and candied fruit (if using).
Pour the nougat mixture into the prepared baking dish and spread evenly. Smooth the top with a spatula.
Let the nougat cool and set at room temperature for at least 8 hours, or overnight.
Once the nougat is set, cut it into squares and serve.
Tips:
For a smoother nougat, sift the powdered sugar before adding it to the egg whites.
Be careful not to overcook the sugar syrup, or the nougat will be hard and brittle.
If the nougat mixture is too thick to spread, you can add a few tablespoons of light corn syrup.
To prevent the nougat from sticking to your knife, grease the knife with butter or shortening before cutting.
Printable Recipe:
Old Fashioned Holiday Nougat
Old fashioned holiday nougat is a classic Christmas confection that is sure to please everyone on your list. This delicious and festive treat is made with a simple combination of sugar, honey, egg whites, and nuts. It is then flavored with vanilla extract and can be garnished with candied fruit or other festive toppings.
Ingredients
- 2 cups granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 4 large egg whites
- 1 cup powdered sugar
- 1 cup chopped almonds
- 1/4 cup chopped candied fruit (optional)
Instructions
- Line an 8x8 inch baking dish with parchment paper.
- In a large saucepan, combine the granulated sugar, honey, and water. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 5 minutes, or until the sugar syrup reaches 300 degrees F on a candy thermometer.
- In a large bowl, whisk the egg whites until soft peaks form. Slowly add the powdered sugar, whisking constantly until stiff peaks form.
- With the mixer running on low speed, slowly drizzle in the hot sugar syrup. Be careful not to pour the syrup directly onto the egg whites, as this could cause them to cook. Once all of the syrup has been added, increase the speed to high and beat for 5 minutes, or until the nougat mixture is thick and glossy.
- Fold in the almonds and candied fruit (if using).
- Pour the nougat mixture into the prepared baking dish and spread evenly. Smooth the top with a spatula.
- Let the nougat cool and set at room temperature for at least 8 hours, or overnight.
- Once the nougat is set, cut it into squares and serve.
Notes
- For a smoother nougat, sift the powdered sugar before adding it to the egg whites.
- Be careful not to overcook the sugar syrup, or the nougat will be hard and brittle.
- If the nougat mixture is too thick to spread, you can add a few tablespoons of light corn syrup.
- To prevent the nougat from sticking to your knife, grease the knife with butter or shortening before cutting.
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