My Best Raspberry and Almond Nougat

My Best Raspberry and Almond Nougat

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I’ve searched and tested a gajillion nougat recipes and I’ve finally found THE ONE. And it’s all thanks to a very special secret ingredient… 

I love nougat and I’m picky about it so please don’t ever give me that soft squishy kind and say it’s nougat. It’s not! Can you tell I feel strongly about this?! 

When made correctly, nougat should be firm, chewy and be packed with loads of crunch and tartness to offset all that sugar – and there’s A LOT of sugar! So what’s the secret to making the perfect nougat? 

Firstly, because there’s so much of it, you should use a delicious sugar (luckily you can shop that right here), then you need to add the best white chocolate (conveniently also available here). The white chocolate helps it set firm but without breaking your teeth. But what you really want to know is the secret ingredient, right? It’s cocoa butter! Yes, the fat that is extracted from the cocoa bean. It’s available from most health shops and I always have some in my pantry. It has a wonderful creamy chocolate flavour and adds a richness to baking and desserts which I love! You could swop the cocoa butter out for regular butter but your nougat will be slightly softer. 

To make this nougat even more special, I’ve added lots of almonds and pistachios (don’t be afraid to toast them thoroughly otherwise they don’t taste like much) and then I’ve also studded the nougat with my favourite – freeze-dried raspberries! They add pops of tartness throughout the nougat which just balances everything perfectly. 

This is definitely not an everyday-kind-of-nougat but since it’s all downhill from here to Christmas, this would make a thoughtful homemade gift for someone special. Heck, it’s been a year so maybe that someone special is yourself! I won’t judge! 

The Best Raspberry Almond Nougat
Yields 12
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Nutrition Facts
Serving Size
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Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 x A4 rice paper sheets
  2. 520g (725ml) Natura Sugars Golden Caster Sugar
  3. 60ml water
  4. 350g (250ml) liquid glucose (available at baking shops)
  5. 115g (85ml) honey
  6. 2 large egg whites
  7. 100g cocoa butter, melted and still warm (you can also use butter, if you must, but the nougat will be softer)
  8. 100g The Kate Tin Baking White Chocolate, melted
  9. 150g whole almonds, roasted
  10. 100g pistachios, roasted
  11. 35g (250ml) freeze-dried raspberries (available at health shops)
Instructions
  1. Line the base and sides of a 20cm square cake tin with baking paper. Cut the rice paper to fit the tin – place one in the bottom and keep the other aside for the top.
  2. Dissolve the sugar and water in a saucepan over a low heat and add the glucose and honey, stir until everything is dissolved and melted. Bring the syrup to the boil and simmer until it reaches 130 degrees Celcius on a thermometer. If you don't have a thermometer, drop a small amount of syrup into a cup of tap water. The syrup should form a hard ball in a few seconds.
  3. Start beating the egg whites in an electric mixer to form stiff peaks so that by the time the syrup reaches 140 degrees Celcius you’re ready. (To test, drop a small amount of syrup into a cup of tap water. The syrup will form thin threads that are not brittle but slightly bendy). With the mixer on it’s highest setting, carefully pour the hot syrup down the side of the bowl of the mixer into the stiffly beaten egg whites in a steady constant stream. Don't be too timid here, if you pour it too slowly the egg whites will overwhip - keep a nice thick steady stream running down the side of the bowl.
  4. Beat for 1 minute or until thick and glossy then gradually add the melted cocoa butter and melted chocolate. Working quickly, stir in the nuts, raspberries and spoon the mixture into the lined baking tray.
  5. Top with the remaining piece of rice paper and press down to form an even slab of nougat. Allow to cool and set completely for 2-3 hours.
  6. Slice into bars or pieces using a sharp serrated knife and a sawing action. Wrap the nougat immediately in baking paper, wax paper or cellophane and store in a cool dry place in an airtight container.
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The Kate Tin https://thekatetin.com/

Vanilla, Olive Oil Nougat with Macadamia Nuts

Vanilla, Olive Oil Nougat with Macadamia Nuts

Homemade Vanilla and Olive Oil Nougat with Macadamia Nuts
For as long as I can remember, every gift I’ve ever given my father, has involved nougat. He can’t get enough of the stuff and can devour an entire stash in one sitting. No surprises as to who I get my sweet tooth from (she says as she licks her sticky nougat fingers in order to type this post)! This Christmas I’ve decided that I’m making all my own gifts, mainly because:

1) It’s cheaper.

2) I get to eat the ‘off-cuts’.

3) Nougat tastes better than socks.

4) Nougat is more thoughtful (than socks).

5) Boney M doesn’t play on repeat in my kitchen.

So I’m making a gigantic batch of nougat – for not just my dad but the whole family. You get nougat! You get nougat! Everybody gets nougaaaaat!

Homemade Vanilla and Olive Oil Nougat with Macadamia Nuts
Like all my favourite things, this one is versatile – you can pretty much design your own according to your – I mean your friends’ – taste. I went for a fancy-sounding but uber delicious combination of vanilla, honey, macadamia nuts and proper extra virgin olive oil. I know we think of olive oil as great for salads and drizzling over literally everything savoury (a la Jamie Oliver) but I’m telling you that good olive oil adds something really special to desserts, not only adding complexity but balancing the sweetness too. I used Olive Pride’s Extra Virgin Olive Oil in my nougat since it has a lovely peppery flavour that is just heavenly with the vanilla and honey.
Homemade Vanilla and Olive Oil Nougat with Macadamia Nuts
Nougat has always intimidated me a bit, I’m not going to lie. In fact, the last time I made it was probably in cooking school (eek!). But this recipe right here is gold! If you don’t already have a sugar thermometer, then get yourself one as a Christmas gift because it is totally worth not running around the kitchen going ‘Is it ready? Maybe I should wait… No, it’s ready. Or not.” The only chicken that should be headless in your kitchen at this time of year, is the one in your oven for lunch. And speaking of gifts to yourself, would you not be the happiest sugar addict on this earth if you received this:
Homemade vanilla and olive oil nougat with macadamia nuts
A folded tea towel, a vintage baking tray (or box), some wrapped up sticks of your homemade nougat and a pretty bottle of olive oil – winning! You can also win at the fabulous competition that Olive Pride is running; simply SMS ‘Olive Pride’ and the last 4 digits of the barcode to 46797. Not only do all the SMS proceeds go to BrightStars, a safe home for children but you can also win a R2000 shopping voucher plus a R500 hamper of yummy olive products.

Now while you go win stuff, I’m going to find out how to get nougat off a Macbook keyboard…

Homemade Vanilla Olive Oil Nougat with Macadamia Nuts

Vanilla Bean and Olive Oil Nougat with Macadamia Nuts

Makes 12 bars

 

2 x A4 rice paper sheets (available from baking shops/in the baking aisle)

350g liquid glucose (available from baking and health shops)

115g honey

550g (2 ½ cups) caster sugar

1 vanilla bean, split (shop my vanilla beans here)

2 large egg whites

50g salted butter

50ml Olive Pride Extra Virgin Olive Oil

400g macadamia nuts, roasted

Line the base and sides of a 20cm square cake tin with baking paper. Cut the rice paper to fit the tin – place one in the bottom and keep the other aside for the top. Place the glucose, honey and vanilla in a saucepan over a low heat until melted, then add the caster sugar and stir until the sugar is completely dissolved and the syrup is translucent. Bring the syrup to the boil and simmer until it reaches 130 degrees celcius on a thermometer.

Start beating the egg whites in an electric mixer to form stiff peaks so that by the time the syrup reaches 140 degrees celcius you’re ready.Gently pour the hot syrup down the side of the bowl into the stiffly-beaten egg whites in a steady stream. Beat for 1 minute or until thick and glossy then gradually add the butter and olive oil. Working quickly, stir in the nuts and spoon the mixture into the lined baking tray. Top with the remaining piece of rice paper and press down to form an even slab of nougat. Allow to cool and set completely for 2-3 hours.Slice into bars or pieces using a sharp serrated knife and a sawing action. Wrap the nougat immediately in baking paper, wax paper or cellophane and store in a cool dry place in an airtight container.

 

VARIATIONS Experiment using different nuts – such as pistachios, almonds and pecan nuts – dried fruit like cranberries, and even coffee beans are delicious in this recipe!

 

Disclaimer: This post has been sponsored by Olive Pride who produce a delicious range of olive products, including the Extra Virgin Olive oil used in this post. www.olivepride.co.za