If you have made butter cream icing before then nougat will be a snap. The timing can be slightly, and only slightly, tricky but the results are worth any effort.
|French Almond Nougat - Wrapped nougat in the Christmas Boxes|
For 1 Baking sheet I used:
4 Large Egg White - room temperature
1 1/2 Cups Light Corn Syrup
1 Cup of Sugar
1/2 Cup Water
3 Cups of Light Corn Syrup
3 Cup of Sugar
8 Tablespoons of Melter Butter
2 Teaspoons of Vanilla Extract - (1 TBS if you want more vanilla flavour)
1/2 Teaspoon of Salt
7 Cups of Whole Raw Almonds with the skin on
Start by lining your sheet pan with a piece of parchment paper. The paper should slightly extend over the edges. Set the an aside for later.
|French Almond Nougat - Everything is ready to go|
Step 1: Mazetta
In the mixer with the whip attachment, whip egg whites until stiff and set aside.
|French Almond Nougat - Egg Whites|
|French Almond Nougat - Both boiling steps going at once.|
|French Almond Nougat - Coming to temperature|
|French Almond Nougat - The syrup has been added|
|French Almond Nougat - The complete Mazetta|
In another pan mix 3 cups of corn syrup, 3 cups of sugar and bring to a boil. You will want to reach 280 degrees (soft-crack). This can take up to 25 minutes. Be sure not to leave the mixture until you have finished.
Remove the pan from the heat and let sit for 2 minutes.
|French Almond Nougat - Next Syrup|
Pour the slightly cooled mixture over the previously mixed Mazetta and stir until smooth.
|French Almond Nougat - Adding the second syrup|
|French Almond Nougat - Butter and vanilla|
|French Almond Nougat - Add the almonds|
|French Almond Nougat - Mixed in almonds|
Smooth the mixture out to ensure it fills the pan from corner to corner.
Let stand for 1 day. You can let it stand for less time but 1 Day was the right amount of time for me.
|French Almond Nougat - Sitting to cure for a day|
I used:80 - 3 1/2" x 5 " pieces of parchment.
I cut the completed nougat along the short side of the pan in 3/4" slices then each of the strips in to 7 or 8 pieces. I wrapped each piece of nougat in the parchment twisting the loose ends to contain the nougat.
|French Almond Nougat - Cut & Wrap|
- I have had 2 pots of mixtures on the go at once - it reduced the amount of waiting time between step 1 & 2. Since the mixtures have to be at 2 different final temperatures this has worked well.
- don't stack the finished pans on top of each other while you are waiting for the nougat to cool. When I did this, somehow the nougat leap up off the one pan and sealed itself to the other pan. It was difficult to separate the two
- you will need to twist the end of each piece of candy in its parchment cover. If you don't the nougat will ooze out and you will have a pile of nougat with paper innards.
- this might be the place for Tahitian vanilla extract since you are not cooking the vanilla
- you may be able to use glaced fruit in the mixture for a more festive look