{"id":2723,"date":"2012-12-21T23:54:34","date_gmt":"2012-12-21T13:54:34","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=2723"},"modified":"2016-06-02T13:59:22","modified_gmt":"2016-06-02T03:59:22","slug":"nougat-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/nougat-recipe\/","title":{"rendered":"Nougat Recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<p><img decoding=\"async\" class=\"photo\" title=\"nougat candy homemade recipe\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/12\/IMG_0703-1024x768.jpg\" alt=\"candy recipe nougat ann reardon how to cook that\" width=\"550\" \/><\/p>\n<p>This nougat is the hard chewy variety, great for Christmas gifts. If you add lots of dried fruit and leave it a few days it will soften a little and not be such a jawbreaker. If you like hard nougat then just add nuts. You can dip it in chocolate or enjoy it just as it is.<br \/>\n<span class=\"item\"><br \/>\n<\/span><\/p>\n<h3 class=\"fn\">Nougat Recipe Ingredients<\/h3>\n<p>2 cups or 432g (15.24 ounces)\u00a0caster (superfine) sugar<br \/>\n1 1\/2 cups or 528g (18.62 ounces) liquid glucose syrup (or corn syrup)<br \/>\nhoney (optional &#8211; decrease the liquid glucose in equal amounts for the honey that you add, I add just 1 Tbsp this is just for flavour)<br \/>\n2 egg whites (72g (2.54 ounces))<br \/>\n1 1\/2 cups or 195g (6.88 ounces) nuts of your choice &#8211; I like to use pistachios in the mix because of the colour<br \/>\n1 1\/2 cups or 252g (8.89 ounces) mixed dried fruit (you can decrease the fruit and increase the nuts if you prefer)<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/7JGQj9h4HxU\" width=\"550\" height=\"413\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>Firstly get everything ready because once the sugar syrup is at the right temperature you need to be a ready to move quickly.<br \/>\nPlace your egg whites into the bowl of an electric stand mixer (you can use a hand mixer but you will probably need someone to assist you). Line a tray with <b>non-stick<\/b> baking paper, put some water into a cup with your pastry brush and have your candy thermometer ready.<br \/>\nPlace the sugar, glucose syrup and honey into a saucepan and stir until the sugar was dissolved. Wash down the sides of the pan using a pastry brush. Turn on the beater and whip the egg whites to soft peaks.<br \/>\nUsing a candy thermometer monitor the sugar syrup temperature until it reaches 250<span class=\"Apple-style-span\">\u00baF (<\/span>120<span class=\"Apple-style-span\">\u00ba<\/span>C). Remove from the heat, turn on the mixers and add three soup ladles full into the egg whites.<br \/>\nLeave the mixers running and return the pan to the heat. Continue to heat until it reaches 300\u00baF (150\u00baC) then immediately pour into the egg white mixture in a steady stream. It will start to get very thick, add the fruit and nuts and quickly pour onto the lined baking tray.<br \/>\nIf you want flat bars place another sheet of non-stick baking paper over the top and use rolling pin to smooth out. Once it is cold, turn out and peel off the paper. Using a sharp knife and a lot of muscles push down and rock back and forth on the knife to force it through the candy.<br \/>\nStore in an airtight container with non-stick paper on the base and between the layers of nougat.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-2727\" title=\"nougat candy recipe\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/12\/IMG_0661-1024x768.jpg\" alt=\"nougat candy recipe\" width=\"550\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-1024x768.jpg 1024w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><br \/>\n<span class=\"review hreview-aggregate\"><span class=\"rating\"><span class=\"average\" style=\"display: none;\">4.5<\/span><span class=\"count\" style=\"display: none;\">352<\/span><\/span><\/span><\/p>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/nougat-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"nougat candy recipe\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-200x200.jpg 200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2012\/12\/IMG_0661-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"2727\" \/><\/a><p>This nougat is the hard chewy variety, great for Christmas gifts. If you add lots of dried fruit and leave it a few days it will soften a little and not be such a jawbreaker. If you like hard nougat then just add nuts. You can dip it in chocolate or enjoy it just as it is. Nougat Recipe Ingredients 2 cups or 432g (15.24 ounces)\u00a0caster (superfine) sugar 1 1\/2 cups or 528g (18.62 ounces)<\/p>\n","protected":false},"author":1,"featured_media":2727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,145,150,152,156],"tags":[31,1203,523,1202,1201,952,1199,1197,1200,1198],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/2723"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=2723"}],"version-history":[{"count":12,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/2723\/revisions"}],"predecessor-version":[{"id":24916,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/2723\/revisions\/24916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/2727"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=2723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=2723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=2723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}