Fruit and Nut Nougat

Fruit and Nut Nougat

This homemade nougat is a delightful, chewy treat packed with a mixture of nuts and dried fruits. It’s a perfect sweet snack or a beautiful gift for the holidays.

Ingredients:

• 2 cups granulated sugar
• 1 cup honey
• 1/2 cup water
• 2 large egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups mixed nuts (almonds, pistachios, hazelnuts, etc.)
• 1 1/2 cups mixed dried fruits (cranberries, apricots, raisins, etc.)
• Rice paper or parchment paper (optional, for lining)

Instructions:

1. Prepare the Pan:
   • Line an 8×8-inch square baking pan with rice paper or parchment paper. If using parchment, lightly grease it with a bit of oil or non-stick spray.
2. Toast the Nuts:
   • Preheat the oven to 350°F (175°C).
   • Spread the mixed nuts on a baking sheet and toast them in the oven for about 8-10 minutes, until they are lightly browned and fragrant. Let them cool and chop if desired.
3. Cook the Sugar Syrup:
   • In a medium saucepan, combine the sugar, honey, and water.
   • Cook over medium heat, stirring until the sugar dissolves, then stop stirring and let it cook until the syrup reaches 300°F (150°C) on a candy thermometer.
4. Whip the Egg Whites:
   • While the syrup is cooking, place the egg whites in a large mixing bowl. Add the salt.
   • Beat the egg whites on medium speed until soft peaks form.
   • When the sugar syrup reaches the correct temperature, slowly pour it in a thin stream into the egg whites while continuing to beat on low speed.
5. Add the Flavorings and Nuts:
   • Continue to beat the mixture until it thickens and becomes glossy, about 5 minutes.
   • Add the vanilla extract and fold in the toasted nuts and dried fruits until evenly distributed.
6. Shape and Cool:
   • Quickly pour the nougat mixture into the prepared pan. Use a spatula to smooth the top.
   • If using rice paper, place another sheet on top of the nougat and press gently.
   • Let the nougat cool completely at room temperature, about 2 hours or until firm.
7. Cut and Serve:
   • Once set, remove the nougat from the pan. If using parchment, peel it off carefully.
   • Cut the nougat into squares or bars with a sharp knife.
   • Store the nougat in an airtight container at room temperature.

Tips:

• Variety: Feel free to experiment with different combinations of nuts and dried fruits to suit your taste.
• Storing: Nougat can be stored for up to 2 weeks in an airtight container. Separate layers with parchment paper to prevent sticking.
• Temperature: Make sure to cook the sugar syrup to exactly 300°F (150°C) for the right consistency. Under or overcooking can affect the texture of the nougat.

This Fruit and Nut Nougat is a delicious, chewy treat that’s perfect for special occasions or just to enjoy as a sweet snack. Its combination of crunchy nuts and tangy dried fruits makes it a delightful contrast of textures and flavors. Enjoy!