Nut And Seed Nougat
From jo_jo_ba 11 years ago
- 3 hours to make
- Serves 64
Recipe out of Liddabit Sweets. This is fairly simple to make but gets over EVERYTHING. It is hard to work in all the nuts, and cut it when it's cooled (it is hard candy!) but it's worth it for a special Christmas gift - it keeps almost indefinitely too!
Ingredients
- Wafer paper, for lining pan shopping list
- shortening or coconut oil, for greasing shopping list
- 2 egg whites, room temperature shopping list
- 1 tsp meringue powder shopping list
- ¼ tsp cream of tartar shopping list
- ½ cup vanilla sugar shopping list
- 2 ½ cups sugar shopping list
- 1 ½ cups honey shopping list
- ½ cup amber agave nectar shopping list
- ¾ cup clear corn syrup shopping list
- ½ tsp sea salt (I used pink Himalayan) shopping list
- 5 tbsp water shopping list
- 1 tbsp pure vanilla extract shopping list
- 1 ½ cups whole almonds shopping list
- 1 cup whole hazelnuts shopping list
- 1 ½ cups pine nuts shopping list
- ½ cup sunflower seeds shopping list
- ½ cup pumpkin seeds shopping list
How to make it
- Line a 9x13" pan with wafer paper and grease the sides of the pan well.
- Combine egg whites, meringue powder and cream of tartar in the bowl of a stand mixer fitted with the whip.
- Beat whites until frothy, then stream in the vanilla sugar while beating until the mixture forms soft peaks. Set aside, but keep it in the mixer.
- Combine the regular sugar, honey, agave nectar, corn syrup, salt and water in a saucepan (at least 4-quart size).
- Bring to a boil, uncovered and without stirring.
- Cook until the syrup reaches 300°F / 149°C.
- Begin re-whipping the egg white mixture on medium speed, then wearing oven mitts (I suggest something like the Ove Glove) pour syrup over egg whites in a thin steady stream down the side of the bowl.
- Beat in vanilla.
- Continue beating at high speed until mixture is stiff (about 5-10 minutes).
- Remove bowl from the mixer and immediately begin to work in the nuts and seeds.
- Turn into the pan and press out into an even layer (I used a bench scraper and a greased silicone spatula).
- Cool for 2 hours, then turn out onto a cutting board and chop into pieces with a very sturdy knife.
- Dust with cornstarch.
- Store in a cornstarch dusted, airtight container.
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