nougat

Nougat Noelle

Another yummy treat we make as inexpensive gifts (put it with the Chrissie caramels in celophane packages – pretty & decadent!) Enjoy!

3 egg whites
3.75 cups white sugar
0.75 cups light corn syrup
150g glace cherries (mix of red & green is ideal for a Christmas look & feel)
2 tsp essence (I love vanilla but my husband prefers peppermint – take your pick!)

Line 2 baking trays with non stick baking paper

Chop up the glace cherries (a very sticky job, but hey!)

Put sugar, corn syrup & water in jug (no lid or cover). Cook in microwave on high for 5 minutes or a bit longer – stirring every minute – til mixture is boiling & sugar has completely dissolved.

Cook for another 5 minutes then check every 30 seconds (take it out of microwave & use a warm sugar thermometer) until syrup reaches 125 C .

Beat egg whites to soft peaks (Did you know this is easier with free range. fresh eggs than horrid cage eggs from shops?)

Slowly pour syrup onto eggs, beating continuously.

Mix in the cherries & essence, and beat until nougat looses shine.

Drop  onto tray by the teaspoonful. Leave to set.

leave your thermometer in warm water to keep  it warm between tests. If you don’t have a thermomoeter (or you manage to break it like I did last Christmas)  drop a little syrup into very cold water as a test – its ready when it forms a firm supple ball.

Add pistachios or slivered almonds for a nutty addition.

Turron de yema

This is the other form of Spanish almond nougat – the other one is hard but this one has egg yolks in it so is a bit softer.

Ingredients

300g icing sugar

300g ground almonds

6 egg yolks

grated rind of one lemon

grated cinnamon (or ground if you haven’t got any fresh cinnamon to use)

Directions

Fold the egg yolks with the almond.

Heat the icing sugar, cinnamon and lemon rind until you have a brown syrup.

Slowly stir in the almond and egg mixture.

Once it has thickened and isn’t sticking, press it into a baking tray. Some people like to add a weight on top, such as a wooden chopping board.

After two or three days, tip the nougat out of the  tray and cut into pieces.

Turron

Turron is a Spanish almond nougat that they make especially for Christmas.

Ingredients

1kg honey

500g sugar

1.5kg almonds

rind of 1 lemon

2 egg whites

Directions:

Heat the almonds in the oven

Slowly heat the honey in a saucepan until all its water is gone

Add sugar and mix with the honey

Whisk the egg white until it forms peaks. Gently fold this into the sugar/honey mix.

Stir rapidly for 8 – 10 minutes (less if using an electric beater) then slowly over a low heat until it caramelises.

Add the lemon rind and hot almonds, and mix thoroughly.

Cook for 3 – 5 minutes, but be careful it doesn’t stick.

Line baking trays or moulds with rice paper.

Pour the mix onto the rice paper and leave to set for 2.5 hours. Cut into pieces.

Store in airtight containers once it has completely cooled. Yummy!

Leave some out for Santa and use some as Christmas gifts.

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