This homemade nougat recipe is a sweet and nutty treat, combining milk powder, butter, and a syrup made from sugar and lemon juice, with roasted pistachios and almonds for a crunchy finish. It’s perfect for snacking or gifting.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 16 pieces
Ingredients
- For the Nougat:
- 3/4 cup water (150 ml)
- 1 1/2 cups sugar (300 g)
- 1 tbsp lemon juice
- 1/2 cup butter
- 1/2 tsp liquid vanilla extract
- 2 1/2 cups milk powder (200 g)
- 1/2 cup roasted pistachios (80 g), chopped
- 1/4 cup roasted almonds (40 g), chopped
Instructions
- Prepare Your Pan:
- Line an 8×8 inch (20×20 cm) baking dish with parchment paper or lightly grease it. This will make it easier to remove the nougat once it’s set.
- Cook the Syrup:
- In a medium saucepan, combine the water, sugar, and lemon juice. Stir over medium heat until the sugar is fully dissolved.
- Once dissolved, increase the heat and bring the mixture to a boil. Allow it to boil without stirring until it reaches the soft-ball stage (about 115°C or 240°F on a candy thermometer).
- Prepare the Nougat Mixture:
- While the syrup is boiling, melt the butter in a large bowl. Stir in the liquid vanilla extract.
- Gradually add the milk powder to the melted butter, mixing until smooth and well combined.
- Combine and Mix:
- Once the syrup reaches the soft-ball stage, remove it from the heat. Carefully pour the hot syrup into the milk powder mixture, stirring constantly. Be cautious as the mixture will be very hot.
- Continue to stir until the mixture is well blended and begins to thicken.
- Add Nuts and Set:
- Fold in the chopped pistachios and almonds until evenly distributed.
- Pour the nougat mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Cool and Cut:
- Allow the nougat to cool completely at room temperature, which should take about 2 hours. This will help it set properly.
- Once cooled and firm, lift the nougat out of the baking dish using the parchment paper and cut it into squares or rectangles.
Serving Suggestions:
- Serve as a sweet snack with a cup of tea or coffee.
- Package the nougat in small boxes or bags for a homemade gift.
- Pair with fresh fruit like figs or apples for a balanced dessert.
- Use as a topping for ice cream or yogurt for an added crunch.
- Enjoy it as an after-dinner treat with a glass of dessert wine.
Cooking Tips:
- Be sure to bring the syrup to the correct temperature (soft-ball stage) for the right nougat texture.
- If the nougat mixture is too sticky, let it cool slightly before trying to spread it in the pan.
- If you don’t have a candy thermometer, you can test the soft-ball stage by dropping a small amount of syrup into cold water. It should form a soft, pliable ball.
Nutritional Benefits:
- Pistachios and almonds provide healthy fats, protein, and fiber.
- The combination of milk powder and butter contributes calcium, which is essential for bone health.
- The added lemon juice in the syrup provides a small boost of Vitamin C.
Dietary Information:
- Contains dairy and nuts.
- Suitable for vegetarians.
- Not suitable for those with nut allergies.
Nutritional Facts (per serving):
- Calories: 160
- Fat: 10g
- Carbohydrates: 18g
- Protein: 2g
- Fiber: 1g
- Sugar: 16g
- Sodium: 10mg
Storage:
- Store in an airtight container at room temperature for up to 1 week.
- For longer storage, refrigerate the nougat for up to 2 weeks.
- You can also freeze the nougat, wrapped tightly in plastic wrap or foil, for up to 3 months.
Why You’ll Love This Recipe: This nougat combines the perfect balance of sweetness and crunch, with the richness of milk powder and the nutty flavors of pistachios and almonds. It’s a simple and impressive treat that requires just a few ingredients, yet delivers a satisfying homemade candy experience.
Conclusion: Making your own nougat is a fun and rewarding process, and this recipe brings the perfect mix of flavors and textures. The crunchy pistachios and almonds paired with the soft, sweet nougat are sure to please any sweet tooth. Enjoy it as a gift or as a personal treat, and feel good knowing it’s made from scratch with natural ingredients.
Frequently Asked Questions:
- Can I use other nuts instead of pistachios and almonds?
Yes, you can use any nuts you like, such as cashews, hazelnuts, or walnuts. Just be sure to roast them for extra flavor. - Can I make the nougat without a candy thermometer?
While a candy thermometer is ideal, you can test the soft-ball stage by dropping a bit of syrup into cold water. It should form a soft, pliable ball. - Can I make this nougat without butter?
Butter is key for flavor and texture, but you can substitute with coconut oil for a dairy-free version. - How can I tell when the nougat is ready to cut?
The nougat should be firm to the touch and cool to the room temperature before cutting it into pieces. - Can I freeze the nougat?
Yes, you can freeze it for up to 3 months. Just make sure it is tightly wrapped to prevent freezer burn. - How long can I store the nougat?
The nougat can be stored at room temperature for up to 1 week. Refrigerate for longer storage. - Can I make this nougat without the lemon juice?
Yes, you can omit the lemon juice, but it adds a nice touch of acidity to balance the sweetness. - Can I use powdered milk instead of milk powder?
Yes, powdered milk can be substituted in the same amount. - Is this recipe suitable for vegans?
No, this recipe contains butter and milk powder. To make it vegan, you would need to substitute both with plant-based alternatives. - How do I know when the syrup reaches the soft-ball stage?
The syrup should form a soft, pliable ball when dropped into cold water, or you can use a candy thermometer to reach 115°C (240°F).