Soft Almond Nougat
Soft Almond Nougat is really quite difficult to make in the traditional manner, but with Thermomix handy, you can whip this up in no time.
Nougat is a beloved confection with a rich history spanning centuries and cultures. Thought to have originated in the Mediterranean region, nougat is traditionally made by whipping together honey or sugar with egg whites and nuts, resulting in a chewy or crunchy texture depending on the recipe.
Different versions of nougat exist around the world. In Italy, torrone is a well-known variety, often enjoyed during Christmas, made with almonds or hazelnuts and sometimes flavored with citrus. France boasts nougat de Montélimar, a soft, honey-sweetened nougat filled with almonds and pistachios. Meanwhile, Spain's turrón comes in both soft (turrón de Jijona) and hard (turrón de Alicante) forms, deeply rooted in Spanish holiday traditions. The Middle East offers gaz from Iran and halva in various forms, incorporating ingredients like rosewater, saffron, and pistachios for distinct regional flavours though slightly different that what we think of as nougat in this part of the world. I remember my dad pronouncing nougat as nugget, which is still quite funny to me.
This Thermomix soft almond nougat recipe captures the essence of traditional nougat, making it easier to prepare at home with perfect results. Whether for festive occasions or a sweet indulgence, this nougat will bring a touch of old-world confectionery charm to your kitchen. We created this recipe for our Torrone Semifreddo recipe which is part of our Sicilian cooking class menu. I hope you get to attend that class if you are in Perth or Sydney later in the year!
Need
- 1 edible wafer sheet
- 1 Handful almonds
- 1 egg whites
- 1 Teaspoon cream of tartar
- 200 Grams raw caster sugar BUY
- 200 Grams honey
- 1 Teaspoon vanilla bean paste BUY
- pink food colouring if desired
- 2 Silpat Mat BUY
Do
- 1
Lay a silpat mat on your kitchen bench and place half of the edible wafer paper on it, shiny side down. You can easily cut the sheet in half with scissors or use two sheets, though you don't really need two sheets for this amount.
- 2
Place almonds onto an oven tray and into a cold oven set to 180°C for 18 minutes. Remove and cool.
- 3
Meanwhile, place egg white and cream of tartar into the Thermomix bowl and whip 3 min/40°C/butterfly/speed 3/MC out.
- 4
Scrape down the sides of the bowl and add sugar, honey and vanilla. Cook 80 min/Varoma/butterfly/speed 2.
- 5
Add food colouring and combine 20 sec/butterfly/speed 3. Remove butterfly.
- 6
Add almonds and combine quickly using a spatula. Spread onto the prepared bread mat. Top it with the other half of the wafer paper, shiny side up.
- 7
Cover with the second breadmat and roll smooth with a rolling pin. Allow to come to room temperature on the bench before transferring to the fridge.
- 8
Cut into pieces and serve, gift or use in another recipe as directed.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
