Nougat first appeared in the Middle East in the 10th century, eventually making its way across the Mediterranean Sea and spreading all over Europe. Originally made with sugar, honey, egg white and walnuts, modern nougat recipes generally use almonds.
Now, I have a really sweet tooth. I love honey. I also love crunchy things, especially roasted almonds. Nougat de Montelimar is a French nougat that has all of the above rolled into one, and it’s my very favourite sweet treat. My kind of nirvana.
I’m also with Goldilocks on getting things just right. I like my nougat not too hard and not too soft.
So, for some time, I’ve been experimenting with honey/sugar/glucose ratios, with temperatures and with nut combinations, to come up with a nougat that has the perfect balance of honey, toasty almonds and pistachios, and the consistency of a creamy mousse. Just right.
Please don’t be daunted. Nougat is not at all difficult to make, although you will need a candy or digital thermometer as the precise temperature of the sugar and honey syrup is all-important. You’ll also need a bit of muscle for mixing, but nirvana has to be worth a little effort, no?
Rosie
NOUGAT DE MONTELIMAR
4-5 sheets edible rice paper
500 gm raw almonds, skin on
50 gm pistachios, shelled
250 gm honey
300 gm caster sugar
75 gm glucose syrup
3 tablespoons water
2 egg whites, at room temperature
Preheat oven to 180°C. Line, with rice paper, the bottom and sides of a 14cm x 24cm x 5cm deep tin.
Nougat is much easier to make using a stand mixer with whisk and paddle attachments, however, a hand held beater will work just fine.
Place the almonds and pistachios on an oven tray and roast in the pre-heated oven for 10 -15 minutes. Turn off the oven and leave the nuts in there to keep warm.
Meanwhile, place the honey in a small saucepan and heat slightly.
Place 250gm of the sugar, the glucose syrup and water in a medium saucepan over a low heat, stirring until the sugar has dissolved. Turn up the heat and simmer until the mixture reaches 147°C.
Carefully add the warm honey.
Whisk the egg whites until medium peaks form. Add the remaining 50gm of caster sugar and whisk for a further minute or two.
Bring the sugar/honey mixture back to 147°C.
With your mixer on low speed, gently and carefully drizzle the sugar/honey mixture down the side of the bowl (rather than onto the beater as it will fly everywhere) and once it’s all in, whisk for one minute on high speed. Change the whisk for the paddle attachment and beat at medium-high speed for 6-8 minutes until the mixture starts to build up around the beater.
Fold in the warm nuts by hand or gently in the machine, and transfer to the prepared tin. It will be stiff and sticky.
Cover with rice paper and smooth the top. Place a heavy book or similar on top to achieve a lovely dense finish.
Allow to cool completely, overnight or for at least 4-5 hours.
Turn out onto a board, cut into pieces, dust with icing sugar to serve and try not to eat it all at once.