Honey and Nut Nougat

Nougat au miel et aux noix

Treat yourself to this tender nougat with Quebec honey and crunchy walnuts. A homemade sweet that's perfect for the holidays or as a gourmet gift.

Ingredients

  • Round host, large: 4 units
  • Honey: 310 ml (11/4 cup)
  • Hazelnuts: 250 ml (1 cup)
  • Almonds: 250 ml (1 cup)
  • Water: 125 ml (1/2 cup)
  • Sugar: 500 ml (2 cups)
  • Egg whites: 2 units

Preparation

  1. Preheat oven to 350°F.
  2. Place the nuts on a baking sheet lined with parchment paper. Toast in the oven until golden brown, about 6 minutes. Stir occasionally. Set aside.
  3. In a small saucepan, bring the water and 125 ml honey to the boil until the mixture reaches 150°C, about 15 minutes.
  4. In a medium saucepan, heat the remaining honey to 120°C, stirring constantly.
  5. In a stand mixer, beat the egg whites until stiff. Whisk in the hot honey from the medium saucepan. Increase the speed and gently fold in the honey-water syrup.
  6. Once the syrup is completely incorporated, reduce the speed and stir for about 10 minutes or until the mixture is lukewarm.
  7. Add the toasted nuts while still warm and mix with a pastry blender.
  8. On a cold, clean work surface, place a sheet of parchment paper and then a wafer. Spread the nougat in an even layer. Cover with a second wafer. Leave to cool on the counter overnight.
Preparation
15 minutes
Cooking
40 minutes
Servings
For 4
Category
Desserts and snacks
Recipe by
Bobby Grégoire

Resting time: 12 hours