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- Cuisine: Italian
Marianna Di Bartolo shares her special nougat recipe with Italian Food Safari's Guy Grossi.
Ingredients
250g sugar50g liquid glucose
100ml water
450g orange-blossom honey
3 egg whites
400g whole raw almonds
100g Australian pistachios
Note: You will need a sugar thermometer for this recipe.
Preparation
Roast almonds until light golden. Heat honey to 120ºC. While honey is heating, dissolve the sugar and glucose in the water, and bring to boil. Boil until it reaches 150ºC on the sugar thermometer.Meanwhile beat the egg whites into soft peaks, gradually pouring in the hot honey, then the sugar syrup, whisking at all times. Whisk until opaque (about 5 minutes), then fold in pistachios and warm almonds.
Then place mixture in a lamington tin lined with rice paper. Cover with a layer of rice paper, then a tray, and something heavy, to weigh down on it overnight (eg a bag of sugar and a bag of flour). The following day, cut nougat into logs or bars.
If you enjoyed this Nougat recipe then browse more Italian recipes, dessert recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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Comments (18)
Previous
20 May 2012 03:25 AEST
Peter
NA
Conspiracy?
There are no cherries in the printed recipe so it is clearly NOT what is shown. Neither are the almonds warmed... Why do people seem to mislead (deliberately?) others who just want to know how to make nougat at home? Surely to G it isn't asking too much that someone actuaklly tell the truth one day. I have been trying to make nougat (as I want it to be - firm and chewy, not soft and mushy) and have got slightly nearer in over 10 attempts. Com eon... tell us straight.
Agree(0 people agree)
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11 Jan 2012 10:02 AEST
Arty B
Carnegie Vic
The recipe quantities given here are correct - 250g sugar (any more and the mix will neither fit in the mixer nor the tin). A lamington tin is usually around 20cm x 30cm (a slice tin is slightly smaller - around 18cm x 28 cm).
I left the nougat to set as instructed (but in the fridge). After leaving it overnight, I can slice it, it is still soft like room temperature butter (and very sticky!). I will keep trying as the taste is great...
28 May 2011 12:03 AEST
Sara rose
22 Feb 2011 01:30 AEST
Leeshivic
St Kilda East
Quanities!!!
I made this recipe yesterday, to the exact method, and it was very soft and gooey the next day.
The above recipe calls for 250g of sugar, which is what l used. This morning l went to a book store, and the Italian Food Safari cook book recipe states, 500g of sugar!
So which is it?
I will try try the recipe again using 500g and hope for a better result!!!
25 Nov 2010 12:06 AEST
Raymond Andersen
Brisbane
bad
Temps 100%. Water test good. Hygrometer showed 50% a little high but it will work.
The mixture was whipped and beaten first with the whisk and then the paddle. It was stiff until the nuts and raisons were folded in then it became very hard. I hired a bobcat to pull it out the bowl, place it on the tray and used a steam roller to flatten it thats how beautiful it was. Alas the next day soft like butter, sticky and useless. No more.
21 Nov 2010 06:19 AEST
Raymond Andersen
Brisbane
good
My first attempt was a failure because I relied too much on my electronic thermometer which decided to give up the ghost. Second time using the more reliable way of water testing I got pretty much like yours but still too soft and sticky. I have an idea its the length of time it is beaten. Do you think i should beat a little longer or perhaps increase the temp. The quantities in the video are they the same as the recipe'
23 Jun 2010 07:03 AEST
Lydia
Halfway Bush
Size of tin
Hey, this recipe looks spectacular. i've tried many before, some of which have turned out with a crumbly texture, a little strange i'll admit. I just wondered what the size of the tin which you used in your recipe was, I want it to turn out as close to yours as is possible!
30 May 2010 06:21 AEST
Vicki
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