Homemade Nougat Bars
Ingredients:
For the Sugar Syrup:
1 cup granulated sugar
1/2 cup light corn syrup (or honey)
1/4 cup water
For the Nougat:
2 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup roasted almonds (or your choice of nuts such as peanuts, pistachios, etc.)
Optional Coating:
6 ounces milk or dark chocolate
Equipment:
Candy thermometer
Stand mixer (highly recommended)
Directions:
Prepare the Pan:
Line an 8x8 inch baking pan with parchment paper and lightly grease it.
Make the Sugar Syrup:
In a medium saucepan, combine sugar, corn syrup (or honey), and water.
Heat over medium heat, stirring until the sugar dissolves.
Insert a candy thermometer and continue heating the mixture until it reaches 300°F (the hard-crack stage).
Whip the Egg Whites:
While the syrup is heating, beat the egg whites in a stand mixer using the whisk attachment until stiff peaks form.
Combine Syrup and Egg Whites:
With the mixer running on low speed, slowly and carefully pour the hot sugar syrup into the whipped egg whites.
Increase the mixer speed to medium-high and continue beating until the mixture thickens, becomes glossy, and slightly cools.
Add the vanilla extract and mix to incorporate.
Add Nuts:
Gently fold in the roasted nuts of your choice.
Shape the Nougat:
Pour the nougat mixture into the prepared pan and smooth the top with a spatula.
Allow the nougat to cool completely at room temperature for several hours or overnight.
Cut and Coat (Optional):
Once the nougat has cooled and set, remove it from the pan and cut it into bars.
For a chocolate coating, melt the chocolate using a double boiler or microwave.
Dip each nougat bar into the melted chocolate, then place them on parchment paper to set.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 4 hours (including cooling time)
Servings: 12-16 bars