For two Christmas’s in a row I made this candy to give away in Christmas boxes to friends and family. It is definitely a huge success. Thanks again Martha Stewart!
If you have made butter cream icing before then nougat will be a snap. The timing can be slightly, and only slightly, tricky but the results are worth any effort.
|French Almond Nougat – Wrapped nougat in the Christmas Boxes|
I generally make 4 recipes filling 2 – 1/4 baking sheets.
For 1 Baking sheet I used:
4 Large Egg White – room temperature
1 1/2 Cups Light Corn Syrup
1 Cup of Sugar
1/2 Cup Water
3 Cups of Light Corn Syrup
3 Cup of Sugar
8 Tablespoons of Melted Butter
2 Teaspoons of Vanilla Extract – (1 TBS if you want more vanilla flavour)
1/2 Teaspoon of Salt
7 Cups of Whole Raw Almonds with the skin on
|French Almond Nougat – Everything is ready to go|
This is a two step process.
Step 1: Mazetta
In the mixer with the whip attachment, whip egg whites until stiff and set aside.
|French Almond Nougat – Egg Whites|
In a sauce pan mix 1 1/2 cups of corn syrup, 1/2 cup of water and 1 cup of sugar together. Cook over medium heat until a candy thermometer reaches 242 degrees (soft-ball). This may take up to 20 minutes.
|French Almond Nougat – Both boiling steps going at once.|
|French Almond Nougat – Coming to temperature|
Once temperature has been achieved, slowly pour the mixture into the egg whites beating continuously until all of the syrup had been mixed in. This should take you a few minutes. Set aside for the next step.
|French Almond Nougat – The syrup has been added|
|French Almond Nougat – The complete Mazetta|
Step 2: The rest
In another pan mix 3 cups of corn syrup, 3 cups of sugar and bring to a boil. You will want to reach 280 degrees (soft-crack). This can take up to 25 minutes. Be sure not to leave the mixture until you have finished.
Remove the pan from the heat and let sit for 2 minutes.
|French Almond Nougat – Next Syrup|
Now you have to work really quickly!
Pour the slightly cooled mixture over the previously mixed Mazetta and stir until smooth.
|French Almond Nougat – Adding the second syrup|
Next add the butter, vanilla, and salt and mix again until the butter is incorporated fully. Now stir in the nuts. The mixture will be heavy so use a strong spoon or spatula.
|French Almond Nougat – Butter and vanilla|
|French Almond Nougat – Add the almonds|
|French Almond Nougat – Mixed in almonds|
Once thoroughly mixed empty the mixture onto your parchment lined pan.
Smooth the mixture out to ensure it fills the pan from corner to corner.
Let stand for 1 day. You can let it stand for less time but 1 Day was the right amount of time for me.
|French Almond Nougat – Sitting to cure for a day|
Packaging is up to you from here.
I used:80 – 3 1/2″ x 5 ” pieces of parchment.
I cut the completed nougat along the short side of the pan in 3/4″ slices then each of the strips in to 7 or 8 pieces. I wrapped each piece of nougat in the parchment twisting the loose ends to contain the nougat.
|French Almond Nougat – Cut & Wrap|
Now you are done! Enjoy!
- I have had 2 pots of mixtures on the go at once – it reduced the amount of waiting time between step 1 & 2. Since the mixtures have to be at 2 different final temperatures this has worked well.
- don’t stack the finished pans on top of each other while you are waiting for the nougat to cool. When I did this, somehow the nougat leap up off the one pan and sealed itself to the other pan. It was difficult to separate the two
- you will need to twist the end of each piece of candy in its parchment cover. If you don’t the nougat will ooze out and you will have a pile of nougat with paper innards.
- this might be the place for Tahitian vanilla extract since you are not cooking the vanilla
- you may be able to use glacè fruit in the mixture for a more festive look