Delightful Homemade Nougat with Nuts, Dried Fruits, and Candied Orange Peel

Nougat is a delightful confectionery with a rich history dating back to ancient times, possibly originating during the Roman Empire. This treat, made with whipped egg whites, honey, nuts, and various dried fruits, is elevated with the addition of candied orange peels.
The secret to perfect nougat lies in cooking the honey and sugar to precise temperatures and mixing them into the whipped egg whites to create a fluffy yet firm texture.



#### Preparation Time
Prep Time:** 30 minutes
Cook Time:** 30 minutes
Cooling Time:** 3 hours
Total Time:**4 hours

#### Ingredients

**Main Ingredients:**
- 200g (7) whole pistachios and almonds, toasted and kept warm
- 100g (3.5 oz) dried apricots, cubed
- 50g (1.75 oz) crystallised ginger, cubed
- 50g (1.75 oz) candied orange peels, cubed

**For the Nougat Base:**
- 2 egg whites, at room temperature
- 300g (10.5 oz) orange blossom honey
- 400g (14) granulated sugar
- 100 ml (3.5 fl oz) water

**For Dusting (if not using wafer paper):**
- 50g (1.75 oz) powdered sugar
- 50g (1.75 oz) cornstarch or potato starch

**Optional:**
- Enough poppy wafer paper to line a baking tray

#### Directions

1. **Prepare the Ingredients:**
- Toast the pistachios and almonds until lightly golden and fragrant. Keep them warm.
- Cube the dried apricots, crystallised ginger, and candied orange peels.

2. **Whip the Egg Whites:**
- In a super-clean mixing bowl, start whipping the room-temperature egg whites on medium speed until they reach soft peaks.

3. **Cook the Sugar Syrup and Honey:**
Sugar Syrup:** In a saucepan, combine granulated sugar and. Heat over medium-high heat until the syrup reaches 120°C (250°F).
Honey:** In a separate saucepan, heat the honey until it reaches 130°C (266°F).

4. **Combine Syrups with Whipped Egg Whites:**
- Once the sugar syrup reaches the desired temperature, slowly pour it into the egg whites while continuing to mix on medium speed.
- Immediately after, gradually pour in the hot honey in a thin stream. Be cautious to avoid deflating the whipped egg whites.

5. **Cook the Mixture Further:**
- Increase the speed to medium-high and continue whipping until the mixture reaches 145°C (293°F) and thickens. This should take a few minutes. Switch to the paddle attachment and mix on low speed to cool down slightly.

6. **Add Nuts and Dried Fruits:**
- Add the toasted nuts, cubed apricots, ginger, and candied orange peels to the nougat mixture. Mix just until combined.

7. **Prepare the Pan:**
- If using wafer paper, line a baking tray with it, glossy side up. Alternatively, dust the tray with a mixture of powdered sugar and cornstarch (50:50 ratio).

8. **Pour and Shape the Nougat:**
- Pour the nougat mixture onto the prepared tray and spread it evenly using a spatula. Top with another sheet of paper (if using) and smooth it out with a rolling pin.

9. **Cool and Set:**
- Allow the nougat to cool at room temperature for at least 3 hours, until it sets completely.

10. **Cut and Serve:**
- Once set, use a spatula to loosen the nougat from the edges of the tray. Flip the slab cut it into desired shapes using a serrated knife. Squares, bars, or even bite-sized pieces work well.

#### Serving Suggestions

- Serve as a delightful sweet treat with coffee or tea.
- pieces in parchment or wax paper for gifting.

#### Cooking Tips

Temperature is Key:** Be precise with your candy thermometer to ensure the nougat sets correctly.
Edible Wafer Paper:** If you can’t find wafer paper, the powdered sugar and cornstarch mixture works perfectly for dusting.
Quick Work:** Once the nuts and dried fruits are added, work quickly to spread the nougat as it cools and hardens fast.

#### Nutritional Benefits

Protein-Rich Nuts:** Almonds and pistachios provide protein, fibre, and healthy fats.
Natural Sweeteners:** The honey adds a natural sweetness without relying on refined sugars entirely.

#### Dietary Information

Gluten-Free:** Nougat is naturally gluten-free if using gluten-free wafer or cornstarch.
Vegetarian:** Suitable for a vegetarian diet.

#### Storage Tips

Store:** Keep the nougat in an airtight container at room temperature. It should stay fresh for up to 2 weeks.
Avoid Refrigeration:** Refrigerating nougat can cause it to become too hard.

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Making homemade nougat is a rewarding experience that results in a deliciously chewy and nutty treat. With just a few ingredients and some patience, you can create this delightful confection that’s perfect for sharing and gifting. Enjoy experimenting with different nuts and dried fruits to make it your own!

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#### Frequently Asked Questions

**Can I use different nuts?**
- Yes, you can mix in any nuts like hazelnuts, cashews, or walnuts.

**Is a candy thermometer necessary?**
- Yes, it ensures the correct texture by providing precise temperature readings.

**Can I omit the dried ginger?**
- Absolutely, you can either omit it or replace it with other dried fruits or candied peels.

**How do I prevent the nougat from sticking to the knife when cutting?**
- Lightly oil the knife or dust it with cornstarch between cuts.

**Can I dip the nougat in chocolate?**
- Yes, dipping the nougat in dark or milk chocolate adds extra flavour.

This recipe is a fun kitchen challenge and perfect for those who enjoy a sweet treat.

Enjoy your homemade nougat!