How to make homemade almond nougat. A simple recipe to enjoy with the family!

Making homemade almond nougat is a delightful treat, and while it requires some attention to detail, it’s definitely achievable at home. Here’s a simplified recipe based on traditional methods, with some helpful tips:

Ingredients:

• 250g whole almonds (blanched)
• 150g honey
• 150g granulated sugar
• 1 egg white (at room temperature)
• Wafer paper (optional, for lining)  

Instructions:

1. Toast the Almonds:
   • Preheat your oven to 170°C (338°F).
   • Spread the almonds on a baking sheet and toast them until golden brown, about 10-15 minutes. Watch them closely, as they can burn easily.
   • Let the toasted almonds cool.
2. Prepare the Honey and Sugar Syrup:
   • In a medium saucepan, combine the honey and sugar.
   • Heat the mixture over medium heat, stirring constantly until the sugar dissolves.
   • Continue heating the syrup until it reaches 140°C (285°F) on a candy thermometer. If you don’t have a thermometer, you’re looking for a “hard ball” stage.
3. Whisk the Egg Whites:
   • While the syrup is heating, beat the egg white in a clean bowl until stiff peaks form.
4. Combine the Syrup and Egg Whites:
   • Once the syrup reaches the correct temperature, slowly pour it into the beaten egg whites while continuing to whisk.
   • Whisk constantly until the mixture becomes thick and glossy.
5. Add the Almonds:
   • Fold the toasted almonds into the nougat mixture, ensuring they are evenly distributed.
6. Shape and Cool:
   • If using wafer paper, line a rectangular mold or pan with it.
   • Pour the nougat mixture into the prepared mold and press it down firmly to create an even layer.
   • If you do not have wafer paper, you can use parchment paper.
   • Let the nougat cool completely at room temperature for several hours, or preferably overnight.  
7. Cut and Serve:
   • Once the nougat is firm, cut it into bars or squares.

Tips for Success:

• Candy Thermometer: A candy thermometer is highly recommended for accurate temperature control.
• Toasting Almonds: Pay close attention to the almonds while toasting, as they can burn quickly.  
• Working Quickly: Once the syrup is added to the egg whites, work quickly, as the nougat will begin to set.
• Wafer Paper: Wafer paper is traditional for nougat, but parchment paper can be used as a substitute.
• Stand Mixer: A stand mixer is very helpful for this recipe, as it requires prolonged whisking.  

Enjoy your homemade almond nougat!