NOUGAT WITH FRUIT AND NUTS
About 1 ¼ pounds; twenty-four 2 ½ × 1-inch bars
This recipe is simpler than traditional nougat, which requires two different sugar syrups to be cooked to different temperatures. The same quantity of any nut or fruit may be substituted for the almonds, pistachios, and dried fruit in this recipe—for instance, use macadamia nuts, toasted coconut, and candied ginger. Once the nougat is set, you may dip the cut pieces in chocolate (see Dipped Chocolate Truffles).
Please read About Nougat. Line an 8-inch square pan on all sides with edible rice paper or well-buttered foil. Place in a stand mixer fitted with the whisk attachment:
- 2 large egg whites, at room temperature
Beat the egg whites until soft peaks form, then turn off the mixer. Combine in a small heavy saucepan:
- 1 ½ cups granulated white sugar
- 1 cup light corn syrup
- ½ cup water
- ¼ cup honey
Place over medium-low heat and stir until the sugar dissolves. Increase the heat to medium-high and bring to a boil, washing down the sides of the pan with a pastry brush dipped in warm water. Cook, without stirring, to 260°F for soft nougat (ideal for making candy bars), or 275°F for firm nougat (best eaten on its own). As the syrup nears its final temperature, turn up the mixer speed so the egg whites reach stiff peaks at the same time that the syrup reaches 260° or 275°F.
With the mixer running on high speed, pour the syrup into the beaten whites in a slow, steady stream, being careful to avoid hitting the whisk. Do not scrape the pan. Continue to beat until the mixer bowl is warm but no longer hot to the touch, 10 to 12 minutes.
Beat in:
- 2 tablespoons butter, cut into small pieces, softened
Fold into the nougat:
- 1 cup sliced almonds, lightly toasted
- ½ cup pistachios, toasted
- ½ cup chopped dried or candied cherries or candied orange peel
Spread the mixture evenly in the prepared pan—you may need to use your hands to spread it evenly. Cover the top with another layer of edible paper or generously buttered foil, then place a second 8-inch square pan on top and press lightly to even out the mixture and make the edible paper adhere. Fill the top pan with cans or other heavy weights, and let stand overnight at room temperature.
Remove the top pan and weights, run a thin knife around the edges of the pan to loosen the nougat, and invert onto a cutting board. If foil was used, peel it off. With a lightly oiled knife, cut the nougat into bars. Wrap each bar in cellophane or plastic wrap. Store in an airtight container at room temperature for 1 week or in the refrigerator for up to 3 weeks. Serve at room temperature.