This week's Tuesday with Dorie recipe is Honey-Nut Nougat. I used cranberries and almonds to flavour my nougat.
Making nougat involves heating honey and sugar to 150 degrees Celsius then pouring it into a whirring mixmaster, so I found the risk of maiming myself with hot liquid a little scary. However, everything went fine, and I have lived to tell the tale.
The nougat is very pretty, and of course tasty. I am surprised that nougat is so expensive to buy when it is easy and not that expensive to make (if you take away the optional rice paper, which cost $12 for 10 sheets).
I have made nougat once before, 11 years ago - my post about it is here. In retrospect, I believe that on that occasion, I did not overcook the syrup, but rather, did not beat the nougat for long enough. I am also amazed at how chatty I was on my blog back then - my how times have changed.
This nougat will be distributed to my friends and colleagues in my annual Christmas boxes. Cook's privilege was to eat the offcuts!
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Wish I were getting one of your annual Christmas boxes! I've never made nougat, but love it! Yes, my old posts are very chatty too, way too much!
ReplyDeleteThis looks PERFECT!!
ReplyDeleteThanks! I was pleased with it.
DeleteAfter reading your post I´m not as nervous to make the nougat. It looks great.
ReplyDeleteThank you!
DeleteI'm making the nougat for my holiday party and plan on making it without the rice paper. Despite this, I hope it still looks as good as yours!
ReplyDeleteI've never had this kind of treat! Is it crunchy, or chewy, or both?
ReplyDeleteIt’s chewy.
DeleteI think being scared of bring burned by hot liquids is a totally reasonable fear. I have it too-that's why I rarely deep fry! These look fantastic.
ReplyDeleteAlmonds and cranberries are so divine, thank you for reminding me to make nougat. Your nougat looks just perfect and will be well received by the gift recipients.
ReplyDeleteI am glad that this was easier than expected. I have similar fears of making candy. Congrats on blogging for 11 years.
ReplyDeleteit is so beautiful!! i actually have rice paper that i bought the last time i was in australia. haha.
ReplyDeleteThat looks beautiful! I hope mine turns out as well.
ReplyDeleteyour nougat looks perfect - and there is something wonderful about rice paper on nougat - shame it is an expensive part but it is the icing on the cake.
ReplyDeleteI eat all the cut offs, too! No calories in those, LOL! Your nougat looks perfect---I'm sure it will get loads of compliments!!
ReplyDelete