Nougat content of nutrients, benefits and harms, properties

Prepared by: Andrey Epaneshnikov

02/19/2016 Cooking time: 13 hours 0 minutes

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Delicious nut nougat will perfectly diversify your desserts. Everyone loves it without exception, so you definitely can’t go wrong by making it. See how to make nut nougat at home.

Composition of nougat

Nougat must contain the following ingredients: natural honey, egg white and nuts.
The last component is mainly roasted almonds, hazelnuts, walnuts, but in no case peanuts. The consistency of the finished product can vary greatly - from soft and light to thick and hard. This directly depends on the composition of the nougat. In addition, lemon zest, cinnamon, vanilla, candied fruits, dried fruits or chocolate are often added during production to give the product additional aroma and flavor.

Currently, there are two main varieties of nougat - brown and white. Brown nougat (harder and crunchier) is made from caramelized sugar, while white nougat, which is fluffy and light, uses egg whites.

Recipe 6: how to make nougat in the oven

What do you know about oriental sweets? They are tasty, filling and healthy. As a rule, only natural products are used in their production, as well as a lot of dried fruits and nuts. How about cooking it yourself? Nugu, for example. I'll tell you how!

Liquid flower honey 150 gr
Glucose powder 1.5 tbsp
Granulated sugar 250 gr
Whole unsalted almonds 400 g
Water 125 ml
Egg white 2 pcs
Vanillin 1/3 tsp
Wafer sheets 2 wide

First of all, prepare a strong foam from the yolks. To do this, place the yolks in a deep bowl, add a pinch of salt and beat at the highest speed until a stable foam. The evaluation criterion is that if you make a tower out of foam and it does not collapse, then the foam is ready. But we must continue to beat it, for this we need an assistant. We hand over the reins to him for 11 minutes. Just enough to prepare the rest of the ingredients.

Cooking nougat is a troublesome task, especially if the kitchen does not have a special thermometer that can be immersed in a hot dish, i.e. culinary thermometer. The fact is that the mixture we are going to prepare, the syrup, needs to be heated to 145* and cooked for exactly 11 minutes.

Thus, our syrup should not become caramel, but it will not set undercooked either. Now about the syrup itself. Pour the required amount of water into the pan, then stir in sugar, glucose and honey. We put it on the strongest fire. When the syrup boils, time it for 10-11 minutes (yes, that’s right!) and cook, stirring from time to time. In 10 minutes the mixture should warm up to 145*. For those who have a miracle thermometer, it’s easier: set the temperature to 145*, the thermometer will beep when this mark is reached. While the syrup is cooking, we need to do two more things.

While the syrup is boiling, we need to roast the nuts. To do this, heat the oven to 60* and scatter the nuts on a baking sheet. Heat for 5 minutes. Then turn off the oven, but don’t take out the almonds. We need it warm! otherwise, after adding them to the nougat mass, the latter will harden almost immediately.

First line the pan with parchment paper, then wafers or wafer cakes. Both can be purchased in specialized stores. The only difference is that you cannot eat the wafers. Roughly speaking. This is thick construction paper. And after cooking is complete, you just need to remove it. But the waffle cakes are very edible. Don't forget that we will also need to cover the nougat on top. Therefore, one wafer (wafer) is on the bottom, the other is on top.

We finished the preparations right when the syrup was ready. Of course, we didn’t forget to stir it, and the syrup itself was about to turn into caramel. Therefore, we slowly pour the syrup, directly boiling, into the egg foam, which we have continued to beat all this time. Add vanillin. We take the reins into our own hands and beat... Another 15 minutes! Finally, add the almonds and reduce the speed to low.

Nougat is almost ready. All that remains is to place it on the waffle with a spatula, level it, and cover with the second layer. The nougat will begin to harden almost immediately. Wrap it in parchment paper, covering the nougat on top, and put it in a cool place overnight. If you are using waffle cakes, you can put something heavy on top (a package of millet, for example) so that the layer sticks well. After cooling, you can put it in the refrigerator.

After spending the night completely alone, we unpack the nougat and fish out their shapes from the edges of the paper. The nougat is ready, now you can cut it into pieces and serve it! Bon appetit!

Preparation

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Pour honey into a ladle, add water and melt until bubbles form (to a boil).

This process will not take much time, but you should constantly stir the honey with a spatula.

After 5 minutes, add vanilla and regular sugar to the honey.

Cook the sweet mixture over low heat until the sugar is completely dissolved. This will take you about 10 minutes.

Simultaneously with this process, beat the whites with a pinch of salt until stiff peaks form.

Carefully, slowly, begin to pour the finished caramel in a thin stream into the egg whites, whisking the mixture with a mixer.

You will begin to get a soft plastic mass.

Pour all the nuts into it (pre-crush into medium-sized pieces). Add lemon juice (or zest) to it.

Stir the mixture with a spatula.

Line a suitable baking sheet with parchment or foil (I tried foil and can say that the nougat sticks to it a little), grease with oil.

Pour the nougat into the mold, then place in a cool room for several hours.

Cut the finished nougat into cubes, serve as a sweet for tea, and store in the refrigerator.

Here you go. Is homemade nougat difficult? No! This is a simple and very tasty thing.

Sticky, sweet and aromatic nut nougat migrated from the Middle East to Europe back in the 15th century, and was so liked by the French, Italians and Spaniards that it became an integral attribute of the Christmas holidays. Moreover, the recipe for making nougat at home is not at all as complicated as it might seem. And even if the first, or even the second time, you don’t get exactly what you need, but, in the end, having mastered this process, you will become the idol of your children, and your neighbors too.

Nougat - homemade recipe

Ingredients:

sugar – 300 g;
liquid honey – 5 tbsp. spoon;
egg whites – 2 pcs.;
water – 50 ml;
lemon juice – 1 teaspoon;
vanilla sugar – 1 package;
almonds – 300 g;
waffle cakes – 6 pcs.

Preparation:

Soak the almonds in boiling water for a few minutes, then drain and remove the skins, place them in a single layer on a baking sheet and roast the nuts in the oven. Make sure the almonds don't burn. Turn off the oven, but leave the nuts inside - they should remain warm.

Add sugar to water and place on low heat. As soon as it boils, add honey. The most difficult thing in preparing nougat is maintaining the temperature. If the sweet mass is not warmed up enough, the nougat will not harden, although it will turn out very tasty. The syrup needs to be brought to 140 degrees and it’s great if you have a thermometer in the kitchen to check this. Otherwise, let's trust our intuition - we need to catch the moment when the syrup is already thickening, but has not yet turned into caramel. To do this, increase the heat to maximum and cook, stirring constantly, for 10 minutes.

While preparing the syrup, beat the egg whites until stiff peaks form. Halfway through the process, add lemon juice and vanilla sugar. Continuing to beat, pour in the syrup in a thin stream. An extra pair of hands in the kitchen won’t hurt you here, since you’ll have to whisk for a long time – 15-20 minutes. The mass should increase in volume, become thick and viscous. Add nuts to the future nougat, dried fruits if desired, and mix everything with a spoon.

Spread a third of the nougat in an even layer on the waffle crust and cover with the second crust. We repeat this twice. Place under a press and place in the refrigerator overnight. Afterwards, cut into portions with a hot, slightly damp knife (just hold it for half a minute under running water). And enjoy it with tea or milk.

We store our own nougat, if there is anything left after tasting, in an airtight container in the refrigerator. If you like the recipe, you can experiment a little and replace the waffles with a layer of cookies or sponge cake. You can also coat pieces of homemade nougat with chocolate to create real candies. Enjoy!

How to cook dark nougat with nuts - recipe

Ingredients:

milk chocolate – 300 g;
powdered sugar – 300 g;
hazelnuts – 300 g.

Preparation:

Lightly fry the nuts in a dry frying pan, let cool and grind. Melt the powdered sugar over low heat, mix with nuts and spread the resulting mass on parchment; when it hardens, grind everything in a blender - it will take 10-15 minutes until it becomes sticky. Then pour in the melted chocolate and beat again. Place the resulting nougat on parchment and level it out. After cooling, divide into pieces with a hot knife.

How to make frozen nougat?

Ingredients:

ice cream – 4 tbsp;
protein – 2 pcs.;
liquid honey – 2 tbsp. spoons;
almonds – 1/2 cup;
pistachios – 1/2 cup;
dried apricots – 6 pcs.;
cranberries – 1/2 cup;
salt – 1 pinch.

Preparation:

How to cook frozen nougat? Heat the nuts in a frying pan and crush them into large pieces, also chop the cranberries and dried apricots. Beat the chilled whites with a pinch of salt until stiff peaks form. Melt the honey in a steam bath and add it drop by drop into the egg whites, without stopping whisking. Carefully add nuts and dried fruits, soft ice cream, and mix. Place the resulting mass in a rectangular pan lined with cling film. Flatten and place in the freezer for at least 4 hours, or better yet, overnight.

In the morning, using film, remove the nougat from the mold, cut into slices and serve with a fragrant cup of coffee to your beloved in bed.

White nougat

made with egg whites, sugar and honey - a budget option for preparing an appetizing oriental sweetness.
With a minimum of products, it turns out delicious with nuts. Nougat turns out moderately soft and snow-white. You can fill it not only with pistachios, as in ours, but also with other nuts or even dried fruits or candied fruits. Today I will introduce you to a classic nougat recipe, where you will learn the step-by-step technology for preparing white nougat with nuts with photos.
You can also add a special flavor to the dessert by adding cinnamon, lemon zest, vanilla, or liqueur to the protein mass. If you cut the cooked nougat into small pieces, you will get delicious candies for children at home that will not be harmful to the growing body. Making nougat at home is very easy!

The most famous varieties of nougat

Each country carefully preserves its traditional secrets of preparing the delicacy.

Italy

Italian torrone contains the same basic ingredients, plus vanilla or citrus flavoring, and is often wrapped in two thin sheets of rice paper.

The center of torrone production is the city of Cremona in northern Italy, which annually hosts a famous festival dedicated to this delicacy.

The Venetian city of Cologna Veneta is famous for the production of a special nut variety of nougat called “mandorlato”, always based on honey, sugar, egg whites and almonds, which in Italian is called “mandorle”. It has a rich flavor and requires some effort to take a bite.

Austria

Viennese nougat, Wiener Nougat, has been produced since the beginning of the 19th century. This is an option that contains only sugar, cocoa butter and nuts and has a very soft consistency. For the Austrian version of the dessert, hazelnuts are most often used.

The history of the delicacy

The name of the product comes from the Latin “nux” - nut and appeared about 6 centuries ago. The origin of the dessert is associated with the Middle East, with ancient Persia, where even today (in modern Iran) a similar treat called gaz is prepared. In Europe, debates about the history of the delicacy between Italy and France are still ongoing (nougat is a favorite treat for the Christmas holidays in Provence). The most plausible, beautiful version was voiced by Italians.

They claim that nougat became known on October 25, 1441, the day of the wedding of Bianchi Maria Visconti and Francesco Sforza. The court pastry chef prepared a cake with a tower for the newlyweds - "Torrone", the structure of which was reinforced with a solid mass - nougat. Since then, one of the types of sweets has been called turon. Americans produce chocolate bars that contain such a viscous confectionery mixture, but its composition is not even close to the classic recipe for an oriental dessert. In the modern world, the main production of nougat is concentrated in Spain and Belgium.

Homemade chocolate nougat recipe

If you prefer everything chocolate, try this recipe. For it you need:

600 g sugar;
320 g invert syrup;
2 squirrels;
100 g crushed nuts;
60 g cocoa;
30 g flour;
1.5 tbsp. water.

Cooking method:

Mix sugar with water and boil. Add invert syrup to it and simmer for 10-15 minutes. Do a caramel test. To do this, drop a drop of the mixture onto a plate. The drop should harden but remain soft.
Beat the whites until stiff peaks form. Pour 2/3 of the hot syrup into them. You need to add the syrup little by little and constantly beat the mixture with a mixer. The mixture should become fluffy and white.
Cool the remaining syrup to 80°C. Pour it into the mixture and beat it for another 15 minutes.
Lastly, add the nuts and sifted cocoa powder.
Sprinkle the table with flour and transfer the workpiece onto it. When it has cooled, roll it out into a layer about 1.5 cm thick. Let it stand for 3-4 hours and cut into squares or rectangles.

The nougat will be quite soft and can be easily chewed.

Nougat does not have to be an independent delicacy. It can become part of another dessert. For example, nougat can be used as a layer for a cake. It's delicious and unusual.

To make it easier for you to prepare nougat, prepare and measure all the ingredients by weight at once, and only then start cooking. Place a large saucepan on the stove. Pour granulated sugar into it in full.

Then pour the corn syrup into the sugar. Since syrup comes in light and dark varieties, use whatever syrup you have on hand for this recipe. The difference in syrup color will not affect the final result. Adding corn syrup to desserts gives the texture a creamy smoothness and enhances the flavor. Mix the syrup and sugar with a spatula. Turn on low heat and cook, stirring the mixture occasionally for about 10 minutes, until the sugar grains are completely dissolved and the mixture becomes thicker. Remove the finished sweet syrup from the heat and set aside to cool slightly.

Place separated egg whites at room temperature in a deep bowl. You should not use cold whites, since hot sweet syrup will be poured into them later, and so as not to spoil the dough due to temperature changes.

Add a little salt to the egg whites. Using a mixer, beat the whites with salt. Beat until the whites begin to form stiff peaks.

When the whites are already beaten, start adding corn syrup and sugar to them little by little, in a thin stream, while continuing to beat with the mixer. Mix everything into a homogeneous mass.

Now you need to add dried, peeled peanuts to the thick, sweet protein-sugar mass. If you were unable to buy such peanuts, dry them raw in the oven for 15 minutes, stirring occasionally. Remove the brown husks from dry peanuts; this will not be difficult. Mix the mixture with the peanuts so that all the nuts are covered with the sweet mixture.

Simple recipe

The simplest recipe is considered to be the following. It consists of the following components:

glass of sugar
150 g light honey
half a glass of water.

Cook all the listed ingredients after bringing to a boil for about 10 minutes over high heat. At the same time, beat a couple of egg whites until fluffy, then gradually pour into the hot syrup. Be sure to stir, you can add nuts there, although it will turn out delicious without them.

Important: place the finished mixture on a baking sheet lined with parchment paper, cover with more parchment on top and leave to cool. After the frozen nougat is cut into pieces with a wet knife, sprinkle with powdered sugar.

Properties of Nougat

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How much does Nougat cost (average price for 1 kg)?

Moscow and Moscow region. 690 rub.

It is known that nougat came not only to us, but also to the cuisines of other European countries from the East. This confectionery product belongs to the category of exquisite oriental sweet dishes, in which the main component that distinguishes this dessert from others is various types of nuts, with the exception of peanuts.

The traditional recipe for making nougat, which can easily be considered one of the simplest, is as follows. Crushed or whole nuts are laid out in a mold approximately 1-2 cm high and filled with thick sugar syrup or honey. If the delicacy is not elastic enough and too liquid, finely ground nuts are added.

After the nougat has hardened, the layer is cut into small pieces or shaped into various figures. After this, the finished products are rolled in powdered sugar, which is often mixed with flour. To prevent the nougat from sticking to the mold, it is first covered with cling film or oiled paper.

Nougat can be eaten not only as an independent sweet dish, but also a lot of interesting and unusual dishes can be prepared based on it. For example, these can be multi-layer cakes, aromatic desserts, pastries and much more. In addition, industrial sweets that contain nougat include chocolate, candies, cookies, waffles, toast, and cakes.

Nougat with white chocolate

This dessert has a rich and interesting taste. It is not too difficult to prepare, but to measure the temperature of the syrup you will need to prepare a thermometer.

The nougat recipe is as follows:

Pour 2/3 cup of sugar syrup and 1/3 cup of water into a thick-bottomed saucepan. Add sugar (2 tablespoons). The mass is stirred, brought to a boil and cooked until the syrup temperature is 132 °C (check with a thermometer or temperature probe).
White chocolate (50 g) is melted in a water bath.
Whisk egg whites (2 pcs.) with a pinch of salt.
The hot syrup is gradually poured into the protein mass, constantly whisking with a mixer.
Add melted chocolate and almonds. The mass is thoroughly kneaded and transferred to a greased form.
The baking sheet is covered with foil and left on the table overnight. In the morning, you can cut the nougat into pieces.

Composition of nougat

Nougat must contain the following ingredients: natural honey, egg white and nuts. The last component is mainly roasted almonds, hazelnuts, walnuts, but in no case peanuts.

The consistency of the finished product can vary greatly - from soft and light to thick and hard. This directly depends on the composition of the nougat. In addition, lemon zest, cinnamon, vanilla, candied fruits, dried fruits or chocolate are often added during production to give the product additional aroma and flavor.

The benefits of nougat

Being a high-calorie dish, nougat is especially valuable for those people who are actively involved in physical labor, in particular athletes. By the way, the calorie content of nougat varies depending on its composition, but generally it is approximately 404 kcal per 100 grams. The benefits of nougat lie in the variety of components provided for in the manufacturing recipe.

Thus, sweets and nuts have a beneficial effect on brain activity, while natural honey and dried fruits in this product contain a lot of vitamins and other substances beneficial to human health. In addition, in combination with glucose, nuts are considered the strongest natural aphrodisiac, which has a positive effect on both men and women.

Chocolate, which began to be added to this sweet much later, also enhances the benefits of nougat, as it not only gives a special refined taste to this dessert, but also improves mood and promotes the production of serotonin, the hormone of joy.

Vitamins

C Vitamin C 0.3 mg
B1 Vitamin B1 0.01 mg
B2 Vitamin B2 0.15 mg
B5 Vitamin B5 0.06 mg
B6 Vitamin B6 0.02 mg
B9 Vitamin B9 5 mcg
B12 Vitamin B12 0.01 mcg
PP Vitamin PP (NE) 0.48 mg
Choline 5.1 mg

Nutritional value and calorie content

Nougat is characterized by a high sugar content, which makes this product in demand among people involved in sports and physical labor. Children love this delicacy no less than others, for whom it, due to the high content of nuts that stimulate brain activity, can be especially useful. The average calorie content of nougat is about 400 kcal. This value may vary depending on the amount of certain ingredients in the composition.

The nutritional value of the product is quite high. The amount of protein is 7.1 g, fat 10.6 g, carbohydrates 72.2 g. The delicacy can be considered somewhat healthy. It contains a fairly large amount of nuts, honey and dried fruits. At the same time, the high sugar content makes this product harmful for people with diabetes. In any case, this sweet oriental delicacy should be consumed in limited quantities.

Harm

Eating nougat every day is harmful. The product negatively affects the condition of teeth, since lactic acid causes a violation of the acid-base balance of the oral cavity. Sugar accumulates between brushings and feeds bacteria that wear away tooth enamel and cause tooth decay.

Since sweets are high in calories, overeating can lead to obesity, which is especially dangerous for children. An excess of such dessert negatively affects the gastrointestinal tract, as it can cause dysbiosis. It also leads to skin rashes.

Due to the constant carbohydrate load, the work of the pancreas becomes more difficult, which can lead to pancreatitis or diabetes mellitus. A lot of sweets overload the liver, especially in children, which is why allergic reactions occur. If your blood sugar is high, you should limit your consumption of nougat.

Nougat is a famous oriental sweet. Cooking it is not only difficult, but somehow unusual. It is necessary for the sugar and honey to boil to a certain state. If you study different nougat recipes, you will see that caramel for nougat can be made in two types - soft and hard. I cooked the caramel until I tested it into a soft ball. That's why my nougat didn't freeze. In the refrigerator it hardened to such an extent that it could be cut into pieces. But at room temperature it became soft and stretchy, and the cut pieces gradually fused into a single whole. If you cook the caramel until it forms a hard ball, then the nougat will turn out harder and more stable. Nougat tastes very (VERY!) sweet. But it's great with strong black tea. When eating, the honey taste and aroma is strongly felt. The consistency of nougat is very delicate, melting. And in this silky mass there are hard and aromatic nuts. The more nuts in nougat, the tastier it is.

The hostess asks the guest: “What will you like—tea, coffee?” - Is there anything stronger? - Here, nuts...

0.5 cups water (125g), 2 cups sugar (400g), 120g honey, 2 egg whites, 1 teaspoon lemon juice, 1~2 cups roasted nuts (almonds, hazelnuts, peanuts, pistachios)

The benefits and harms of oriental sweets

Nougat is not only a tasty treat, but also healthy. These properties are determined by the components included in the composition:

Nuts – activate brain activity.
Protein is responsible for the proper development and growth of the body.
Honey contains fruit acids, mineral salts, healing essential oils, beneficial amino acids, and vitamins.
Chocolate – promotes the production of serotonin (the hormone of happiness).
Carbohydrates are a source of energy.

Such a number of useful qualities is not an excuse for daily consumption of sweets in large quantities. If you do not follow the measure, you can cause the following harm to the body:

Destruction of tooth enamel, disruption of the acid-base balance due to the high content of sugar and lactic acid.
An excess of carbohydrates can lead to obesity.

Discuss

What is nougat - composition and calorie content, step-by-step cooking recipes

Dear readers, I welcome you to the website In My House! Almost everyone has heard about nougat, but it can hardly be called a very common dessert. However, real sweet tooths are, of course, familiar with it, because it is difficult to imagine a sweeter dish than this delicacy.

How many people know that nougat is not at all difficult to prepare yourself? This is exactly what my article will be about. But first, I propose to find out what nougat is, where it comes from, what it is made from and what varieties it has.

Lemon

Time: 4 hours 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 214 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

Almost all nougat turns out very sweet, even too sweet. Not everyone likes this, so some confectioners add dried cherries or lemon zest, which give the treat a piquant sourness. Raisins help further enrich the taste of oriental confectionery; take dried fruits made from sour grape varieties if you want to further dilute the sweetness of the product.

Ingredients:

granulated sugar – 2 tbsp;
juice from 2 lemons;
egg white – 1 pc.;
raisins – 2 tbsp. l.;
walnut – 4 pcs.;
flour – 1 tbsp. l.;
zest from 2 lemons;
water – 2/3 tbsp.

Cooking method:

Peel the nuts, chop them, rinse the raisins thoroughly.
Dissolve sugar in water, put on fire, let it boil. Turn down the heat and cook until thickened. Then mix with lemon juice.
Beat the egg white until fluffy and pour into the syrup in a stream. Add raisins, nuts, zest, mix.
Sprinkle the working surface of the table with flour, lay out the cooled nougat, roll it out, and leave for 4 hours. Cut into portions.

Time: 2 days 45 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 359 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

Nougat stuffed with several types of nuts is very tasty, and if you add candied fruits, the treat will acquire not only additional taste, but also a beautiful marble pattern.

Such an unusual delicacy will immediately attract the attention of children who love everything bright and unusual. If you strictly follow all the sequential steps, you will be able to create a real work of culinary art.

Ingredients:

water – 1 tbsp.;
sugar – 800 g;
honey – 200 g;
egg whites – 3 pcs.;
hazelnuts, almonds (roasted) – 240 g;
candied fruits – 120 g.

Cooking method:

Dissolve granulated sugar in water, boil, cook for about 3 minutes until thickened.
Add honey, cook for another 5 minutes.
Beat the whites into a strong thick foam, pour into the sugar-honey syrup.
Add nuts and candied fruits and mix thoroughly.
Line the bottom and sides of the baking sheet with parchment, grease with vegetable oil, pour in the thick mixture, and refrigerate for 2 days.

With peanuts

Time: 10 o'clock.
Number of servings: 5 persons.
Calorie content of the dish: 305 kcal.
Purpose: dessert.
Cuisine: oriental.
Difficulty: easy.

A traditional nougat recipe involves using nuts such as cashews, almonds or hazelnuts as a layer, but modern cooks often add peanuts. This ingredient does not spoil the taste of the delicacy at all, but makes it different from other sweet options. A prerequisite for such a recipe is to boil the sugar syrup until it tastes like a hard ball.

Ingredients:

water – 125 ml;
sugar – 400 g;
honey – 120 g;
egg whites – 2 pcs.;
lemon juice – 1 tsp;
roasted peanuts – 2 tbsp. l.

Cooking method:

Make a thick syrup from sugar, water, honey.
Using a blender, beat the egg whites until thick and add lemon juice.
Continuing to beat, add syrup.
Then add the nuts, mix, and place on a baking sheet lined with baking paper.
Leave in the room for 6 hours, then put in the refrigerator for final hardening.

How to make nougat yourself

Now let's see how to prepare this ancient treat at home. I will focus on the most traditional options with step-by-step photos, and in a separate article we will post a recipe for making nougat.

Nougat with nuts and candied fruits

To prepare you will need:

200 g sugar;
1 glass of boiled water;
100 g natural honey;
3 egg whites;
75 g nuts;
50 g candied fruits.

Mix sugar with water and place the resulting mixture on low heat. When the sugar dissolves in the water, add honey. Separately, beat the egg whites with a mixer and add syrup from honey, sugar and water. Lightly fry the peeled and chopped nut kernels in a frying pan. Then add nuts and candied fruits to the protein mixture and mix thoroughly. Place the prepared mixture on a baking sheet and place in the refrigerator.

For a better illustration, watch the video showing the process of preparing the dessert:

Dark chocolate nougat

This type of delicacy is suitable even for vegetarians, because this recipe does not contain chicken eggs. And thanks to chocolate, the taste of the dessert becomes richer and more interesting.

You will need:

100 g sugar;
half a glass of water;
50 g almonds;
100 g dark chocolate.

Dissolve sugar and water over low heat until syrup is obtained. Fry the nuts a little. Melt the dark chocolate until liquid using a double boiler. Then mix all the ingredients, place on a baking sheet covered with parchment or foil, and refrigerate until completely set.

White chocolate nougat

White chocolate gives the dessert a unique taste and makes the delicacy even sweeter, so this type of nougat is sure to please true gourmets.

Take the following ingredients:

100 g sugar;
half a glass of water;
50 g white chocolate;
2 egg whites.

Dissolve sugar and water over low heat until syrup is obtained. Melt the white chocolate separately. Beat the egg whites and mix all the ingredients together. Then pour the resulting mixture into a prepared baking sheet, which can be placed in the refrigerator or any other cool place for the mixture to harden.

Cocoa nougat in chocolate glaze

Homemade dessert with cocoa, covered with chocolate glaze, is prepared as follows.

For the chocolate base you need:

100 g dark chocolate: it is better to choose varieties containing at least 80% cocoa;
50 g butter.

For the top layer:

400 ml 20% cream;
5 tablespoons peanut butter;
2 tablespoons butter;
1 tablespoon cocoa powder;
1 tablespoon sugar.

For the glaze:

100 g chocolate;
50 g butter.

Melt the chocolate with butter and place in the refrigerator in a 20x10 cm mold. Heat the cream, add peanut butter, butter, cocoa and sugar. Mix all products thoroughly. When the mixture has cooled, place it on top of the already prepared chocolate mixture and place it in the refrigerator again.

Prepare a glaze of chocolate and butter and pour it over the nougat.

Peanut nougat

It is believed that any nut except peanuts can be used in traditional nougat. If you want to experiment in the kitchen, we offer a recipe with this “forbidden” ingredient.

You will need:

1.5 cups peanuts;
130 ml water;
350 g sugar;
120 g honey;
3 squirrels;
1 teaspoon lemon juice.

Combine water, sugar and honey, bring them over low heat until a syrup forms. Beat the whites into a thick foam and add lemon juice to it.

Peel the peanuts, chop and lightly fry. Mix all the ingredients thoroughly, place the resulting mass in a mold or baking sheet, smooth and refrigerate until completely cool.

Chocolate

Time: 2.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 555 kcal.
Purpose: dessert.
Cuisine: French.
Difficulty: easy.

If you have already tried regular nougat once, then you should definitely treat yourself to this type of sweet. The traditional treat is similar to its chocolate cousin only in consistency; its taste is very different from what we are used to - it is richer and richer. This confectionery product will especially appeal to children and lovers of chocolate sweets.

Ingredients:

refined granulated sugar – 50 g;
almonds – 100 g;
chocolate – 100 g.

Cooking method:

Make syrup (thick) from granulated sugar.
Pour boiling water over the almonds and leave for 10 minutes. Then drain the water and cool the nuts. Remove the husks, grind in a blender (leave a few pieces whole), fry until golden brown in a frying pan.
The chocolate needs to be melted in a water bath. If you want a bitter taste, take a black bar with the maximum cocoa content.
Combine all ingredients together, add a handful of whole nuts, stir thoroughly.
Pour into the mold and place in the freezer until completely frozen.