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This delightfully sweet nougat and nut extravaganza is a popular holiday treat that's hard to beat.
5 ounces raw hazelnuts (skin on)
5 ounces raw almonds
4 ounces raw, de-shelled pistachios
2 egg whites
2 cups plus 2 tablespoons granulated sugar
2 cups honey
Coat a 9 by 5 by 2 1/2-inch loaf pan with cooking spray. Line the pan with parchment paper and lightly spray the parchment. Set aside until ready to use.
Preheat the oven to 350 degrees.
Place the nuts on a small baking sheet and bake for 10 minutes until toasted.
In a very clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites and beat to soft peaks. Add 2 tablespoons of sugar and beat until medium peaks form.
In a medium saucepan over medium-low heat, combine 2 cups of sugar and 2 cups of honey. Using a candy thermometer, bring the sugar to 310 degrees without stirring.
Once the honey/sugar mixture has reached 310 degrees, with the stand mixer running, slowly pour the mixture into the egg whites. This should be careful but swift, no more than a minute. Once combined, quickly add the nuts to the mixture, folding them in with a rubber spatula until evenly combined.
Pour the mixture into the prepared loaf pan, place another piece of parchment paper on top and push the candy into all corners of the pan, flattening it.
Place in the fridge or freezer for at least 4 hours. Serve straight from the fridge as the final product melts after about an hour. Will keep for 10 days in the fridge or a month tightly wrapped in the freezer.
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