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Nougat recipe in the city burn. nut nougat

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

And how many people know that nougat is not at all difficult to cook by yourself? This is what will be discussed in my article. But first, I propose to find out what nougat is, where it comes from, what it is made of and what varieties it has.

Nougat - what is it?

The name of this delicacy comes from the Latin “nux”, which means nut. No wonder, since nuts are one of the main ingredients of nougat, along with sugar and proteins.

The composition of the dessert often varies: honey is added instead of sugar, and the type of nut varies depending on the tradition of each individual locality - it can be either almonds or walnuts or hazelnuts.

The consistency of the delicacy also depends on the recipe. Nougat can be either soft, quickly melting in the mouth, or firm, with a viscous texture.

There is a white variety of this sweet and a dark one. A dark shade is given to it by sugar, brought to the state of caramel, and cocoa. White nougat owes its hue to beaten egg whites.

To give a variety of flavors, candied fruit, chocolate, cinnamon or vanilla are added to the sugar and protein mixture, and nougat is eaten as an independent dessert or added as a filling to sweets.

There are many legends around the origin of this dessert. The oldest recipes for white nougat were found in Baghdad, in books dating back to the 10th century. This delicacy is also mentioned in the ancient chronicles of Bukhara and Syria. From there, with trade caravans, it came to Europe.

Nowadays, this sweet is an important part of the European Christmas menu.

The most famous varieties of nougat

Each country cherishes its traditional secrets cooking treats.

Spain

The Spanish turron is made according to old recipes with roasted almonds, sugar, honey and egg white.

Italy

An Italian torrone is made with the same basic ingredients, plus vanilla or citrus flavor, and is often wrapped in two very thin sheets of rice paper.

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

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

Austria

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

What is useful nougat

Due to such indicators, nougat is often used as a source of additional energy by those who play a lot of sports or other physical activities. Naturally, this sweetness is to the liking of most children. As a consolation for their parents, one can remember that nuts, which are so abundant in nougat, contribute to the improvement of brain function.

If the delicacy contains honey and dried fruits, then they slightly increase it. beneficial features. Although even in this case, you should not consider this dessert as a remedy and use it in large quantities. Due to the high sugar content, nougat is contraindicated for those who suffer from diabetes.

How to make nougat yourself

And now let's see how to cook 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 fruit

For cooking you will need:

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

Mix sugar with water and put the resulting mixture on a small fire. When sugar dissolves in water, add honey. Separately, beat the whites with a mixer and add the syrup of honey, sugar and water to them. Lightly fry the peeled and chopped nut kernels in a pan. Then add nuts with candied fruits to the protein mixture and mix thoroughly. Put the finished mass on a baking sheet and refrigerate.

The total calorie content of the dish per 100 g is 430 kcal. Proteins - 6.5 g, fats - 16.0 g, carbohydrates - 65.0 g.

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

Dark chocolate nougat

This type of delicacy is suitable even for vegetarians, because in this recipe missing chicken eggs. And due to chocolate, the taste of the dessert becomes more intense and interesting.

You will need:

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

Dilute sugar with water over low heat until syrupy. Roast the nuts a little. Dilute dark chocolate to a liquid state using water bath. Then mix all the ingredients, put on a baking sheet covered with parchment or foil, and refrigerate until completely solidified.

The total calorie content of the dish per 100 g is 490 kcal. Proteins - 9.5 g, fats - 32.0 g, carbohydrates - 40.0 g.

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 real gourmets.

Take the following ingredients:

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

Dilute sugar with water over low heat until syrupy. Separately melt White chocolate. Beat egg whites and mix all ingredients together. Then pour the resulting mass into the prepared baking sheet, which can be placed in the refrigerator or any other cool place so that the mixture hardens.

The total calorie content of the dish per 100 g is 490 kcal. Proteins - 9.5 g, fats - 30.0 g, carbohydrates - 50.0 g.

Chocolate coated cocoa nougat

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

For the chocolate base you need:

100 g of 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 of peanut butter;
2 tablespoons of butter;
1 tablespoon cocoa powder;
1 tablespoon of sugar.

For glaze:

100 g of chocolate;
50 g butter.

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

Prepare the chocolate and butter glaze, pour the nougat with it.

The total calorie content of the dish per 100 g is 450 kcal. Proteins - 6.5 g, fats - 20.0 g, carbohydrates - 76.0 g.

Peanut nougat

It is believed that in traditional nougat it is possible to use any nuts except peanuts. If you want to experiment in the kitchen, then we offer a recipe with this “forbidden” ingredient.

You will need:

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

Combine water, sugar and honey together, bring them over low heat until a syrup is formed. Beat egg whites until stiff and add to it. lemon juice.

Peel the peanuts, chop and lightly fry. Mix all the ingredients thoroughly, put the resulting mass into a mold or baking sheet, level and refrigerate until completely cooled.

The total calorie content of the dish per 100 g is 424 kcal. Proteins - 10.0 g, fats - 13.0 g, carbohydrates - 66.0 g.

Conclusion

So, we found out what kind of delicacy this is - nougat, and found out that it is not difficult to make it ourselves. If you can't live a day without dessert, then this dessert will definitely appeal to you. Well, if you prefer more diet meals, then nougat will help you in moments when you really want something sweet, because a small piece of this dish is enough to get the necessary dose of sugar.

Tell us in the comments if you like nougat, and if so, what kind of it do you prefer?

Today we will cook such a delicious and nutritious dish like homemade nougat. There is no need to overpay when with your own hands you can easily reach the coveted standard.

This product is a confectionery, traditionally it is prepared from honey and sugar and various nuts. nuts must-have product in nougat.

Nougat has been loved in Europe since the 15th century and is still an attribute of all Christmas holidays. And nougat came to Europe from the Middle East.

How to make nougat with your own hands?

We don't need much.

Products:

250 g whole almonds
1 egg white
60 g sugar
citric acid 1/4 tsp,
thin glass of honey
0.3 kg sugar, water 1/4 cup,
vanilla extract 1 tsp,
unsalted butter 60 g.

On the one hand, it may seem that nougat is very difficult to cook. However, starting the actual preparation of nougat at home, you will see that there is absolutely nothing complicated, you just need to remember a couple of basic points.

Nougat often contains nuts. You can use any nuts in our sweets that you can find. We have almonds and it must first be roasted. Unroasted nuts will have a certain softness, which will negatively affect the quality of the product. Roasted nuts under the influence of temperature give off their aroma very intensively.

Spread on a sheet or pan and fry until golden brown for 10 minutes. Honey in no case should be candied and old. Pour honey into a saucepan and bring almost to a boil. The honey helps the nougat to be perfectly soft and prevents the sugar from crystallizing. Plus, honey is also known to be very fragrant.

In addition, one more important point — we will cook sugar syrup . When cooking syrup, you need to take into account that before the syrup begins to boil, the sugar must be completely dissolved. Stir the sweet solution and heat.

So that sugar crystals do not form along the walls of the vessel, experienced confectioners take an ordinary kitchen brush, dip it in water and run it along the walls of the saucepan, as if collecting sugar.

Also, in order for the sugar not to crystallize, a little lemon juice is added to the syrup.

As soon as the syrup boils, stop stirring, and no longer disturb it. Let the syrup warm up. up to 148 degrees, this is the stage soft caramel. It looks very similar, doesn't it?

To control the temperature, a special caramel thermometer is used. If you plan to cook nougat or caramel in the future, then such a device is a must.

In the meantime, separate the yolk and protein, add sugar to the protein, citric acid, vanilla extract and beat. Then we combine hot honey and sugar syrup. Continuing to beat the protein, slowly add caramel(a mixture of honey and sugar). Caramel is very hot, beat for 5-7 minutes, and achieve the formation of splendor. Next put butter.

Butter can be replaced with chocolate, any (dark, white) just take a little more than the volume of butter.

We mix. The mass for the nougat is ready. Pour the roasted walnuts into it. You can chop the nuts coarsely, but in nougat they look great whole. Mix and transfer to a mold to set. Any shape is suitable which one you like and which one is on hand. We cool for about an hour. Then we put the form with nougat in the refrigerator for complete solidification, cut into portions.

Our yummy is ready! Enjoy your meal!

A delicious dessert that many gourmets and not only like is known as nougat. This dish came from the Middle East as early as the 15th century. Delicacy has become an essential attribute of Christmas in European countries.

There are a lot of recipes by which you can cook nougat at home naturally. Nougat can be easily prepared by every housewife.

traditional recipe

To prepare nougat, it is enough to have the following products on hand at home:

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

The cooking process to get real nougat consists of the following steps. Almonds must be soaked for ten minutes in boiling water, then remove the skin, carefully spread in an even layer on a baking sheet and roast the nuts in the oven. Next, turning off the oven, leave the nuts there for a while so that they are warm. In the meantime, sugar must be poured with water, and then put on a small fire. At the time of its boiling, add more honey.

Important: in the process in which nougat is prepared, the most responsible is to strictly maintain the required temperature regime.

If the sweetness does not warm up very much, the nougat may not harden, although palatability turn out great. Sweet syrup should be brought to 140 degrees - for this you should use a thermometer in the kitchen to control the temperature. If this is not observed, you can trust your intuition - you need to catch the moment at which the syrup begins to thicken, but does not yet have time to become caramel. To prevent this, you need to add fire as much as possible, and then cook, stirring constantly.

Immediately after preparing the syrup, start whipping the proteins. During this process, vanilla sugar and lemon juice are added without stopping the beating. Then pour in the syrup in a thin stream. The mass, with its proper manufacture, will increase in volume and become viscous and thick. Next, add more nuts to the mixture, if desired, you can also dry fruits. Mix everything thoroughly with a spoon.

Spread the third part of the nougat on waffle cake in an even layer and cover with the second cake layer. So do it twice. Press down with something and refrigerate overnight. In the morning, pulling out of the cold, cut into portioned pieces with a damp and warm knife. Store nougat preferably in the refrigerator.

Dark nougat with nuts

You can cook nougat with chocolate and hazelnuts. For this you will need the following ingredients:

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

The preparation steps are as follows. Nuts need to be fried a little in a dry frying pan, let cool, and then grind. powdered sugar you need to dissolve over low heat, mix with hazelnuts and put the resulting mass on parchment. After solidification, grind everything in a blender - this is about 15 minutes, until the viscosity. Next, pour in the melted chocolate, and then beat. Put the resulting sweetness on parchment, where it is carefully leveled. After cooling, you can divide with a hot knife into pieces.

simple recipe

Most simple recipe considered next. 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. In parallel, beat a couple of egg whites until fluffy, then gradually pour into the hot syrup. Be sure to stir, you can send nuts there, although it will turn out delicious without them.

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

white nougat

It will be interesting to cook white nougat for many housewives. You will need:

1/2 glass of water;
2 egg whites;
2 tablespoons of honey or molasses;
a glass of sugar;
4 tablespoons of powdered milk or cream.

Mix water with honey and sugar in a non-stick saucepan, put the mixture to cook until viscous. If you can already make “threads” from the composition, then the process is completed. Separately, beat the whites until thick and very slowly and carefully pour the foam of proteins into the boiled mixture with a thin stream. Whisk everything well and slowly add powdered milk. On this one can say white nougat ready.

It remains only to put the product on confectionery paper and let it cool. Then cut into pieces - the dish is ready.

Homemade nougat is a wonderful sweet snack for tea. The nougat recipe is not as complicated as it might seem at first glance.

The main tool for making nougat is a good mixer. It can be a planetary mixer or a conventional submersible, it doesn’t matter. Manually whipping egg whites and making nougat is quite difficult. As a filling, you can use any nuts, to your taste, or dried fruits. Almonds are very good. You can also diversify our nougat recipe a little by covering it with a small layer of chocolate, after melting it in a water bath.

Ingredients:

Eggs - 2 pcs.

Sugar - 300 gr.

Honey - 5 tbsp.

Water - 50 ml.

Lemon - ½ pc.

Vanilla sugar - ½ tsp

Dried fruits or nuts - 200 gr.

Cooking:

1. Put sugar, honey and add a little water into a saucepan with a thick bottom. Bring to a boil, stirring constantly. Cook for about 10 minutes over low heat, until the sugar is completely dissolved.

2. Separate the whites from the yolks. Beat two egg whites with a mixer until stiff peaks form. Add the juice of half a lemon and a little vanilla sugar.

3. Continuing to stir the proteins with a mixer, carefully pour the hot syrup into the proteins. It is best to pour the syrup in a thin stream onto the wall of the container in which the mixing process takes place. Stir until mixture thickens.

4. Add nuts or dried fruits and mix well with a spoon.

5. Put in a mold and put in the freezer for 3-4 hours, and preferably overnight.

6. Nougat is ready!

Create and do not stop there! Enjoy your meal!

For clarity, here is a video recipe:

Place the peanuts on a plate and spread evenly. We send it to the microwave for 3 minutes, then we clean it from the husk. After that, we begin to prepare the syrup by mixing honey, water and sugar. We put the resulting mixture to simmer, and as soon as it boils, continue to cook for another 10-14 minutes and turn it off. I want to focus on the fact that you can basically take any nuts. Grind them or leave them whole - a matter of taste.

We start whipping egg whites with a mixer until foamy. As soon as it appears, pour in the lemon juice and add the vanillin. After that, as the syrup is ready, we begin to add it. Pour in the syrup gradually, in a thin stream. As a result, you will get a thick mass, which will need to be whipped for about 15 minutes.

And just now we add the harvested peanuts to our mixture. Mix the whole mass with a regular spoon. The mixture will be very thick, so extra effort will be required. Pour it in a small layer into any convenient form and put it in the freezer overnight. Nougat is ready, you can cut it into pieces. Enjoy your meal!