with pistachios, almonds, and currants
Making nougat requires a ton of steps, but it definitely is worth all the work. I had nougat for the first time when visiting my big sister, Aly, in Paris during her semester abroad– the confection was swirled into vanilla ice cream! Don’t skimp on the cornstarch + sugar powder mix as I did, because otherwise your nougat will stick to the pan and be difficult to remove…
Adapted from Karen DeMasco’s “The Craft of Baking”
- 3/4 cup confectioners’ sugar
- 1/3 cup cornstarch
- 1 cup salted pistachios, roughly chopped
- 1 1/2 cups sliced almonds
- 2 tbsp honey
- 1 1/4 cups light corn syrup
- 1 1/4 cups plus 1 tbsp plus 1 tsp granulated sugar
- 1/4 cup egg whites (from about 2 large eggs)
- 1/2 tsp kosher salt
- 1/2 cup dried currants
- nonstick cooking spray
1. Preheat oven to 350º F.
2. Whisk together confectioners’ sugar and cornstarch in mixing bowl. Dust mixture over a 12 x 17-in baking sheet using a sifter. Set remaining cornstarch mixture aside.
3. Spread nuts out on another baking sheet and toast in oven for 4 minutes. Turn oven off, but leave nuts inside to stay warm. Place honey in heat-resistant bowl and put inside warm oven.
4. Using an electric mixer, whisk egg whites on medium speed. Add remaining 1 tbsp + 1 tsp sugar to egg whites. Leave mixer running while you complete step 5.
5. Put 1/2 cup plus 2 tbsp corn syrup and 1/2 cup granulated sugar into small saucepan. Put remaining 1/2 cup plus 2 tbsp corn syrup and 3/4 cup sugar into another small saucepan. Stir both saucepans until all sugar is wet. Set both saucepans on high heat. When sugar in first saucepan comes to 250º F (use a candy thermometer), remove pan from heat and add mixture to whipping egg whites. When second saucepan reaches 293º F, pour that sugar mixture into whipping egg whites too. Increase electric mixer speed to high and mix for another 4 minutes.
6. Reduce to low speed, and add the warm honey, salt, warm nuts, and currants. Mix until evenly distributed.
7. Scrape nougat into prepared baking sheet. Sift cornstarch mixture over entire nougat surface. Using a rolling pin, roll nougat until 3/4 inch thick. Set on wire rack to cool for 30 minutes.
8. Place cooled nougat on cutting board. Use a knife coated in non-stick cooking spray to slice nougat.