Best Nougat Noir Recipes

Nougat image

Provided by Food Network

Categories dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted

Steps:

Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.

Nougat Noir image

Number Of Ingredients 3

Steps:

Rub the butter on a slab of marble.
Pour the honey in a saucepan. Bring to a simmer, stirring constantly, and cook over a low heat for 10 minutes. Add the almonds and continue cooking for another 10 minutes, stirring constantly. The honey will begin to thicken and turn an amber color.
To test if the nougat is ready, drop a teaspoon of honey into a glass of cold water; it should harden immediately. Remove honey from the heat and stir for 2 more minutes. Carefully pour the honey mixture onto the buttered marble slab (it will still be very hot). Smooth the mixture with a metal spoon to spread the almonds evenly. When the nougat is completely cool, break it into 2 inch pieces with the back of a knife. Store in a cool place.