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Homemade Hazelnut Nougat

17/11/2023

Hazelnut nougat is a typical dessert, especially popular during the Christmas holidays but enjoyed all year round. Here is the recipe to make hazelnut nougat at home.

Ingredients

  • 400 g of shelled and toasted hazelnuts
  • 400 g of wildflower honey
  • 300 g of granulated sugar
  • 2 egg whites
  • Edible rice paper wafers (enough to cover the bottom and top of the nougat)
  • A pinch of salt

Preparation

  1. Toast the hazelnuts in the oven at 150 °C for about 10-15 minutes, until they are golden and fragrant, then let them cool.
  2. Line a rectangular pan with rice paper wafers, ensuring the base is covered.
  3. In a large saucepan, heat the honey over medium heat, letting it gently boil for about 30 minutes until it becomes darker and thicker.
  4. Meanwhile, in another saucepan, dissolve the sugar with a little water and once dissolved, cook it until it reaches the soft ball stage.
  5. Beat the egg whites to stiff peaks with a pinch of salt.
  6. When the honey has reached the desired consistency, begin to slowly add the caramel, continuing to stir.
  7. Gradually pour in the beaten egg whites, stirring vigorously with a wooden spoon until the mixture thickens and pulls away from the sides of the saucepan.
  8. Add the toasted hazelnuts to the mixture and stir until they are evenly distributed.
  9. Pour the mixture into the tray, leveling it well with a wet spoon or spatula.
  10. Cover the nougat with another layer of rice paper and press down gently to compact.
  11. Let the nougat cool for several hours or, even better, overnight before cutting it into pieces with a sharp knife.

Curiosity

Nougat is a sweet with ancient origins, believed to have been introduced to Italy by the Romans. Traditionally, nougat production was associated with festivals and celebrations due to its precious ingredients like honey and almonds or hazelnuts. In different areas of Italy, unique variations of nougat exist, some of which are protected by denominations of controlled origin (DOP).

For a more Italian version of this recipe, you could use high-quality honey typical of your region and perhaps add a pinch of vanilla or candied orange peel to the mixture, common in the more traditional Italian variations of nougat.