Soft Nougat

Soft nougat is one of the most iconic desserts of the Christmas period in Italy, but it is enjoyed all year round by those who love sweet flavors and tradition. Here is the recipe to prepare delicious homemade soft nougat.

Ingredients

• 300 g of millefiori honey
• 250 g of granulated sugar
• 2 egg whites
• 400 g of toasted almonds
• 100 g of toasted pistachios (optional)
• Nougat wafers (easily found in specialty stores or online)
• Vanillin or vanilla extract (to taste)
• A piece of chopped candied orange peel (optional)

Preparation

1. Start by toasting the almonds and pistachios in the oven (if they are not already toasted) until they become golden; then let them cool.

2. Prepare a pot or a deep pan, preferably non-stick, where you will put the honey. Heat the honey over low heat until it becomes liquid and begins to bubble.

3. In a separate bowl, whisk the egg whites until they form very stiff peaks.

4. Add the sugar to the hot honey and mix well. Allow the honey and sugar mixture to reach a temperature of about 145-150 °C (use a cooking thermometer to be precise). At this temperature, the sugar should have completely dissolved.

5. Once the mixture reaches the desired temperature, remove the pot from the heat and begin to very slowly incorporate the whipped egg whites, stirring vigorously to prevent the egg whites from coagulating.

6. Return the pot to the heat and continue to stir the mixture, over low heat, until it becomes opaque and thick (this process requires patience and can take 30 minutes or more).

7. Remove the nougat from the heat and, if desired, add the vanillin or vanilla extract and the candied orange peel. Stir well to evenly distribute the flavors.

8. Finally, add the almonds and pistachios to the mixture and stir until they are evenly distributed.

9. Take a baking pan and line it with the nougat wafers, then pour the nougat mixture over the wafer base and cover with another layer of wafers.

10. Let the nougat cool to room temperature, then remove any excess wafers on the sides and gently press with a rolling pin or your hands to make sure the wafers adhere well to the nougat.

11. Once cooled, cut the nougat into pieces with a sharp knife. It is important that the nougat is cold to be cut cleanly without crumbling.

The nougat must be stored in a dry place, possibly inside a tin box or wrapped in parchment paper to maintain its softness.

Curiosity

According to tradition, nougat was the dessert for grand occasions, particularly weddings. Its name seems to derive from the expression “turrare,” which in the Cremonese dialect means to toast, referring to the toasting of almonds before adding them to the honey and egg white mixture.