Ingredients
Body of Nougat
- 1 egg white
- 400 g honey
Contents of Nougat
- 200 g nuts of your choice, Pistachio, almond, macadamia etc all work well
- 50 g White Cooking Chocolate, optional to make it more chewy
- 2 to 4 piece confectionary rice paper
-
6
1h 35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Step 1 - 1 egg white – 2 sec, speed 2,
Step 2 - Add 400 grams honey, then put butterfly in, 60 mins, 100 degrees, Speed 2, leave MC off!
Step 3 -Take butterfly out, add in 200 grams of nut mixture*, stir in with spatula
Step 4 – On a flat tray, place a piece of baking paper, then a sheet of rice paper* down, spoon mixture liberally over rice paper.
Step 5 – Place another piece of rice paper on top, followed by a piece of baking paper and roll out to desired thickness.
Step 6 – Let set in fridge for approximately half an hour then slice up, trimming all edges first, then into 2-3cm strips.
*Nut mixture – Can be anything you want really – pistachios, almonds, ginger, hazelnuts, glazed cherries and more, or even a mixture of many of these. Make sure you slightly toast your nut selection first before adding to mixture.
* To make the nougat more soft and chewy in my nut mixture I add 50grams of white cooking chocolate.
*Rice paper, make sure you get the ‘sweet’ one, not the one used for spring rolls, it is a rough paper feel to it, and can be found in some fruit markets (Minchinbury Fruit market is where I get mine) or Asian grocer.
Great to make for Christmas gifts and everyone loves Nougat!
Accessories you need
-
Butterfly
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Spatula TM31
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Comments
Add a commentThis is the best, I was gifted a huge tub of raw...
This is the best, I was gifted a huge tub of raw Canola honey it's actually a bit too sweet (not much I can do about that) definitely have to work fast when adding nuts and getting mixture onto rice paper.. I can't stop eating it haha
I can see that lots of the comments are from quite...
I can see that lots of the comments are from quite some time ago.......buy just wanted to share my recent (December 2020), experience......the first time I made the recipe, I added the white chocolate and it came out perfectly...just the right side of 'soft', but held shape well and everyone loved it. Have made it twice more without the chocolate and all I get is a gooey mess......still tastes good, but hardly fit for public presentation!!!!! This seems to be counter to other experiences.......
Make this every year and a few things I've...
Make this every year and a few things I've learned....
Honey will have varying moisture levels (may take less/longer to cook firm). Ensure it’s Pure Honey (there a few overseas brands with sugar syrup additives out there!!) and strong flavoured isn’t desirable. A standard Aussie jar honey is fine.
If using Chocolate, ensure it's COOOKING as p recipe otherwise you'll not get correct result.
Toast and warm nut selection in oven, pan or microwave towards end of cooking time before adding to mixture to give better flavour and prevent “seizing” from cold ingredients.
If too firm to cut, rest outside fridge 15 min and try again!
I wrap my "bars" in cellophane for gifts.
Ensure you label it honey, egg, nuts as they are high allergens and it might not be obvious to some!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I'm afraid this was almost a disaster for me....
I'm afraid this was almost a disaster for me. Ended up a fairly runny blob, then went rock hard. I can cut it if I stand it on it's side and use a cerated knife. It's really chewy, so I'm limited as to who can eat it. But, the flavour is really nice. I added a few drops of orange essential oil.
I can't see myself making it again, but I'm glad others seem to have had success. Definitely worth a shot if you're keen.
WARNING: HIGHLY ADDICTIVE 😉. So easy to make. I...
WARNING: HIGHLY ADDICTIVE 😉. So easy to make. I just used wax proof paper to roll between & no problem.
Sharon.thermomix wrote:...
Ok thanks Sharon, I’ll give it a go. Disappointingly I made the automated version yesterday with the recipe from the chip and it didn’t set. A complete waste of expensive ingredients as it is just a gooey mess that must be eaten with a spoon. I wanted to gift it with my caramel fudge, but I think I’ll try again.
Any recommendations so as to avoid the same result? I’m nervous as the pistachios and macadamias cost a small fortune!
Jo.dancesj I've always done it this way and...
Jo.dancesj I've always done it this way and perfect every time (however we prefer no chocolate)...👩🍳
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Is there an error in step one with the egg white?...
Is there an error in step one with the egg white? Is it really only 2 seconds at speed 2 without whisk? I thought the point of egg white was to form soft peaks through whipping? The nougat recipe in the chip/book, Good Food/Gluten Free, has you whipping the egg white with whisk for 3 minutes on speed 4? I’m confused. Does this recipe still work without whipping the egg white?
I love this recipe - probably toooo much. !!!
I love this recipe - probably toooo much. !!!
Thanks for the recipe. Next time I will omit...
Thanks for the recipe. Next time I will omit chocolate as I prefer it harder.
Soft vs Hard 101 - For softer cook less time...
Soft vs Hard 101 - For softer cook less time principles of making toffee/jam etc apply. ie more evaporation of moisture enables a higher temperature of the sugar syrup, gives a firmer/thicker/harder result). Cook longer for firmer result (as different honey's have different moisture levels).
NB: If you've a TM5 , you could set your temperature for 110C for final 20 mins or so and see how that works?
IMO recipes requiring significant evaporation/reaching high temperature of mixture to set are NOT suitable for doubling. Your TM will probably overheat (as you'll be cooking forever) and do it's safety shut down thing so you'll need to wait and restart anyway!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I made this this using rice syrup as I cant have...
I made this this using rice syrup, as I can't have honey, and it's way too soft. Have I done something wrong? It had to go in the freezer in order for me to cut it. Any ideas?
When do you add the white chocolate
When do you add the white chocolate?
yum
yum
Very tasty - I understand when you say that you...
Very tasty - I understand when you say that you need to work quickly!
Absolutely delicious!
Absolutely delicious!
fabulous!! I loved this ...but hubby would like it...
fabulous!! I loved this ...but hubby would like it softer. Anyone tell me how I could alter the recipe to get it softer (and while there also tell me how I could double the recipe??)
JustAnotherRat:...
JustAnotherRat:
this could be that you used quite a strong tasting honey. a mild honey is the best as it won't be over bearing. hope that helps!
Shayla: Thanks for adding this! I too dislike...
Shayla: Thanks for adding this! I too dislike waste so will definetly be trying this
Should this be stored in the fridge once cut?
Should this be stored in the fridge once cut?
This nougat is an absolute winner. So few...
This nougat is an absolute winner. So few ingredients, keeping it nice and natural. I added cranberries and pistachios and my gift recipients couldn't rave enough.
Great recipe even my Italian parent loved it, I...
Great recipe even my Italian parent loved it, I found you had to be quick when pouring and making shape did find it hard to cut but other wise great recipe
Maybe try a milder honey?
Maybe try a milder honey? Some are stronger than others..
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Interesting recipe - will
Interesting recipe - will have to try it out.
Oh my!! This is soo yummy!!
Oh my!! This is soo yummy!! Thank you!!!!
I have made this recipe
I have made this recipe numerous times and always a huge hit! Yummy!!!! Thanks for sharing! Your recipe is amazing!
It looks like nougat but
It looks like nougat but tastes predominately of honey. I know there is only honey and 1 egg white in the ingredients but it tastes more like honey than it does nougat. It is OK, but I will search for a better recipe.
I have made this twice now
I have made this twice now and both times was perfect. After the first time I did a self wash to clean the bowl but I hate waste so the second time I left in the butterfly added 250gm milk and cooked at 80C for 10 minutes at speed 4. It made the most delicious hot drink and my bowl and butterfly were clean.
Just made this and it is so
Just made this and it is so yummy. Simply poured the pistachios through the MC hole with 25 seconds to spare - it was mixed for me
Added the white chocolate at the same time.
Made this for Xmas. Was
Made this for Xmas. Was yummy. I added cranberries, pistachios and hazelnuts. Was hard to scrape out of bowl as so sticky so i sprayed my spatula with cooking oil which helped heaps. Didnt add the chocolate as wanted a hard nougat. Was yummy.
Angie
I found this recipe wayyyyy
I found this recipe wayyyyy to honey flavoured for me. It is all I can taste. It goes really gooey out of the fridge.
Super easy and yummy too!!!
Super easy and yummy too!!!
My thermomix consultant Kylie
My thermomix consultant Kylie Shearing had a xmas thermomix recipe group and made this...OMG it is to die for....thanks for sharing. i will definately try this one
I am so impressed by this. It
I am so impressed by this. It is so amazing that it is just honey and one egg white...
I am going to make this many times and it is just another reason why I love this machine so much.
you do need to work quickly and it is best to clean the machine like mentioned below, but the end result is awesome.
Same happened to me. Last two
Same happened to me. Last two times worked but this one didn't. This lot didn't turn white and fluffy, could it be because I used processed honey? Last two times hear fresh farm honey? ?
So much fun licking the gooey
So much fun licking the gooey hot bowl and butterfly! Only lasted over night too. Thanks.
Thanks for the recipe This
Thanks for the recipe
This is the first time to make it and very impressed with the outcome. Only thing is you have to work really fast once finished cooking as it starts to set quickly.
Thanks
This recipe tastes delicious
This recipe tastes delicious BUT you need to work quick once the cooking time has finished. It was disappointing the amount mixture that went to waste in the bowl as it sets far too quickly to allow you to scrape all of it out. I stored the finished product in the fridge and it wasn't too hard to eat.
I also used the tips from previous comments - combine the nuts/dried fruits on reverse speed 2 for a couple of seconds AND clean the bowl and butterfly for 5 mins 100 degrees speed 2. No idea how I would have gotton the mess out of the bowl otherwise!
I have made this three times
I have made this three times turned out fab but the last 2 times it didnt turn white and fluff up just was a horrible brown and sticky and didnt expand WHAT COULD I HAVE DONE WRONG? trying to work it out. Please help
Really great recipe ,
Really great recipe , thankyou for sharing , but a bugger to clean after
Kakulus Bros in Northbridge I
Kakulus Bros in Northbridge I think its Roe st just over the barrack st bridge
word of warning I love this
word of warning
I love this with a passion however I did leave it in the fridge once and it was rock hard that it SPLIT MY TOOTH! and cost $1250 for a crown. Oh wah! Anyway I still have it but treat it with respect if it is hard!!!
My nougat didnt set. My first
My nougat didnt set. My first attempt was perfect and started setting as i was taking the mix out of the bowl but this time it is sloppy. The only difference is the brand of honey. Any clues??
SO GOOD!
SO GOOD!
Made nougat the first time
Made nougat the first time using this recipe, I added 50 gram of white chocolate as I prefer the nougat chewy. I added pistachio and dried cranberry too as it's for christmas. It's fantastic on the first day I made it, the next day, it's soft and looks like it's melted and sticky.
Made two batches over
Made two batches over Christmas using a mix if nuts and Turkish delight cut up small and tossed in icing sugar. Was really yum. Perfect texture but does get soft when out of fridge for a while. The second batch was a bit short on honey so substituted with 30 g or woof glucose syrup, not as good as first batch as wax a bit tacky and a bit sweeter, still good enough to eat. Should have melted down for ice cream, could have been delish. Will make again in future.
Delicious recipe! Have made
Delicious recipe! Have made it over & over again this silly season & it's a winner! Thank you
Tip for combining your
Tip for combining your ingredients - pop them into the bowl as soon as the nougat is cooked and put on reverse Sp 2 for a few seconds. It's quicker and easier than combining with a spatula..
Tip for combining your
Tip for combining your ingredients - pop them into the bowl as soon as the nougat is cooked and put on reverse Sp 2 for a few seconds. It's quicker and easier than combining with a spatula..
this was awsone but i should
this was awsone but i should have kept a bit thicker not rolled out as thin,will make again