Irresistible Homemade Chocolate Honey Nougat: A Decadent, Allergy-Friendly Delight
Prepare to embark on a sweet journey with this exceptional **Chocolate Honey Nougat** recipe! This isn’t just any candy; it’s a luscious confection sweetened with rich honey and generously filled with juicy raisins, tart cranberries, and a delightful medley of crunchy nuts like almonds and pistachios. The result is a truly sticky, crunchy, and utterly delicious treat that will captivate your taste buds.
This particular recipe holds a special place in my heart, and it originated from the exciting Daring Bakers’ Challenge back in March 2014, hosted by Rebecca of *BakeNQuilt*. The challenge was simple yet inspiring: learn to make classic nougat and then personalize it with unique flavors and add-ins. For me, combining the rich depth of chocolate with a nutty, honey-infused nougat was an absolute must. And the best part? Crafting it myself meant I could finally enjoy this beloved candy, something I couldn’t do with most store-bought versions due to my peanut allergy.
The Allure of Homemade Nougat: A Personal Journey
Before developing a peanut allergy—which feels like an eternity ago now—I used to indulge in mountains of nougat, especially when the local fair came to town. There was simply nothing quite like the nougat from the fair; its unique texture and exquisite taste were unmatched. This homemade version immediately transports me back to those cherished memories. The sheer joy of being able to recreate that experience, and even surpass it, is incredibly fulfilling.
Making nougat at home offers a level of customization and control that you simply don’t get with commercial products. For individuals with food allergies, this is a game-changer. The ability to select every ingredient ensures a safe and delightful experience. Beyond safety, there’s an immense satisfaction in crafting such an intricate and delicious candy from scratch. Each bite is not just a taste of sweet perfection, but also a taste of personal triumph.
Crafting Confectionery Magic: Why Homemade Nougat Shines
Homemade nougat is a true artisanal craft, far superior to mass-produced varieties. While store-bought nougat can be convenient, it often lacks the fresh, vibrant flavors and the perfect chewy-yet-crunchy texture that a carefully prepared homemade batch provides. When you make nougat yourself, you control the quality of the honey, the type of chocolate, and the freshness of the nuts and dried fruits. This allows for a superior taste profile and a more wholesome product, free from unnecessary additives and preservatives.
Furthermore, the process of making nougat is a rewarding culinary adventure. It might seem daunting at first, with the need for a sugar thermometer and precise temperatures, but the steps are straightforward and immensely satisfying. The transformation of simple ingredients like sugar, honey, and egg whites into a luxurious, ethereal confection is nothing short of magic. This hands-on experience deepens your appreciation for the candy and the effort that goes into creating such a delightful treat.
Understanding the Core Components: The Foundation of Perfect Nougat
To truly master nougat, it’s essential to understand the role of each ingredient. The recipe is divided into three main components: the syrup, the meringue, and the filling. Each plays a crucial role in achieving the desired texture and flavor:
- The Syrup: This is the backbone of the nougat, providing its sweetness and structure. It typically consists of sugar, water, and a small amount of honey, cooked to a specific high temperature. The sugar crystallization is key here, contributing to the nougat’s characteristic chewiness.
- The Meringue: Whipped egg whites form the light, airy base of the nougat. Hot honey is slowly streamed into the whipping egg whites, creating an Italian meringue. This process is critical for incorporating air and giving the nougat its soft, yet firm, consistency. The honey adds an extra layer of sweetness and distinct flavor, ensuring the meringue is stable and contributes to the nougat’s overall chew.
- The Filling: This is where the magic of customization comes in. For this recipe, we use a generous mix of dark and milk chocolate, plump raisins, tangy cranberries, and a delightful crunch from pistachios and almonds. The chocolate melts into the warm nougat, creating ribbons of rich flavor, while the fruits and nuts provide textural contrast and bursts of taste.
The careful balance of these elements, combined with precise temperature control, is what elevates this nougat from a simple candy to a gourmet delight. The quality of your ingredients, especially the honey and chocolate, will significantly impact the final taste. Opt for high-quality honey for a deeper, more nuanced flavor, and select good couverture chocolate for a superior melt and taste.
Mastering the Method: Step-by-Step for Nougat Perfection
Making nougat requires a bit of patience and attention to detail, but the process is incredibly rewarding. The key is to manage the temperatures of your sugar syrups and your egg whites precisely. Don’t be intimidated by the use of a candy thermometer; it’s your best friend in nougat making!
Before you begin, ensure all your ingredients are measured out and ready, and your baking pan is lined. This “mise en place” is crucial when dealing with hot sugar syrups that need to be handled quickly. Toasting your nuts beforehand adds an extra layer of flavor and aroma, making the final nougat even more irresistible. The sequential addition of the honey syrup and then the sugar syrup to the meringue creates a stable, glossy base that is characteristic of traditional French nougat.
Once the base is perfectly aerated and cooled slightly, the chopped chocolates will melt into the warm mixture, creating swirls of creamy goodness. The final step of folding in your chosen dried fruits and toasted nuts ensures every bite is packed with delightful textures and flavors. Remember, the setting time is important; patience will be rewarded with a perfectly firm and sliceable nougat.
Customizing Your Chocolate Honey Nougat Adventure
One of the greatest joys of homemade nougat is the endless possibilities for customization. While this recipe provides a fantastic foundation with chocolate, raisins, cranberries, pistachios, and almonds, feel free to experiment and make it truly your own:
- Nut Variations: Not a fan of pistachios or almonds? Swap them out for toasted walnuts, pecans, cashews, or even macadamia nuts. For those with nut allergies, roasted pumpkin seeds or sunflower seeds can provide a wonderful crunch.
- Dried Fruit Exploration: Beyond raisins and cranberries, consider adding chopped dried apricots, figs, candied citrus peel, or even small pieces of dried mango for different flavor profiles.
- Chocolate Choices: Experiment with different cocoa percentages in your dark chocolate, or try white chocolate for a creamier, milder flavor contrast. A sprinkle of sea salt can also beautifully enhance the chocolate notes.
- Flavor Boosters: A dash of vanilla extract, almond extract, orange zest, or even a hint of espresso powder can elevate the nougat’s flavor profile. Spices like a pinch of cinnamon or cardamom could also add a unique twist.
- Alcohol Infusion: For an adult twist, soak your dried fruits in a splash of rum, brandy, or orange liqueur before adding them to the nougat mixture.
The beauty of this recipe lies in its versatility. Don’t be afraid to get creative and tailor the nougat to your personal preferences or what you have available in your pantry. The result will always be a unique and delicious treat made with love.
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
syrup
- 600 mL sugar
- 120 mL water
- 60 mL honey
meringue
- 3 egg whites
- 280 grams honey
filling
- 80 grams Milk Chocolate, 70 % cocoa
- 200 grams dark chocolate
- 40 grams raisins
- 40 grams cranberries
- 60 grams pistachios, nuts shelled
- 200 grams almonds
- 175 grams hazelnuts
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Cover the baking pan completely with baking paper.
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Chop the chocolate into small pieces and set aside.
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Toast the nuts in a dry frying pan and chop them coarsely.
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Spread them out on a baking sheet and keep them up to temperature in an oven at 120 degrees Celsius.
Syrup and meringue
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Put in a large saucepan the sugar, water and 2 tablespoons of honey.
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Put the egg whites ready in the bowl of a kitchen machine or in a separate bowl with the mixer next to it (ready to use).
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In a second large saucepan you add the rest of the honey and the sugar thermometer.
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Put the pan on low heat and meanwhile mix the egg whites ( while keeping an eye on the thermometer) on low speed.
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When the honey is 115 degrees you turn the mixer to high speed.
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At 120 degrees you remove the pan from the heat and put the other pan with sugar, honey and water on the fire.
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Put the sugar thermometer in the second pan.
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Move the first pan near your mixer and pour the honey slowly ( down the inside of the bowl, not direct on the egg whites) while you mix on medium speed. Continue beating and keep an eye on the sugar honey mixture .
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When the temperature indicates around 240 °F (150 C), you remove the pan from the heat and set the mixer on low speed.
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Pour the sugar / honey mixture into egg mixture (again down the inside, not directly on the egg whites) while continuing to mix.
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Turn the mixer high and beat 3 minutes.
Add filling
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Add the chocolates and continue mixing until the chocolate is well incorporated.
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Grab a spatula and fold the nuts, cranberries and raisins into the nougat .
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Spoon the mixture into the lined baking pan and press the top with a baking paper to smoothen it.
Prepare nougat
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Let it stand for 45 minutes so it sets, then remove the nougat from the pan.
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Cut into the desired size and let it continue to harden at room temperature. The nougat is actually on it’s best two days after making the nougat and can be stored for 14 days.
Nutrition
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Serving and Storing Your Homemade Nougat
While freshly made nougat is tempting, patience truly pays off. This nougat is actually at its absolute best two days after preparation, allowing the flavors to meld and the texture to fully set. Once cooled and cut, store your nougat in an airtight container at room temperature. It will remain wonderfully fresh and delicious for up to 14 days, making it an ideal make-ahead treat or a thoughtful homemade gift.
When serving, remember that nougat can be quite sticky, especially in warmer environments. You might find it easier to cut into pieces if you lightly oil your knife or warm it under hot water before slicing. For an elegant presentation, wrap individual pieces in edible rice paper or wax paper. It’s perfect for a sweet snack, an after-dinner treat, or to share with loved ones during festive occasions. Be warned, though, just like the author, you might find it “soooooo hard to eat only one piece (or maybe two)!”
Conclusion: The Sweet Reward of Homemade Perfection
Making your own **Chocolate Honey Nougat** is an incredibly satisfying experience, culminating in a truly exquisite confectionery. From the personal journey of overcoming a peanut allergy to the nostalgic flavors of the fairground, this recipe offers more than just a sweet treat—it offers a connection to cherished memories and the joy of creation. With its sticky-sweet honey base, rich chocolate, and delightful crunch of nuts and dried fruits, this nougat is a testament to the magic of homemade delights.
I genuinely hope you enjoy creating and savoring this fantastic nougat as much as I do. Don’t forget to share your delicious creations! Tag #byandreajanssen on Instagram or Twitter. I love seeing your culinary successes! You can also share your photos on my Facebook channel or pin this recipe on Pinterest so you can easily find it for your next baking adventure. Happy baking, and see you soon!