Nougat is one of my Christmas favourites. I’ll always add it to a gift hamper if I can, and I certainly enjoy having it in the snack box for the festive season. The Thermomix® nougat is different to a shop bought one – it is a bit softer than a commercially made one (because this recipe goes to 100c. If you were using sugar on the stove top you could go as high as 155c and you’d have a firmer nougat.
I, however, do not have the time to stand whisking sugar for however long it takes in traditional nougat making, so we’re quite happy with this version) and my partner says it’s better than shop bought, not least because it melts in your mouth.
There are endless variations you can use with this recipe – even adding chocolate to make it chewier, but it is already exceptionally sweet, and only requires a small amount at a time. My favourite combinations are salted pistaccios with glace cherries, and my partner’s favourite is almonds. The sky’s the limit – it’s entirely down to your preferences.
In the Thermomix® – or other food processors that heat and cook – this is super easy. The hardest part is getting the mixture out of the pot and onto a tray before it sets.
TIPS: I use this tray as it’s easier to cut the sticky nougat when the sides have been removed. There are various options for rice paper – this one always works for me.
- 1 egg white
- 400g honey
- 5ml vanilla essence
- 200g pistaccios and glace cherries (or other combination of fillers)
- Riice wafer (or edible rice paper)
- Place the butterfly in the bowl and add the egg white. Mix speeed 2/ 10 seconds so the egg white is fluffy.
- Add the honey and cook 60 min/100°C/speed 2.
- The mix starts off brown and runny but becomes white and fluffy. While it's doing it's thing, prepare the fillers.(Peel pistaccios, halve the cherries etc)
- Line the tracy with rice wafers.
- With 30 seconds to go, add the vanilla essence and filler items.
- Scoop the mixture onto the rice wavers, spreading it as evenly as possible. The mixture will be REALLY sticky! Cover with more rice paper and use a spatula or rolling pin to gently even out the mixture.
- Leave to set for 6-8 hours, then cut into squares. Err on the side of smallness - these are very sweet and rich!
- To store, wrap in clingfilm or an airtight container.