Homemade Nougat (Nouga Provençal)

Ingredients

• 150 g Raw whole almonds (Spread on a baking sheet for toasting)
• 100 g Hazelnuts (Whole, unskinned if possible)
• 100 g Pistachios (shelled) (Prefer unsalted, raw)
• 250 g Granulated sugar (For the hot syrup)
• 100 g Glucose syrup (Can be warmed in microwave to become fluid)
• 100 ml Water (Combined with sugar and glucose syrup)
• 150 g Flower honey (Heat to 121°C before adding to egg whites)
• 2 large Egg whites (Whipped to stiff peaks, add 15 g granulated sugar while whipping)
• 15 g Granulated sugar (for egg whites) (Added gradually while whipping egg whites)
• 50 g Cacao butter (Melted in microwave before incorporation)
• 2 sheets Edible rice paper (Azim) (One for bottom, one for top of the nougat; smooth type preferred)

Instructions

1. Toast the nuts

   Spread the raw almonds, hazelnuts and pistachios in a single layer on a baking sheet. Preheat the oven to 150°C fan and bake for 15 minutes. Then turn off the oven and let the nuts cool with the door ajar.

   Time: PT25M

   Temperature: 150°C

2. Make the sugar‑glucose syrup

   In a large saucepan combine water, 250 g granulated sugar and the glucose syrup (pre‑warmed in the microwave). Heat over medium heat, stirring gently, until the mixture reaches 156°C on the candy thermometer.

   Time: PT5M

   Temperature: 156°C

3. Heat the honey

   In a second saucepan heat the flower honey until it reaches 121°C.

   Time: PT3M

   Temperature: 121°C

4. Whip the egg whites

   While the syrups are heating, place the egg whites in the bowl of the stand mixer and begin whipping on medium speed. When foamy, add 15 g granulated sugar and continue until stiff, glossy peaks form.

   Time: PT5M

5. Incorporate the honey

   When the honey reaches 121°C, remove it from the heat and, while the mixer runs at moderate speed, drizzle the hot honey in a thin, steady stream into the whipped egg whites.

   Time: PT2M

6. Incorporate the sugar‑glucose syrup

   When the syrup reaches 156°C, remove it from the heat, let it sit for 10 seconds, then slowly pour it into the bowl while the mixer runs at moderate speed. Continue whipping for an additional 2 minutes to fully emulsify.

   Time: PT4M

7. Add cacao butter and toasted nuts

   Switch the mixer to low speed. Melt the cacao butter in the microwave (about 30 seconds) and pour it into the bowl. Then add the warm toasted nuts. Mix until everything is uniformly incorporated and the mixture is glossy.

   Time: PT5M

8. Prepare the pan and line with rice paper

   Grease a 16 cm square baking pan. Place a silicone mat inside, then lay one sheet of edible rice paper (Azim) on the bottom, smoothing out any air bubbles.

   Time: PT5M

9. Transfer the nougat mixture

   Pour the nougat batter into the prepared pan. Use a spatula to spread it evenly, achieving a uniform thickness across the surface.

   Time: PT2M

10. Cover with second rice paper sheet

    Place the second rice paper sheet on top of the nougat, pressing gently so it adheres fully.

    Time: PT1M

11. Set the nougat

    Allow the nougat to harden at room temperature for an entire night (approximately 12 hours).

    Time: PT12H

12. Unmold and cut

    The next day, gently lift the nougat out of the pan (it should release easily if greased). Remove the top rice paper, then cut the block into 12 equal bars using a sharp knife.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Raw whole almonds: Almond slivers, Other raw nuts
• Instead of Hazelnuts: Walnuts, Pecans
• Instead of Pistachios (shelled): Macadamia nuts, Cashews
• Instead of Granulated sugar: Caster sugar
• Instead of Glucose syrup: Corn syrup, Golden syrup
• Instead of Flower honey: Acacia honey, Maple syrup (will change flavor)
• Instead of Egg whites: Aquafaba (for vegan version)
• Instead of Granulated sugar (for egg whites): Caster sugar
• Instead of Cacao butter: Coconut oil (will alter flavor)
• Instead of Edible rice paper (Azim): Wafer paper, Parchment paper (for visual only, not edible)

Equipment Needed

• Baking sheet
• Oven
• Saucepan (large)
• Second saucepan (medium)
• Microwave
• Kitchen scale
• Candy thermometer
• Stand mixer or hand mixer (robot)
• Spatula (silicone)
• Silicone baking mat
• 16 cm square baking pan
• Sharp knife
• Cutting board
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Toasting the nuts evenly without burning them.
• Reaching exact temperatures: 121°C for honey and 156°C for the syrup.
• Incorporating the hot honey and syrup into the whipped egg whites while maintaining the meringue structure.
• Ensuring the melted cacao butter is fully emulsified with the mixture.

Chef Tips from the Video

• Toast the nuts on a parchment‑lined sheet for easier cleanup.
• For a glossy finish, brush the top rice paper with a thin layer of melted cacao butter before pressing.
• If you cannot find edible rice paper, use thin wafer sheets; they are edible but will add a subtle flavor.

Troubleshooting

Storage

Refrigerator: Can be kept in an airtight container at room temperature for up to 3 months; refrigeration is optional but may make it harder.

Freezer: Wrap tightly in plastic wrap and freeze for up to 6 months.

Room temperature: Store in a cool, dry place away from direct sunlight.

Make-Ahead Tips

• The nougat improves in texture after a night of resting; make it a day ahead of serving.
• If you need to speed up setting, place the pan in a cool (but not refrigerated) area for 4‑5 hours.