Italian nougat

all details

Neil Perry's Italian nougat.

Italian nougat.
Italian nougat. Photo: William Meppem

Ingredients

60g whole blanched almonds

2 cups caster sugar

1 cup liquid glucose

½ cup honey

¼ tsp salt

¼ cup water

2 egg whites

1 tsp vanilla extract

125g butter, roughly chopped

Method

You'll need a thermometer to make this: they're cheap and very handy if you like baking. The higher the temperature you use to heat the sugar, the harder it sets.

Preheat the oven to 180°C.

Place the almonds on an oven tray and bake for about 5 minutes or until golden. Set aside to cool.

Put the sugar, liquid glucose, honey, salt and water in a pan and stir over low heat until the sugar has dissolved.

Bring to boil and cook until the temperature reaches 122°C (use a sugar thermometer) and a small amount of syrup forms a hard ball when dropped in cold water. This should take about 8 minutes.

Beat the egg whites with an electric mixer until firm peaks form. Pour a quarter of the hot syrup in a thin stream over the egg whites, beating constantly. Continue beating for 3-5 minutes, until the mixture is thick enough to hold its shape.

Cook the remaining syrup to 157°C for about 5 minutes, until a small amount of syrup forms brittle threads when dropped in cold water. Pour the remainder of the hot syrup over the meringue in a thin stream, beating constantly until the mixture is very thick. Add the vanilla extract and butter and beat for about 5 minutes or until thick again.

Stir in the toasted almonds with a wooden spoon. Turn the mixture into a greased 28cm x 18cm lamington tin, and smooth the top with a spatula. Refrigerate until firm.

Loosen the edges of the nougat all around, turn out in a large block. With a sharp knife, cut the nougat into 4cm x 2.5cm pieces.

Wrap each piece individually in cellulose paper or waxed paper. Store in the fridge.

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  • Main Ingredients - Eggs, Nuts
  • Cuisine - Italian
  • Course - Dessert
  • Occasion - Christmas, Dinner Party

4 reviews so far

  • Rating: 1 out of 5 stars

    The Italian Nougat recipe does not work. The amount of butter flattens it, the sugar burns at 155c. Has anyone managed to get it to work and look like the picture?

    Commenter
    Russ Fairfield Melbourne
    Location
    3078
    Date and time
    December 10, 2012, 9:55PM
    • Rating: 5 out of 5 stars

      yes it was not difficult, used a sugar thermometer, first time I have used it. read my other comments.

      Commenter
      sally
      Location
      Melbourne
      Date and time
      December 15, 2012, 10:15AM
  • Rating: 5 out of 5 stars

    Made this recipe last week and the nougat is amazing. It is so delicious, I ran out of honey and put maple syrup instead of honey. Gave a caramely taste. Next time I would double the nuts. This has to be THE best nougat I have ever had.

    Commenter
    sally
    Location
    Melbourne
    Date and time
    December 15, 2012, 10:14AM
  • Rating: 4 out of 5 stars

    It worked for me- I made it for Christmas presents for my kid's school teachers and it was delicious. It comes out a bit softer and stickier than commercial nougat. The sugar didn't burn but had to be turned down to very low to keep it at 155 once the right temperature was reached otherwise the temperature just shot up. I agree with the butter thing- I thought it was all going to go wrong at that stage because the butter just wouldn't combine with the sugar mix at first and it looked horrible, lumpy and slimy- but I kept beating (and beating and beating wishing I had a Mixmaster instead of an old hand held beater) and eventually it came together and was completely smooth. Mine didn't quite look like the picture but only because I couldn't cut it so neatly- it was the "rustic version" ;)

    Commenter
    mjl1965
    Location
    Date and time
    December 19, 2012, 6:55PM

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