Chocolate honey nougat, candy sweetened with honey and filled with raisins, cranberries and nuts. Sticky, crunchy and deliciouThe March 2014 Daring Bakers' challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.
Today it's time to present to you the monthly Daring Baker challenge and it's one of my favorites: Chocolate nougat! Yes combining chocolate with a nutty nougat that must be the right thing. And it's very special to me, because as I have a peanut allergy, I can not eat a store-bought one.
Previously, before I had this allergy ( which seems so long ago) , I ate mountains nougat. Particularly if the fair was around here. Nowhere as good as nougat at the fair. And this dish so reminded me of that time again . And now I can make it too! ( Too bad that I no longer have the metabolism of that time, because I've noticed that I find it soooooo hard to eat only one piece (or maybe two)
Did you make this chocolate honey nougat? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterest so you can find it easy next time. See you soon!
- 600 mL sugar
- 120 mL water
- 60 mL honey
- 3 egg whites
- 280 grams honey
- 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
Ingredients you need per step are listed below the step in Italic
- Cover the baking pan completely with baking paper.
- Chop the chocolate into small pieces and set aside.
- Toast the nuts in a dry frying pan and chop them coarsely.
- Spread them out on a baking sheet and keep them up to temperature in an oven at 120 degrees Celsius.
Syrup and meringue
- Put in a large saucepan the sugar, water and 2 tablespoons of honey.
- 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).
- In a second large saucepan you add the rest of the honey and the sugar thermometer.
- Put the pan on low heat and meanwhile mix the egg whites ( while keeping an eye on the thermometer) on low speed.
- When the honey is 115 degrees you turn the mixer to high speed.
- At 120 degrees you remove the pan from the heat and put the other pan with sugar, honey and water on the fire.
- Put the sugar thermometer in the second pan.
- 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 .
- When the temperature indicates around 240 °F (150 C), you remove the pan from the heat and set the mixer on low speed.
- Pour the sugar / honey mixture into egg mixture (again down the inside, not directly on the egg whites) while continuing to mix.
- Turn the mixer high and beat 3 minutes.
- Add the chocolates and continue mixing until the chocolate is well incorporated.
- Grab a spatula and fold the nuts, cranberries and raisins into the nougat .
- Spoon the mixture into the lined baking pan and press the top with a baking paper to smoothen it.
- Let it stand for 45 minutes so it sets, then remove the nougat from the pan.
- 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.