nougat

Ingredients:

200g honey
250g sugar
2 egg whites
100g glucose syrup (or honey extra)
1 pinch of salt
150g whole almonds (toasted or not according to your taste)
100g unsalted pistachios (optional)

Sheets of unleavened paper (or parchment paper)

Instructions:

Preparation of the almonds:

If using raw almonds, lightly toast them in a pan or in the oven to give them more flavor. Reserve.

Preparation of the syrup:

In a saucepan, heat the honey, sugar and glucose syrup over low heat. Use a kitchen thermometer to monitor the temperature. The mixture should reach around 145°C (the "big broken" stage).

While the syrup is heating up, you can start whipping the egg whites until stiff with a pinch of salt in a bowl or in a stand mixer.

Incorporation of the syrup:

Once the syrup is at the right temperature, drizzle it over the whipped egg whites while continuing to whisk. Be careful not to pour too fast to avoid cooking the eggs.

Continue whisking for about 5 to 10 minutes, until the mixture becomes thicker and begins to pull away from the sides of the bowl. The nougat should become white, shiny and hold in shape.

Adding dried fruit:

Add the almonds (and pistachios if using) to the nougat mixture and mix well to distribute the dried fruit evenly.

Shaping the nougat:

Prepare a rectangular pan (cake pan type) by lining it with sheets of unleavened paper. If you don't have matzo wrap, use lightly oiled parchment paper.

Pour the nougat into the tin, spread evenly and smooth the surface with a spatula.

Cover with matzo wrap on top or another sheet of parchment paper.

Cooling and cutting:

Let cool and cure at room temperature for at least 4 to 6 hours, or overnight.

Once the nougat is firm, cut it into squares or bars with a sharp knife.

History of nougat:

Nougat's origins are a bit murky, but many food historians have traced it to the Middle East. Early nougat recipes were found in a book that dates back to 10th century Baghdad. These early versions were called nāṭif.

From its origins in the Middle East, the confection later spread to Spain and Italy in the 15th century and France in the 17th century.

Spain

Spanish nougat, or ​​turrón, is at least 500 years old. There are two main varieties: Turrón de Alicante – made with egg whites, honey or sugar, and toasted almonds – has a white hue and crunchy texture. Turrón Jijona is a golden, smooth, thick paste with a peanut butter-like texture.

Italy

Italian nougat, or torrone, was created around the same time as its Spanish counterpart in the 15th century. According to legend, the first torrone was sculpted in the shape of the Cremona cathedral bell tower (called Torrazzo or Torrione) for an aristocratic wedding in Lombardy. The annual Torrone Festival is held in Cremona to this day.

France

French nougat dates back to 16th century Provence. Unverified local lore suggests "nougat" comes from the "tu nous gates," which means "you spoil us" in French. There are two main nougat types in France: Nougat de Montélimar, a soft white variety, and Nougatine, a crunchy dark variety.

Advices:

If you want a more tender nougat, stop cooking the syrup when the temperature reaches 130-135°C.  If you prefer it harder, let it rise to 150°C.

You can also add other dried fruits or even candied fruits according to your taste.