This nougat is intensely sweet, nutty, delicious, and moreish. It’s simply too moreish to keep a whole batch in the house so I would recommend you make this when you have a gift-giving occasion!
I made this nougat as a further experiment with chickpea water after the success I had with Egg-Free Meringue. Of course, you could easily use egg whites if you prefer and the recipe below includes this option. I used the brine from two 125g cans of chickpeas. Each can yields approx 40g (or so) of chickpea water which is the same weight as one egg white.
I’ve never made nougat before and I wasn’t sure if it would work with the chickpea water so I picked the most basic nougat recipe I could find. The results were delightfully successful and I am looking forward to trying some other flavours, such as Almond and Honey or Pistachio and Rosewater. What is your favourite type of nougat?
Almond Nougat (Egg-Free)
adapted from Taste
Nougat is surprisingly easy to make however care and attention is required. A sugar thermometer and a standing mixer are essential for this recipe
4 sheets edible rice paper
200g blanched almonds
560g (2.5 cups) sugar
80ml (1/3 cup) water
500g jar glucose syrup (or corn syrup)
~80g Chickpea water (or 2 eggs whites)
2 tsp vanilla
Roast the almonds in the oven preheated at 170C (350F) until lightly golden (about 7-10 minutes).
Line a 18 x 28 cm tray with baking paper; the paper should overhang the sides. Trim four pieces of rice paper to fit the tray. Place two of these on the bottom of the lined tray. The remaining two will be placed on top of the nougat.
Place the sugar, water, and glucose syrup (or corn syrup) in a medium saucepan and on a medium heat. Occasionally stir and brush down the sides of the saucepan with a wet pastry brush until the sugar dissolves. It takes a while (about 10 minutes but feels much longer)!
Place a sugar thermometer in the saucepan, increase the heat, and bring to the boil. Don’t stir.
When the sugar syrup reaches 120C (250F) start whisking the chickpea water (or egg whites) until firm peaks form.
Fill the kitchen sink with about 5cm of cold water. This will be used to stop the temperature in the sugar syrup from rising further from the desired temperature.
When the sugar syrup reaches the desired temperature (140C (285F) for a chewy nougat; 150C (300F) for a hard nougat) remove the saucepan from the heat and place the bottom of the saucepan in the cold water for about 5 seconds.
With the standing mixer on a medium speed, gently pour hot sugar syrup in a thin steady stream directly into the whipped firm peaks. Continue mixing until the mix looks thick and glossy. Add the vanilla and beat until just combined.
Stir the almonds by hand using a wooden spoon or spatula. Be careful as the sides of the bowl will be very hot but work quickly before the nougat sets.
Pour the nougat into the prepared pan and smooth it out using a clean spatula (it helps if the spatula has been dipped in hot water).
Place the remaining two pieces of rice paper on top and press down; smooth and even the nougat as best as possible.
Once set it may be cut. I found it quite difficult to cut so I simply scored a line down the short side and snapped it off before cutting the strip into smaller pieces.
Store in an air-tight container with the pieces separated by baking paper. Best stored in the fridge, especially if you live somewhere humid.