- TM 31
Ingredients
Body of Nougat
- 1 egg white
- 400 g honey
Contents of Nougat
- 200 g nuts of your choice, Pistachio, almond, macadamia etc all work well
- 50 g White Cooking Chocolate, optional to make it more chewy
- 2 to 4 piece confectionary rice paper
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Step 1 - 1 egg white – 2 sec, speed 2,
Step 2 - Add 400 grams honey, then put butterfly in, 60 mins, 100 degrees, Speed 2, leave MC off!
Step 3 -Take butterfly out, add in 200 grams of nut mixture*, stir in with spatula
Step 4 – On a flat tray, place a piece of baking paper, then a sheet of rice paper* down, spoon mixture liberally over rice paper.
Step 5 – Place another piece of rice paper on top, followed by a piece of baking paper and roll out to desired thickness.
Step 6 – Let set in fridge for approximately half an hour then slice up, trimming all edges first, then into 2-3cm strips.
*Nut mixture – Can be anything you want really – pistachios, almonds, ginger, hazelnuts, glazed cherries and more, or even a mixture of many of these. Make sure you slightly toast your nut selection first before adding to mixture.
* To make the nougat more soft and chewy in my nut mixture I add 50grams of white cooking chocolate.
*Rice paper, make sure you get the ‘sweet’ one, not the one used for spring rolls, it is a rough paper feel to it, and can be found in some fruit markets (Minchinbury Fruit market is where I get mine) or Asian grocer.
Great to make for Christmas gifts and everyone loves Nougat!
Thermomix Model
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Recipe is created forTM 31
Comments
I have made a couple of batches - oh so delicious - but you need to work quickly to get it out of the jug. I think I ate so much of the first batch I had to make the second so there would be enough to share !! lol
Easy recipe. I made it without the chocolate. Delicious.
Didn't read instructions properly and added the chocolate too soon - don't do that!! Mine immediately lost all the fluffiness, it's ruined! Oops!
This is the best, I was gifted a huge tub of raw Canola honey it's actually a bit too sweet (not much I can do about that) definitely have to work fast when adding nuts and getting mixture onto rice paper.. I can't stop eating it haha
I can see that lots of the comments are from quite some time ago.......buy just wanted to share my recent (December 2020), experience......the first time I made the recipe, I added the white chocolate and it came out perfectly...just the right side of 'soft', but held shape well and everyone loved it. Have made it twice more without the chocolate and all I get is a gooey mess......still tastes good, but hardly fit for public presentation!!!!! This seems to be counter to other experiences.......
Make this every year and a few things I've learned....
Honey will have varying moisture levels (may take less/longer to cook firm). Ensure it’s Pure Honey (there a few overseas brands with sugar syrup additives out there!!) and strong flavoured isn’t desirable. A standard Aussie jar honey is fine.
If using Chocolate, ensure it's COOOKING as p recipe otherwise you'll not get correct result.
Toast and warm nut selection in oven, pan or microwave towards end of cooking time before adding to mixture to give better flavour and prevent “seizing” from cold ingredients.
If too firm to cut, rest outside fridge 15 min and try again!
I wrap my "bars" in cellophane for gifts.
Ensure you label it honey, egg, nuts as they are high allergens and it might not be obvious to some!
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I'm afraid this was almost a disaster for me. Ended up a fairly runny blob, then went rock hard. I can cut it if I stand it on it's side and use a cerated knife. It's really chewy, so I'm limited as to who can eat it. But, the flavour is really nice. I added a few drops of orange essential oil.
I can't see myself making it again, but I'm glad others seem to have had success. Definitely worth a shot if you're keen.
WARNING: HIGHLY ADDICTIVE 😉. So easy to make. I just used wax proof paper to roll between & no problem.
Ok thanks Sharon, I’ll give it a go. Disappointingly I made the automated version yesterday with the recipe from the chip and it didn’t set. A complete waste of expensive ingredients as it is just a gooey mess that must be eaten with a spoon. I wanted to gift it with my caramel fudge, but I think I’ll try again.
Any recommendations so as to avoid the same result? I’m nervous as the pistachios and macadamias cost a small fortune!
Jo.dancesj I've always done it this way and perfect every time (however we prefer no chocolate)...👩🍳
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729