Chewy Blueberry Nougat
Blueberry Vision!
SRNG-003
Chewy Blueberry NougatVision-health • Antioxidants • Heart • Energy • Fiber • Gluten-freeCost: $1.25 (1.5 oz)
Equipment
- 1 KitchenAid mixer Set to medium speed for whipping egg white, about speed 6
- 1 measuring cups Use for precise measurement of blueberries, honey, and arrowroot powder.
- 1 measuring spoons For accurate 1/8 tsp of Himalayan pink salt and arrowroot powder measurements.
- 1 Saucepan Use a medium-sized one for heating honey and blueberries to 270°F.
- 1 Spatula For folding blueberries, almond butter, and other ingredients smoothly.
- 1 Candy thermometer To monitor honey and blueberry mixture temperature, aiming for 270°F for chewy texture.
- 1 11-inch by 8-inch mold For shaping 12 nougat bars, each 1.25 inches by 5.5 inches by 1/4 inch deep, allowing chocolate coating space.
- 1 Refrigerator For cooling and setting the nougat, typically for 1 hour.
- 1 Parchment paper Line the mold to prevent sticking and ease removal of nougat bars.
- Cutting knife For trimming excess nougat, ensuring uniform 1.25-inch by 5.5-inch by 1/4-inch thick bars.
- 1 Heatproof bowl For melting chocolate to coat the nougat bars.
- 1 Double Boiler Use for melting chocolate smoothly; fill bottom pot with 1 to 2 inches of water, ensuring it doesn’t touch the top pot, and heat on low to medium for a gentle simmer.
- 1 Wire rack For cooling chocolate-coated nougat bars evenly after dipping.
- 1 Offset spatula For evenly spreading the blueberry nougat mixture into the mold.
Ingredients
- 1 Egg White (30 grams, 1.1 ounces) Use fresh, organic, room-temperature egg white for best whipping.
- 2 cups Fresh Blueberries (300 grams, 10.6 ounces). Use organic, fresh blueberries for intense flavor and natural color.
- 1/2 cup Raw Honey (170 grams, 6 ounces) Use organic, unfiltered honey for natural sweetness and flavor.
- 1/8 tsp Arrowroot Powder (1 gram, 0.04 ounces) Use organic arrowroot powder as a natural thickener for chewy texture.
- 1/8 tsp Himalayan Pink Salt (0.5 grams, 0.02 ounces) Use finely ground Himalayan pink or Celtic sea salt for even distribution and 60 to 84 minerals like magnesium and calcium.
- 1 tsp Organic Vanilla Extract (4 grams, 0.14 ounces) Use pure, organic vanilla extract for a warm, aromatic flavor boost.
Instructions
- Separate 1 egg white into a clean, dry bowl.
- Whip the egg white with KitchenAid mixer on medium speed, about speed 6, until stiff peaks form, roughly 4 minutes.
- In a saucepan, mash 2 cups fresh blueberries, mix with 1/2 cup raw honey, and heat to 270°F, checking with a candy thermometer, about 12 minutes on medium heat.
- Stir in 1/8 tsp arrowroot powder into the blueberry mixture until thickened, about 1 minute, keeping the temperature at 270°F.
- Slowly pour the warm blueberry mixture, heated to 270°F, into the whipped egg white while mixing on low speed, taking about 2 minutes to combine fully.
- Fold in 1/8 tsp Himalayan pink salt and 1 tsp organic vanilla extract with a spatula until evenly blended, about 3 minutes.
- Pour the mixture into an 11-inch by 8-inch mold with 12 cavities, each 1.25 inches by 5.5 inches by 1/4 inch deep, lined with parchment paper, and smooth the top with an offset spatula.
- Refrigerate the mold for 1 hour until the nougat sets very firmly. Ninth: Remove nougat from the mold, cut into 12 bars if needed, ensuring each is 1.25 inches by 5.5 inches by 1/4 inch thick.
- Optional test: Remove one nougat bar from the mold after 1 hour and gently pull it apart with your fingers; it should stretch slightly and feel dense, like saltwater taffy, with a firm, chewy bite.