Chewy Almond Nougat
SRNG-001
Chewy Almond Nougat• Sustained-energy • Heart-health • Digestive-support • Antioxidant-rich • Mineral-boost • Immunity-strengthCost: $0.75 (1.5 oz)
Equipment
- 1 KitchenAid mixer Set to medium speed for whipping egg whites, about speed 6
- 1 measuring cups Use for precise measurement of honey, maple syrup, and almond butter.
- 1 measuring spoons For accurate pinch of Himalayan salt. Now I’ll wait for your cue.
- 1 Saucepan Use a medium-sized one for heating honey and maple syrup gently.
- 1 Spatula For folding almond butter into the egg white mixture smoothly.
- Candy thermometer To ensure honey and maple syrup reach the right temperature, around 250°F.
- 1 Mold, each cavity 1.25 inches by 5.5 inches by a quarter-inch deep. For shaping the nougat into 12 bars. The cavity of the mold must not surpass the dimensions mentioned.
- 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.
- 1 Cutting knife For trimming excess nougat if needed, ensuring uniform 1.25-inch by 5.5-inch bars.
- 1 Double Boiler Use for melting chocolate smoothly; fill bottom pot with 1 to 2 inches of water, keeping it below the top pot’s base, and maintain low to medium heat for a gentle simmer.
- 1 Wire rack For cooling chocolate-coated nougat bars evenly after dipping.
Ingredients
- 1 Egg Whites (30 grams, 1.1 ounces) Use organic, room-temperature egg whites for best whipping.
- 1/2 cup Raw Honey (170 grams, 6 ounces) Use organic, unfiltered honey for natural sweetness and flavor.
- 1/4 cup Organic Maple Syrup (84 grams, 3 ounces) Use robust, pure organic maple syrup for deep, rich sweetness, whenever possible.
- 3/4 cup Smooth Almond Butter (180 grams, 6.3 ounces) Use organic, unsweetened almond butter for creamy, nutty texture.
- 1/8 tsp Himalayan Pink Salt (0.5 grams, 0.02 ounces) or a pinch. 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) This ingredient is optional. Use pure, organic vanilla extract for a warm, aromatic flavor boost.
Instructions
- Separate 1 egg whites into a clean, dry bowl.
- Whip egg whites with KitchenAid mixer on medium speed, about speed six, until stiff peaks form, roughly 4 minutes.
- In a saucepan, heat 1/2 cup raw honey and 1/4 cup organic maple syrup to 270°F, checking with a candy thermometer, about 12 minutes on medium heat.
- Slowly pour the warm honey-syrup mixture, heated to 270°F, into the whipped egg white while mixing on low speed, taking about two minutes to combine fully.
- Fold in 3/4 cup smooth almond butter and 1/8 teaspoon Himalayan pink salt with a spatula until evenly blended, about three minutes.
- Add 1 teaspoon organic vanilla extract, mixing gently for another minute until fully incorporated.
- Pour the mixture into a 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 a spatula.
- Refrigerate the mold for one hour until the nougat sets firmly.
- 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 one hour and gently pull it apart with your fingers; it should stretch slightly and feel dense, like saltwater taffy, with a firm, chewy bite.