Nut and Seed Nougat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
Wafer paper, for lining panShortening or coconut oil, for greasing2 egg whites, room temperature1 tsp meringue powder¼ tsp cream of tartar½ cup vanilla sugar2 ½ cups sugar1 ½ cups honey½ cup amber agave nectar¾ cup clear corn syrup½ tsp sea salt (I used pink Himalayan)5 tbsp water1 tbsp pure vanilla extract1 ½ cups whole almonds1 cup whole hazelnuts1 ½ cups pine nuts½ cup sunflower seeds½ cup pumpkin seeds
Line a 9x13" pan with wafer paper and grease the sides of the pan well.
Combine egg whites, meringue powder and cream of tartar in the bowl of a stand mixer fitted with the whip.
Beat whites until frothy, then stream in the vanilla sugar while beating until the mixture forms soft peaks. Set aside, but keep it in the mixer.
Combine the regular sugar, honey, agave nectar, corn syrup, salt and water in a saucepan (at least 4-quart size).
Bring to a boil, uncovered and without stirring.
Cook until the syrup reaches 300°F / 149°C.
Begin re-whipping the egg white mixture on medium speed, then wearing oven mitts (I suggest something like the Ove Glove) pour syrup over egg whites in a thin steady stream down the side of the bowl.
Beat in vanilla.
Continue beating at high speed until mixture is stiff (about 5-10 minutes).
Remove bowl from the mixer and immediately begin to work in the nuts and seeds.
Turn into the pan and press out into an even layer (I used a bench scraper and a greased silicone spatula).
Cool for 2 hours, then turn out onto a cutting board and chop into pieces with a very sturdy knife.
Dust with cornstarch.
Store in a cornstarch dusted, airtight container.
Serving Size: makes 64 pieces, one 9x13" pan
Combine egg whites, meringue powder and cream of tartar in the bowl of a stand mixer fitted with the whip.
Beat whites until frothy, then stream in the vanilla sugar while beating until the mixture forms soft peaks. Set aside, but keep it in the mixer.
Combine the regular sugar, honey, agave nectar, corn syrup, salt and water in a saucepan (at least 4-quart size).
Bring to a boil, uncovered and without stirring.
Cook until the syrup reaches 300°F / 149°C.
Begin re-whipping the egg white mixture on medium speed, then wearing oven mitts (I suggest something like the Ove Glove) pour syrup over egg whites in a thin steady stream down the side of the bowl.
Beat in vanilla.
Continue beating at high speed until mixture is stiff (about 5-10 minutes).
Remove bowl from the mixer and immediately begin to work in the nuts and seeds.
Turn into the pan and press out into an even layer (I used a bench scraper and a greased silicone spatula).
Cool for 2 hours, then turn out onto a cutting board and chop into pieces with a very sturdy knife.
Dust with cornstarch.
Store in a cornstarch dusted, airtight container.
Serving Size: makes 64 pieces, one 9x13" pan
Nutritional Info Amount Per Serving
- Calories: 229.9
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 13.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
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