This classic French sweet is most often associated with the town of Montelimar where it has been produced for centuries. This nougat recipe is best enjoyed after dinner with a cup of coffee

Method
1.
Put 400g of caster sugar in a clean, straight-sided pan with the glucose. Place a sugar thermometer inside the pan. Melt the sugar over a moderate heat
2.
When the temperature reaches 145˚C, remove the pan from the stove. Remove the thermometer
3.
Whisk the egg whites with the 20g of caster sugar in a food mixer. When the whites start to form stiff peaks, pour the honey onto them
4.
Turn the speed down by half. Slowly and steadily pour in the hot sugar and glucose, continuously whisking
5.
When all the sugar has been added turn up the speed and beat for 5 minutes or until the whites have cooled enough so you can touch them
6.
Fold the almonds, hazelnuts, pistachios and glacé cherries into the meringue. Cut 2 x 30cm square sheets of silicon or greaseproof paper
7.
Lay one piece of paper on a tray; spread the nougat mixture evenly onto the sheet of paper. Place the second sheet on top and press down with your hands to level off
8.
Use a rolling pin to get an even finish. It should be around 2cm thick. Cool until firm
9.
Remove the silicon paper from the nougat and use a sharp cook’s knife to cut into 3-5cm long batons. Dust with a little icing sugar and serve on a plate
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Ingredients

Equipment

  1. Sugar thermometer
  2. Food mixer

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Particularly delicious as an after-dinner treat, Martin Wishart's classic nougat recipe is bound to impress party guests


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