Description
A nostalgic treat combining the sweetness of fruit jelly candies with a chewy nougat base and crunchy toasted nuts.
Ingredients
Scale
- 2 cups (400g) granulated sugar
- ½ cup (120ml) light corn syrup
- ¼ cup (60ml) water
- 2 large egg whites, room temperature
- ¼ tsp cream of tartar
- 1 tsp pure vanilla extract
- Pinch of salt
- 1 ½ cups (200g) blanched almonds or pistachios, toasted & coarsely chopped
- 1 cup (150-180g) diced fruit jelly candies (¼–½ inch)
- Non-stick cooking spray or vegetable oil
- Rice paper or edible wafer paper (optional)
- ¼ cup (30g) powdered sugar
Instructions
- Prepare Pan & Nuts: Line an 8×8 or 9×9 inch pan with greased parchment (and optional rice paper). Toast nuts at 350°F (175°C) for 5-7 mins, cool, and coarsely chop. Dice jelly candies into ¼-½ inch pieces.
- Setup Mixer & Measure Ingredients: Set up a stand mixer with a whisk attachment. Measure all ingredients and prepare a candy thermometer in a heavy-bottomed saucepan.
- Cook Sugar Syrup (Stage 1): Combine sugar, corn syrup, and water in the saucepan. Stir until dissolved. Boil over medium-high heat without stirring until it reaches 250°F (121°C). Reduce heat to low to maintain temperature.
- Whip Egg Whites & Cook Syrup (Stage 2): While syrup holds at 250°F, whip egg whites in the stand mixer until foamy. Add cream of tartar and whip to soft, glossy peaks. Immediately increase syrup heat to medium-high and cook until it reaches 275°F (135°C).
- Form Nougat Base: Remove syrup from heat. With mixer on medium-high, slowly pour hot syrup into egg whites. Continue beating for 10-15 minutes until the mixture is very thick, glossy, and cooled. Reduce speed, add vanilla and salt, beat for 30 seconds.
- Fold in Inclusions: Remove bowl from mixer. Using a sturdy spatula, fold in toasted chopped nuts and diced fruit jelly candies until evenly distributed.
- Set Nougat: Quickly scrape nougat into the prepared pan. Press evenly. Top with a second piece of rice paper (if using) and press down. For a compact nougat, cover with parchment and press firmly with a flat object.
- Cool Completely: Cool at room temperature for 4-6 hours or overnight until firm. Do not cut early.
- Cut & Dust: Once firm, lift nougat from the pan. Dust a sharp knife with powdered sugar (or oil) and cut into 1×1 or 1×2 inch pieces. Toss each piece in powdered sugar to coat all sides.
- Store: Store in an airtight container at room temperature for up to 2 weeks.
Notes
For optimal freshness, store in an airtight container at room temperature. Allow to reach room temperature before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 16g
- Sodium: 10mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: nougat, candy, jelly, dessert, homemade