Here’s a simple recipe for Nougat with Dried Fruits that you can make at home! This combination of sweet, chewy nougat with a burst of dried fruits is a treat.
Ingredients:
- 1 cup honey
- 1 cup sugar
- 1/4 cup water
- 2 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 cup mixed dried fruits (e.g., apricots, cranberries, raisins, cherries, etc.)
- 1/2 cup roasted almonds (optional, but adds a nice crunch)
- 1/4 cup candied ginger (optional, for extra flavor)
- 1/4 teaspoon salt
Instructions:
- Prepare the pan: Line a baking dish or a small rectangular pan (around 8×8 inches) with parchment paper. You can lightly grease it for easier removal.
- Prepare the dried fruits: Chop up any large dried fruits like apricots or cherries into small pieces. Set them aside. If you’re using nuts, toast them lightly in a pan or oven to bring out the flavor.
- Make the sugar syrup: In a medium saucepan, combine the honey, sugar, and water. Place over medium heat and bring to a gentle simmer. Stir occasionally, making sure the sugar fully dissolves. Once dissolved, increase the heat slightly and let the syrup boil until it reaches 240°F (115°C) on a candy thermometer. Remove from heat.
- Whip the egg whites: While the syrup is heating, beat the egg whites and cream of tartar in a large mixing bowl with an electric mixer. Whip them until stiff peaks form (about 5 minutes).
- Combine the syrup and egg whites: Once the sugar syrup has reached the correct temperature, carefully pour it in a thin stream into the egg whites while the mixer is running at low speed. Gradually increase the speed to medium-high as you pour, and continue mixing until the mixture is thick, glossy, and cool to the touch. This will take about 10-15 minutes.
- Fold in the dried fruits and nuts: Gently fold the dried fruits, nuts, and any additional flavorings like vanilla extract or candied ginger into the nougat mixture until evenly distributed.
- Set the nougat: Pour the nougat mixture into your prepared pan. Use a spatula to spread it out evenly and smooth the top.
- Let it cool: Allow the nougat to cool completely at room temperature, about 2-3 hours, or you can refrigerate it for a firmer texture.
- Cut into pieces: Once fully set, remove from the pan, peel off the parchment paper, and cut the nougat into squares or bars.
Enjoy!
The nougat can be stored in an airtight container at room temperature for about a week or in the fridge for a longer shelf life.
Would you like to know any specific variations for this recipe, or are there any particular dried fruits or nuts you love?
