Nougat Bars Recipes

CHRISTMAS NOUGAT

Steps:

• Prepare either a 9x13 baking pan for a thinner layer of nougat or an 8x8 baking pan for taller nougat squares. Line your baking pan with parchment paper.
• For either method, microwave or stovetop, it is best to melt the white chocolate with the butter before adding marshmallows.
• Microwave: In a large microwave-safe bowl combine the white chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue heating in 30-second increments and stirring between each heating. Repeat until the milk chocolate is melted. Add the marshmallows and heat in 30-second increments, stirring each time until you can fully combine the marshmallows and melted white chocolate.
• Stovetop (Double Boiler): Use a large glass mixing bowl that will safely set atop your saucepan. Combine the white chocolate chips and butter. Bring a saucepan with about an inch of water to a low boil and place the bowl with the butter and white chocolate chips on top of the saucepan. Heat the white chocolate chips until fully melted. Add the marshmallows in 2-3 portions so that it melts easier with this method. Stir the marshmallows and cook until fully melted before adding the next portion of marshmallows. Continue until fully combined then remove from heat.
• Set the bowl with the nougat base aside for 2-3 minutes to cool before adding the gumdrops. *You can cut the gumdrops into smaller chunks if desired.
• Add the gumdrops and fold them into the nougat, then transfer it into your prepared baking pan. Use a lightly greased sheet of parchment paper or spatula to spread the nougat to the pan corners in an even layer.
• Transfer the nougat to your refrigerator and chill for at least 2 hours, but preferably overnight to fully setup.

HOMEMADE NOUGAT CANDY

Steps:

• Prepare a 9 inch x 13 inch pan by lining with parchment paper.
• In a heavy saucepan over medium heat, melt together butter, marshmallows and baking chips, stirring often until smooth. Remove from heat. Allow to cool for 2 minutes.
• Stir in gumdrops. Spread on parchment lined 9 x 13 - inch pan. (A piece of lightly greased parchment paper or silicone spatula help to press down and level out the candy.)
• Cool completely by chilling overnight in refrigerator. Cut into squares using a very sharp knife.
• Can be stored in refrigerator or frozen.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

HEALTHY HOMEMADE NOUGAT CANDY BARS (AKA 3 MUSKETEERZ)

Steps:

• Spray two 8" brownie pans with cooking spray and line parchment paper both ways.
• In a medium-sized saucepan (I used a 2-quart pan), stir together the erythritol, agave, water, and salt, until evenly mixed. Place over medium-high heat and add a candy thermometer to the pot. Cook without stirring until it reaches 220 degrees Fahrenheit. While this is on the stove, put the egg whites in stand mixer bowl with whisk attachment. When the stovetop mixture reaches 260 degrees, start beating the egg whites on medium/high until stiff peaks form. When the temperature reaches 280 degrees, remove the pan from the heat.
• Increase the mixer speed to high and VERY SLOWLY AND CAREFULLY drizzle the hot syrup into the whipping egg whites in a thin and steady stream. Beat until very thick and glossy (~8 minutes). In the last minute, add the vanilla paste.
• Scoop the mixture into both brownie pans, trying to make them as even as possible. Spread the mixture out using an offset spatula. Place a sheet of parchment paper on top of each pan of nought. Press down with your hands to make sure it's flat and even. Let the nougat sit at room temperature overnight.
• The next day, with a very sharp knife, slice each pan's worth of nougat into 6 long strips. This nougat is fragile and sticky, so don't be too rough when slicing, and clean the knife off after every slice. Refrigerate the nougat uncovered overnight.
• The next day, melt the chocolate and coconut oil together in a large, shallow dish. Coat the nougat, one slice at a time, in the melted chocolate. Use 2 forks to transfer, dip, flip over, and remove the nougat from the chocolate.
• Chill until the chocolate hardens, then serve and enjoy!

NOUGAT BARS

Steps:

• Grease one 8" square cake pan or casserole dish.
• In a dutch oven, melt the butter; then add the marshmallows and melt them over low heat, stirring as it melts until you have a smooth mixture.
• Remove from heat and add the cereal, peanuts and coconut, stirring until the mixture is completely covered with the melted marshmallows.
• With buttered hands, press the cereal mixture into the greased cake pan.
• Spread the melted chocolate chips over the cereal mixture.
• Chill in the refrigerator for 1 hour; then cut into bars and serve.
• NOTE: the 'cook' time covers the chilling time and the 'prep time covers everything else.
• Suggestions: swap out the peanuts for another kind, like almonds or macadamia; use a different crunchy cereal like Kix or Cocoa Puffs, etc; swap out the chocolate chips for a different flavor like butterscotch, peanut butter or mint chocolate.

CHOCOLATE PEANUT CARAMEL NOUGAT BARS

Steps:

• Line a 9-by-13-inch pan with parchment paper. Set aside.
• Melt the chocolate and the butter together over a double-boiler until the chocolate is almost fully melted. Pour a thin layer of the chocolate mixture into the prepared pan and refrigerate until hardened, approximately 30 minutes.
• Next, make the nougat. Place the egg whites in a stand mixer with the whisk attachment. In separate saucepans, mix 1 cup of sugar with a small amount of water, and 1 ¾ cups of sugar with a small amount of water. Place both pans over medium heat and bring to a boil.
• When the 1 cup of sugar comes to a boil, begin whipping the egg whites. Using candy thermometers, measure the temperature of both saucepans. When the 1 cup of sugar reaches 240 degrees, pour it into the whipping whites; lower the speed of the white to ensure the hot sugar does not splash out of the bowl. Once all of the sugar mixture is poured in, increase the speed and continue whipping.When the 1 ¾ cups of sugar reaches 254 degrees, pour it into the whipping egg whites/sugar mixture (again, be sure to lower the speed until all is poured in). Continue to whip for 1 minute, then remove from the stand mixer and stir in the peanut butter by hand just to combine.
• Remove the pan with the cooled chocolate from the fridge, and spread the nougat evenly onto the chocolate layer. Refrigerate while you make the caramel.
• Scrape the vanilla seeds from the split bean into the cubed butter. Place all of the sugar in a saucepan and add a very small amount of water, just enough to hydrate the sugar. Cook until amber in color. Remove from heat and whisk in the vanilla butter, one small piece at a time, to emulsify. When half of the butter has been added, whisk in the honey. Add in the rest of the butter, 1 piece at a time, and continue whisking until all is incorporated.
• Fold in the peanuts; do not overmix. Remove the 9-by-13-inch pan from the fridge and pour the caramel/peanut mixture over the nougat layer. Refrigerate for 15 minutes.
• Pour a thin layer of the remaining melted chocolate mixture over the top of the caramel/nuts layer (you may microwave the chocolate mixture for 15 seconds if it's too thick). Refrigerate until hardened, approximately 30 minutes.
• Remove the candy from the pan and transfer to a cutting board. Using a sharp chef's knife, cut the candy into small rectangles.
• Prepare a sheet tray lined with parchment. Dip each candy rectangle in the remaining melted chocolate mixture, covering each completely. Place each dipped candy onto the prepared sheet tray. Once all candies are dipped, refrigerate until hardened, approximately 30 minutes. Store in the refrigerator until ready to serve.

CHOCOLATE AND CARAMEL NOUGAT BARS

Steps:

• Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.
• In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.
• Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.