Pistachio, Cranberry and Honey Nougat

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France Nougat is traditionally made with almonds or pistachios and is as much about the honey used as the ingredients folded through at the end. Adjust the flavours in this recipe to suit your own taste.

Ingredients ( Makes 48@1.5 x 5 cm ) 

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  • 30 g   Egg White
  • 70 g   Honey
  • Cornstarch

Syrup 

  • 150 g   Rock Sugar
  • 50 g  Coffee Sugar
  • 36 g  Maltose
  • 100 g  Hot Water

Optional 

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Preparation

  • Preheat oven to 100˚C, place all the nuts on the baking tray and bake for 10 minutes. Keep it in the oven if you are not using them yet.
  • Prepare two saucepan for cooking sugar syrup and honey separately.
  • Line baking pan with baking sheet. Sprinkle with corn starch.

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Method

1. Prepare two saucepan. In the first one, place 150 g rock sugar, 50 g coffee sugar, 36 g maltose and 100 g hot water over low heat, stir until sugar dissolves. Increase heat to high and cook for 8 minutes or until mixture reaches 120°C on a sugar thermometer. Keep cooking the sugar syrup.

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2. Meanwhile, place 70 g honey in another saucepan of simmering water. Heat for 5 minutes or until honey reaches 120°C.

3. Using an electric mixer, beat egg whites to soft peaks.

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4. When the honey reach128°C. With motor running at medium speed, gradually add honey in a thin, steady stream, whisking until combined. It will take about 2 minutes.

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5. When sugar syrup reach 165°C, add sugar syrup in a thin, steady stream, whisking until combined. Increase speed to high. Whisk for 2 ~ 3 minutes or until thick and glossy. Fold through pistachios and cranberries quickly.

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6. Line a pan with baking paper. Sprinkle with corn starch. Pour the nougat mixture onto it, sprinkle with more corn starch on top. Let it cool a bit, roll to a ball with hands.

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7.  Cover with baking sheet, roll to a 2 cm thick layer. Put a baking tray on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours until hard. Wrap with rice paper and cutting to fit.

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34 thoughts on “Pistachio, Cranberry and Honey Nougat

  • Sunday February 11th, 2018 at 12:20 AM
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    Any recommendations on the saucepan ? Want to get a new one

    Reply
  • Sunday November 26th, 2017 at 06:41 AM
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    您好,我想做脆硬的牛轧糖(无奶)(像澳洲golden boronia crunchy nougat的口感) (尽量甜度能减低)送朋友结婚礼物,但一直找不到食谱,您是我看过最高温的,终于看到了希望。
    请问(冰糖+麦芽糖,160度)(没有蜜糖)可以达到脆硬吗?(我看到网站说160度以上就不脆了会变成caramel 状态)
    还是我需要用(白糖+麦芽糖,160度)?

    Reply
    • Monday November 27th, 2017 at 11:44 AM
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      冰糖和白砂糖都是蔗糖的產物
      冰糖是白砂糖再提煉出來的
      兩者的硬度是相約
      甜度較白砂糖低
      肥丁這配方只有三種材料蛋白、蜂蜜和冰糖
      所以需要高溫度來定型
      口感烟韌有嚼勁,但算不上硬脆
      crunchy nougat 的口感有加入其他添加劑(看看成份表就知道)
      不單只是糖溫決定硬度
      150 ~ 160C 是一般做硬糖的溫度
      溫度再升會焦化成為焦糖,容易產生苦味

      Reply
  • Sunday November 26th, 2017 at 06:20 AM
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    写错了,我意思是165度,不是160度。。

    Reply
  • Tuesday September 26th, 2017 at 03:36 AM
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    可以用鷹嘴豆水取代蛋白霜來做鳥結糖嗎?

    Reply
    • Tuesday September 26th, 2017 at 07:14 PM
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      肥丁沒實際操作過
      理論上可以

      Reply
  • Sunday May 7th, 2017 at 08:27 PM
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    你好,粟粉可以生食嗎

    Reply
    • Sunday May 7th, 2017 at 09:05 PM
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      粟米可以生吃
      提煉成栗粉也可以
      只不過味道不好
      平常不會生吃

      Reply
  • Wednesday December 21st, 2016 at 01:54 PM
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    請問要選用3種糖類而不選用1-2種糖類?如果改用其他糖類,可以嗎(例如:太古牌子低GN值糖類, 原糖,果糖,代糖)?
    請問選用烘焙的蜂蜜,還是選用超市貨架的蜂蜜?

    Reply
    • Wednesday December 21st, 2016 at 02:56 PM
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      這種糖果必須要大量的糖份才能成形
      選 3 種糖主要是控制甜味和糖果的硬度
      這個配方是有嚼勁的,不太硬
      肥丁比較健議用冰糖類的糖,如覺得咖啡糖有回蜜加工,可用原蔗冰糖代替
      其他的精製砂糖甜味很高,做出來的糖果非常甜也比較硬
      除非有健康問題,低GI值的糖、果糖和代糖肥丁基本上不建議食用
      蜂蜜是蜜蜂採花蜜釀成的,巿面不同種類只是蜜源不同,本身是天然的材料
      如有甚麼烘焙用的,應該有經過人工加工,肥丁也不建議用

      Reply
  • Thursday April 9th, 2015 at 08:30 AM
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    请教一下,最近不是开始有斑斓叶卖了吗?我突发奇想,做牛轧糖的时候加入斑斓汁,可行不?

    Reply
      • Monday April 13th, 2015 at 02:35 PM
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        试过了,因为要用班兰汁,所以没用最简单的棉花糖方子来做,用了煮糖浆的,但是貌似蜂蜜味道盖住了班兰味,我还特地沉淀了一下班兰汁的

        Reply
        • Monday April 13th, 2015 at 03:53 PM
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          鳥結糖其實是以蜂蜜的味道為主的,天然的班蘭汁被稀釋後味道便㑹淡化

          Reply
          • Tuesday April 14th, 2015 at 05:28 PM
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            还有一件事,因为刚好家里有椰皇,我也做了班兰椰皇炖蛋白,但是炖了好久都还是液体状,后来挖开一看,只有上面是绿色的半凝固状,下面全是淡黄色的液体,好像班兰和牛奶椰汁分离了一样

          • Tuesday April 14th, 2015 at 11:11 PM
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            蒸的時候是大火嗎?太長時間未蒸熟,班蘭汁㑹沉澱的。下次問題最好在相關食譜內留言,好給其他讀者作參考,謝啦 ~

  • Monday March 9th, 2015 at 10:19 AM
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    肥丁老師,我覺得麥芽糖很難處理,取出來時有d困難,要怎樣做才可容易取出,另外,當所有材料混合後會粘著攪盤,可否教我如何處理。多謝

    Reply
    • Monday March 9th, 2015 at 10:47 AM
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      麥芽糖用筷子較易取出,糖黏的問題是正常的,要習慣一下
      和材料混合後黏黏盤,就用湯勺刮起來。

      Reply
  • Sunday March 8th, 2015 at 10:42 PM
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    什么是咖啡糖?有什么可以代替?

    Reply
  • Thursday February 19th, 2015 at 12:52 PM
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    可否加入綠茶粉或芝麻粉作其他口味?

    Reply
  • Friday January 30th, 2015 at 10:13 AM
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    肥丁在唔在啊,我用嚟個方法整糖,結果出來之後就很黏 冇辦法切 粘刀,系唔系蛋白加蜂蜜之後溫度低了又或者系因為加糖之後蛋白打發唔夠 或者話糖溫升的太快,我糖到咗165°之後喺焦糖D顏色,倒入nuts之後好快就扮唔動咯,。系唔系冬天要放熱水上操作,

    Reply
    • Saturday January 31st, 2015 at 07:25 PM
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      冬天糖溫降得很快,座熱水操作較容易。至於糖溫控製建議用小火,慢一點但不會煮焦

      Reply
  • Thursday December 18th, 2014 at 05:02 PM
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    肥丁真的好合我心意!!!每次都是我新尝试没多久,你就出食谱了!!咖啡糖可以全部用冰糖代替吗?这个方两个锅+打蛋白,一个人做有点难度

    Reply
    • Thursday December 18th, 2014 at 09:06 PM
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      可以,程序第一次做可能會有點手忙腳亂,一邊加糖漿一邊打蛋白是有一定難度的,兩個人做的確會容易一點

      Reply
      • Friday December 19th, 2014 at 11:29 AM
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        我上次做的牛轧糖出来是浅啡色,是不是糖煮得有点久了?虽然也很香,但没啥嚼劲

        Reply
          • Monday January 5th, 2015 at 05:09 PM
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            我按你的配方做了,但糖不是白色的,还是浅啡色,是糖煮焦了吗?

          • Tuesday January 6th, 2015 at 05:17 PM
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            有用温度计,不过可能不太准,第一次做手忙脚乱,蜂蜜煮焦了,后来重新煮过

          • Tuesday January 6th, 2015 at 06:26 PM
            Permalink

            蜂蜜煮焦就不能用了,多練習幾次掌握程序就能得心應手的,加油

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