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Mixed-Nut Nougat
Recipe Summary
Yield: Makes 1 1/2 dozen pieces or one 8-inch square pan
Ingredients
Ingredient Checklist
Unsalted butter, room temperature, for pan
1 cup honey
3 1/4 cups (about 16 ounces) mixed nuts
Gallery
Mixed-Nut Nougat
Recipe Summary
Yield: Makes 1 1/2 dozen pieces or one 8-inch square pan
Gallery
Mixed-Nut Nougat
Mixed-Nut Nougat
Mixed-Nut Nougat
Recipe Summary
Yield: Makes 1 1/2 dozen pieces or one 8-inch square pan
Recipe Summary
Yield: Makes 1 1/2 dozen pieces or one 8-inch square pan
Yield: Makes 1 1/2 dozen pieces or one 8-inch square pan
Makes 1 1/2 dozen pieces or one 8-inch square pan
Ingredients
Ingredients
- Unsalted butter, room temperature, for pan
- 1 cup honey
- 3 1/4 cups (about 16 ounces) mixed nuts
Directions
Brush 18 miniature muffin tins (about 2 inches in diameter) with butter; set aside. (Or, butter an 8-inch square baking pan; line bottom with parchment that extends up and over two sides. Butter parchment, and set pan aside.)
Place the honey in a medium saucepan, and bring to a boil over medium-high heat. Continue to cook, stirring constantly, until it reaches the hard-ball stage on a candy thermometer (260 degrees). The mixture will thicken and change from a golden color to dark amber.
Stir in the nuts, and immediately spoon into the prepared tins or baking pan. Let cool completely before unmolding. Unmold, and cut nougat into pieces. Store in an airtight container at room temperature for up to 1 month.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Mixed-Nut Nougat
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Reviews:
Most Helpful
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All Reviews for Mixed-Nut Nougat
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
