how do you make nougat? is it easy?

Answer 1

ask you mother

Answer 2

Here's the recipe from my advanced baking class. It's not too hard, depending on your culinary knowledge. You're going to need a candy thermometer, and probably a scale to measure out your ingredients. (Remember 8oz of sugar does NOT equal one cup!) And whipping the egg whites would be easier with a mixer.

8 oz sugar
8 oz water
8 oz corn syrup
1 egg white
2 oz butter
6 oz chopped roasted nuts and candied or dried fruit

Combine sugar, water, and corn syrup and cook on the stove to 250. Whip trhe egg whites to soft peak (egg whites need to be completely whipped about the time the sugar is up to temp) Pour 1/3 the sugar solution on to the whipping egg whites (that means the mixer needs to be on while you do this. Be careful not to hit the whisk and send hot sugar everywhere)
Return remaining sugar to heat and cook to 300. Whip remaining sugar into egg white mixture. Fold in nuts, fruit and butter. Form nougat into a 3/4" block and cool.

To form it, we just poured it out onto a silpat and spread it around until it was 3/4" thick. If you don't have a silpat, grease up whatever you use REALLY well.

And don't put nougat in the fridge. It will get super sticky.

Answer 3

Almond Nougat

1 1/2 cups light corn syrup
2 cups granulated sugar
1/4 teaspoon salt
1/4 cup water
2 large egg whites
1/2 teaspoon almond extract
Red or green food coloring (optional)
1/4 cup butter, softened
1 cup toasted coarsely chopped almonds
1/4 cup chopped candied cherries
Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, to 250*F (120*C) or until a small amount of the mixture dropped in cold water forms a hard ball.
In a large mixing bowl, beat egg whites until stiff, but not dry. Gradually
pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside.
Cook remaining syrup to 300*F (150*C) or until a small amount of mixture separates into hard and brittle threads when dropped in cold water. Gradually pour remaining syrup mixture into first mixture, while continuing to beat with electric mixer, until mixture holds its shape.
Add extract and food coloring to tint a delicate shade. Beat in butter and continue beating until very thick and satiny. Stir in nuts and cherries.
Press into prepared pan, smoothing top. Let stand at room temperature until firm. Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces. Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.
Makes about 1 1/2 pounds candy.