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Honey Almond Nougats Recipe
Honey Almond Nougats Recipe photo by Taste of Home

Honey Almond Nougats Recipe

Publisher Photo
Add these tasty nougats to your cookie and candy platter at the holidays. They will disappear fast!—Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Cook: 10 min. + cooling
MAKES:45 servings
TOTAL TIME: Prep: 20 min. Cook: 10 min. + cooling
MAKES: 45 servings

Ingredients

  • 1-1/2 teaspoons butter
  • 2/3 cup superfine sugar
  • 2 teaspoons cornstarch
  • 1/2 cup honey
  • 2 egg whites
  • 2 cups ground almonds
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped almonds

Nutritional Facts

1 piece equals 66 calories, 4 g fat (trace saturated fat), trace cholesterol, 4 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. Grease a large bowl with the butter; set aside. In a large heavy saucepan over medium heat, combine the sugar, cornstarch and honey. Cook and stir until sugar is dissolved and mixture comes to a boil. Cover and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 286° (soft-crack stage).
  2. In a stand mixer, beat egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot sugar mixture in a slow, steady stream into the mixing bowl. Beat on high for 10 minutes or until mixture holds its shape and is lukewarm, scraping sides of bowl occasionally.
  3. Fold in ground almonds and cinnamon. Transfer to prepared bowl; cool to room temperature. Shape into 1-in. balls; roll balls in chopped almonds. Store in an airtight container. Yield: about 1 pound.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Honey Almond Nougats in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p59

Nutritional Facts

1 piece equals 66 calories, 4 g fat (trace saturated fat), trace cholesterol, 4 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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