Featured

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

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

Directions

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).
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.
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: 66 calories, 4g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoney Almond Nougats

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home