Grandma’s Nougat Candy Recipe
This Grandma’s Nougat Candy recipe is a nostalgic treat that combines chewy, sweet nougat with crunchy almonds and a hint of vanilla. It’s a classic homemade candy that’s perfect for holidays, special occasions, or when you want a delicious homemade gift. The smooth, chewy texture and the nutty flavor make it a crowd-pleaser, and it’s surprisingly easy to make with just a few ingredients!
Ingredients:
- 1 cup sugar
- 1/4 cup corn syrup (light or dark)
- 1/4 cup water
- 1/2 cup unsalted butter (cut into pieces)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for extra flavor)
- 1 egg white, at room temperature
- 1 cup slivered almonds (or chopped almonds, toasted if you prefer)
- 1/2 cup mini marshmallows (for extra chewy texture)
- Powdered sugar (for dusting, optional)
Instructions:
1. Prepare the Candy Pan:
- Line an 8×8-inch square baking dish (or a similar size) with parchment paper or lightly grease it with butter. This will help you remove the nougat once it’s set.
2. Cook the Sugar Syrup:
- In a medium saucepan, combine sugar, corn syrup, and water. Place over medium heat and stir until the sugar dissolves.
- Once dissolved, increase the heat slightly and bring the mixture to a boil. Let it cook for 5-7 minutes, or until it reaches 238°F (115°C) on a candy thermometer (this is called the “soft-ball” stage). If you don’t have a thermometer, a small spoonful of syrup dropped into a glass of cold water should form a soft ball when you drop it in.
3. Whip the Egg White:
- While the syrup is cooking, place the egg white in a clean mixing bowl. Using an electric mixer, beat on medium speed until stiff peaks form, about 3-4 minutes. The egg white should be thick and hold its shape when you lift the beaters.
4. Combine the Syrup with the Egg White:
- Once the sugar syrup reaches the right temperature, carefully pour it into the whipped egg white, starting with a slow drizzle. Be sure to pour the syrup down the side of the bowl to avoid hitting the mixer directly. Keep the mixer running on low speed to prevent the egg white from deflating.
- Once all the syrup is added, increase the mixer speed to medium-high and continue beating until the mixture is thick, glossy, and cool to the touch, about 5-7 minutes.
5. Add the Butter, Vanilla, and Nuts:
- While the mixture is still warm but not hot, gently fold in the butter, salt, and extracts (vanilla and almond). Stir until the butter is fully melted and incorporated.
- Next, fold in the slivered almonds (or chopped, toasted almonds) and the mini marshmallows. The marshmallows should soften and blend into the nougat mixture, giving it that chewy texture.
6. Transfer and Set the Nougat:
- Pour the nougat mixture into the prepared baking dish. Use a spatula to spread it evenly into the pan and press it down gently to smooth the top.
- Let the nougat sit at room temperature for at least 3-4 hours, or until it has fully set and is firm to the touch.
7. Cut and Serve:
- Once the nougat has set, dust a clean surface with a little powdered sugar and turn the nougat out of the pan. Peel off the parchment paper and cut it into small squares or rectangles.
- If desired, dust the top of the nougat with a bit more powdered sugar to keep it from sticking.
Storage:
- Room Temperature: Store the nougat candy in an airtight container at room temperature for up to 1 week. The nougat will stay chewy and delicious.
- Refrigeration: If you live in a hot climate, storing it in the refrigerator will help it stay firm, but be sure to bring it to room temperature before serving to enjoy its chewy texture.
Why You’ll Love Grandma’s Nougat Candy:
- Chewy and Nutty: The nougat has a perfect chewy texture, thanks to the egg white and marshmallows, while the almonds add a crunchy contrast.
- Sweet and Simple: With just a few ingredients, this candy has a homemade sweetness that’s hard to beat.
- Great for Gifts: Packaged in small boxes or cellophane bags, this nougat makes a beautiful and thoughtful homemade gift for holidays or special occasions.
- No Candy Thermometer? If you don’t have a thermometer, don’t worry! Just make sure to boil the syrup until it reaches the “soft-ball” stage, or do the cold-water test to make sure it’s perfect for candy-making.
Tips for Success:
- Be Careful with Hot Syrup: The sugar syrup can get extremely hot, so use caution when pouring it into the egg whites to avoid splattering or burns.
- Stiff Peaks: Make sure the egg whites are whipped to stiff peaks before adding the syrup. This will ensure that the nougat has the right consistency and airiness.
- Customization: Feel free to substitute the almonds with other nuts like pecans, hazelnuts, or cashews. You could also add dried fruit like cranberries or raisins for a fun variation.
This Grandma’s Nougat Candy is a nostalgic and delightful treat that will bring back fond memories of family gatherings and homemade sweets. The combination of chewy nougat, crunchy nuts, and a hint of vanilla will have everyone reaching for more. Enjoy making this timeless candy!
