Recipe For Sucrose Free Honey Nougat

I wanted to call this naked nougat but can you imagine how the search engines would rank that? My experiment with sugar free honey nougat did not start off very well. I thought it would be easy to find rice paper, but I was wrong. I went to 3 different shops and could not find any. Had I planned this better I would not have been looking for rice paper on the Saturday before we left for overseas. We have two baking supply shops close to where I work and I am sure that one of them stocks rice paper. But I did not go to either place as I thought that Pick N Pay would have it and so I just added rice paper to my regular shopping list. My second disaster came about when I used the thermometer to make the nougat. Attempting to get the honey to a temperature of 121°Celsius resulted in a toffee like substance. I poured this toffee into one of my disposable baking tins, together with the 175g of toasted pistachios and hazelnuts, and decided only after I had done this to actually taste the toffee. It was burnt! And what a waste. Not having any nuts to use, and no rice paper and no working thermometer – turns out my thermometer is not correctly calibrated, I made a second batch of nougat. The trick without using a thermometer is to get it to the hard ball stage using a bowl of water. I did not take it far enough, so my nougat is a bit sticky – but it tastes great, which is really what matters. The nougat that you see here is naked – it has no filling and no covering, and will be used to make a nougat ice cream soon. I will try this again as now that I know what to look for in the process, and now that I am ordering a new sugar thermometer, it should be easy! Thank you Teresa for setting a really great challenge for us this month.

Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream
Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream

Honey Nougat
 
Ingredients
  • 75g blanched hazelnuts
  • 100g pistachio nuts
  • 250g creamed honey
  • 1 egg white
  • Rice paper
Method
  1. Preheat the oven to 40°Celsius
  2. Place the nuts onto a baking sheet and keep in the oven until needed
  3. Place the honey into a sauce pan
  4. Bring to the boil over a medium heat
  5. Remove from the heat and stir until slightly cooled
  6. Whisk the egg white until stiff
  7. Stir into the honey
  8. Return to a medium heat and stir until the nougat reaches the hard ball stage – making sure to not allow it to colour
  9. Remove from the heat and mix in the nuts
  10. Place a sheet of rice paper into a baking tin
  11. Pour the nougat over the rice paper
  12. Smooth out and place a sheet of rice paper over the top of the nougat
  13. Allow to set before cutting

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20 thoughts on “Recipe For Sucrose Free Honey Nougat

  1. Call it whatever, I just want you to pass me some. Now!

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    1. Wish I could!

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  2. I’ll close my mouth because I am close to drooling!

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    1. thank you Pamela for the lovely comment 🙂

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  3. Well done for persevering! I really need to try this as we love nougat 🙂

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    1. Let me know how it works out 🙂

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  4. This has been on my to-do list, but have been too nervous to give it a whirl! I think I may have to get the nerve up now!

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    1. I think it is worth trying, so please let me know if you do 🙂

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  5. Yum!! I love honey! I use raw honey as a sweetener in my oatmeal… YUM, great recipe idea!
    Cailee @ http://hellohealthyeating.com sharing the blog ♥ Thankful Thursday: Missions Conference!My Profile

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    1. Me too, it really adds so much flavour, and goodness 🙂

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  6. It looks delicious, Tandy! 🙂

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    1. thank you Giovanna 🙂

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  7. Well done Tandy! So impressed that you’ve come up with a sugar-free version and it looks delicious!
    Teresa sharing the blog ♥ Pecan, Almond & Honey Nougat: The I Made It ChallengeMy Profile

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    1. Thank you Teresa, and thank you for setting such a great challenge 🙂

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  8. I like your tenacity Tandy. I’ve never made nougat – it is one of my mom’s favourite sweet treats so guess I should try.
    🙂 Mandy xo

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    1. I am hoping my new thermometer will make it easier 🙂

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  9. Urrgh! The expense when a recipe flops always kills me. One of the many reasons we should get paid to do recipe development especially since there are so many recipes online that haven’t been tested and don’t work. well done with your attempt. I’m impressed at how cleanly you managed to cut it despite the stickiness xx

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    1. The expense also gets to me! I hate waste of any sort. Dave did the cutting for me xxx

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  10. Good for you to keep trying in spite of the setbacks. It does sound quite delicious. 🙂
    Krista sharing the blog ♥ Bear and Poppit Go To Moonbi Lookout, New South WalesMy Profile

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    1. It is so sticky and tasty!

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