This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one I’d been keen to make for a while. Nougat is one of my favourite treats and something I tend to only indulge in/buy when there are many people around because I have zero self control – I love it so much (as Dorie says “If it’s in the house, it’s mine!”).
I’d always imagined it to be terribly tricky to make but luckily (or not, depending on how you look at it!), it’s actually quite simple – just requires some patience and a candy thermometer so your honey/ sugar mixture (that you’ll pour over the egg whites as you whip them to form a cooked meringue) is at the correct temperature – very important so that your nougat cooks and sets properly. Whilst I DO have a candy thermometer, I actually used my spatula with inbuilt thermometer because it allowed me to gently stir the honey/ sugar mixture and measure the temperature pretty fuss-free.
Dorie says to have all your ingredients ready before you start making this as you can’t really stop and start once you’re into it. She’s right. Have all your mise en place sorted so you can give your full attention to the recipe (also, don’t be trying to multitask – this is a “one recipe at a time” recipe. The recipe calls for rice paper but I didn’t have any and didn’t want to buy any so I just coated the pan and top of the nougat with a mixture of corn starch and icing sugar. Not as pretty or professional but it did the trick!
Though Dorie says to make this in an 8×8-inch baking pan (and only use half the pan…?) I used my 8×4-inch loaf tin and it was perfect (also less hassle – who wants to have to mold warm nougat into HALF a baking pan?). Dorie says it makes 12 pieces but you can totally cut them into halves or thirds for more reasonable sized pieces (though the large pieces ARE delicious….)
I’ll be making this again next year for holiday gifts, for sure. But until then, cannot make it again. Had to give this all away save a few pieces, to the person whose bees’ honey we used (hello Buzzz Honey!) and it was deemed “delicious” (probably for the excellent quality honey used!).
Get the recipe for Dorie Greenspan’s Honey Nut Nougat on page 398 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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