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Homemade Nougat (Nouga Provençal)
A traditional Provençal Christmas nougat made with toasted almonds, hazelnuts, pistachios, honey, egg whites, and cacao butter. Follow the step‑by‑step method to achieve a tender, glossy nougat that can be sliced into bars and stored for months.
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Cost Breakdown
Critical Success Points
- • Toasting the nuts evenly without burning them.
- • Reaching exact temperatures: 121°C for honey and 156°C for the syrup.
- • Incorporating the hot honey and syrup into the whipped egg whites while maintaining the meringue structure.
- • Ensuring the melted cacao butter is fully emulsified with the mixture.
Safety Warnings
- • The sugar‑glucose syrup reaches 156°C; handle with extreme care to avoid burns.
- • Hot honey can splatter; pour slowly and keep face away from the stream.
- • Use oven mitts when handling hot pans.
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