A simple recipe for fragrant homemade nougat with pistachios

Do you love nougat? No longer need to look for a favorite treat in the store - at your service an easy recipe for classic nougat, which can be easily repeated in your own kitchen. Do not be afraid to experiment - in the dessert you can add any nuts, candied fruits, dried fruits, confectionery crumbs, toppings and fruit essences.

  1. Prepare the filling: cut the small pieces of dried fruit, chop the candied fruits, crush the nuts

  2. In a deep thick-walled container, combine the sugar powder with water. Put the container on a large fire, bring to a boil. Do not stir the mixture, otherwise the sugar will begin to crystallize

  3. Put the food thermometer into the syrup - when the temperature reaches 110-112 degrees, introduce treacle and honey. Patoku can be replaced with glucose or invert syrup, or do not add at all - it is designed to improve the elasticity and softness of the finished dish. At this stage it is necessary to introduce food flavorings and toppings into the syrup, if desired. Boil the mixture to 140 degrees, then remove from heat

  4. Gently separate the yolks from the proteins, whisk the proteins with a mixer until a strong white foam. Warm the warm syrup with a trickle of squirrels, whilst continuing to beat. Try not to fall on a halo - the syrup frozen on it will prevent you from achieving the desired texture of the dessert

  5. Work the mixer until the mass becomes thick and dense, and the syrup does not cool. Then enter into it nuts

  6. Put the protein mass in a form lined with parchment, level the surface and send it overnight to the refrigerator. Ready nougat can be cut using a knife or die cuts, moistened with hot water