Hazelnut Honey Nougat Squares
Hazelnut Honey Nougat Squares, a confection that has flavor of hazelnuts with honey and Frangelico. This recipe, yielding 64 exquisite pieces, offers a venture into candy making with an active preparation time of 30 minutes and a total creation time of 2 hours. The process begins with toasting hazelnuts to perfection, then whisking egg whites with mixture of sugar, honey, and corn syrup at critical candy-making stages. The addition of Frangelico fills the nougat with a subtle hazelnut liqueur flavor, enhancing the toasted hazelnuts folded into the thick, sweet mixture. Spread evenly in a prepared pan and set under a weight, the nougat chills until firm, ready to be cut into squares. For those seeking a twist, the recipe easily adapts to almonds and amaretto, offering a variation. Hazelnut Honey Nougat Squares are not just candy; they are a testament to homemade confectionery, combining texture, taste, and the pleasure.
- ⅓ pounds Skinned Hazelnuts
- 2 Large Egg Whites
- ¼ teaspoons Cream of Tartar
- ¼ teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Honey
- 1½ cup Light corn syrup
- ¼ cups Water
- 3 tablespoons Frangelico
- Vegetable oil spray
- The Prelude:
Begin by preheating your oven to a cozy 350°F, setting the stage for the hazelnuts. Wrap an 8 x 8-inch square pan with heavy-duty aluminum foil. A light spray of vegetable oil on the foil ensures a non-stick surface. Spread the hazelnuts on a baking sheet, toasting them to a light golden brown.
- Whipping into Shape:
In a bowl, whip the egg whites with an electric mixer on medium. Sprinkle in cream of tartar and salt, then increase to high speed.
- Sweet Alchemy:
Concurrently, in a saucepan, meld together sugar, honey, corn syrup, and water over a medium-high flame. Stirring until the sugar dissolves, let the mixture be at hard ball stage at 250°F.
- Merging Worlds:
With the mixer's beat, introduce a quarter of the mixture to the egg whites, blending together. Continue to mix.
- The Final Ascent:
Return the saucepan to the heat, urging the remaining syrup toward 300°F, the hard crack stage, where the sweet becomes sublime. Pour this molten gold into the egg white mixture, the mixer weaving the final thread of this sweet tapestry.
- The Grand Finale:
With a flourish, blend in the Frangelico, pouring in the essence of hazelnuts, followed by the toasted hazelnuts themselves, each nut finding its place in the nougat. Spread this treasure into your prepared pan, smoothing the surface to perfection. A parchment paper lid and a weighty press ensure a uniform depth, chilling in the refrigerator.
- Encore:
Once set, the nougat, now a solid block of joy, is freed from its pan, cut into 1-inch squares.
- Variations:
For a twist on the classic, exchange with toasted almonds and amaretto, replacing the hazelnuts and Frangelico.
