This nougat blanc recipe is a classic Montelimar-style candy. Nougat de Montelimar is specifically protected by an AOC (Appellation d’origine contrôlée, or controlled term of origin). The famous candy must hail from the city in southeastern France and contain at least 28% almonds, 25% honey, and 2% pistachios, all of the highest quality. This recipe meets the ingredients standard, and although you may not be sitting in Montelimar right now, you can whip up a delicious batch of the low-fat candy in your own kitchen!
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- Two 9-inch by 13-inch sheets rice or wafer paper (pain azyme)
- 3 cups granulated sugar
- 1 1/2 cups honey
- 1/4 cup light corn syrup
- 1 1/2 cups water
- 6 egg whites, room temperature
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon brandy
- 2 1/2 cups whole blanched almonds, toasted
- 1/3 cup chopped pistachios
- 1/2 teaspoon salt
Preparation:
Line a 9-inch by 13-inch by 1-inch pan with the wafer paper and set it aside.
In a large saucepan, dissolve the sugar, honey, corn syrup, and water, and bring the mixture to a simmer over medium heat, stirring constantly. Begin to beat the egg whites while the sugar mixture continues cooking, untouched. Beat the egg whites on high until stiff, wet peaks form.
Once the sugar syrup reaches 300F on a candy thermometer, pour it very slowly and steadily into the egg whites, whisking them the entire time. Add the lemon zest and continue whisking the hot nougat mixture for 8 to 12 minutes, until it cools slightly and thickens.
Stir the vanilla, brandy, almonds, pistachios, and salt into the nougat and quickly spread it onto the prepared pan. Gently place the second piece of wafer paper on top of the nougat and evenly press it into the nougat so that no air bubbles remain.
Cover the nougat in an airtight container or plastic wrap and allow it to set for 3 to 5 days before cutting and wrapping individual pieces.
This nougat blanc recipe makes approximately 10 dozen 1-inch candies.
