Handmade Nougat from the Farm
Some gifts don’t come wrapped in ribbon — they come wrapped in baking paper, filled with roasted nuts and a little bit of love.
This nougat recipe has become a favourite at Glenarty Road, especially come May when we have an abundance of macadamias and the previous season of honey is flowing.
Soft, chewy, and gently scented with rosemary, it's simple once you understand the rhythm: temperature, timing, and working quickly.
Here's how to make it.
Ingredients
45g egg whites (approx. 1 large egg)
210g farm honey
360g sugar
105g water
75g glucose
20g cocoa butter (melted)
300g warm toasted nuts of your choice (we use macadamias)
Small sprig of fresh rosemary
Equipment
2L pot
3L pot
Digital probe thermometer
Stand mixer with whisk attachment
Tray (23x23cm)
Baking paper
Confectionery rice paper
Weights (or something heavy to press)
Method
Line your tray with baking paper.
In a 2L pot, combine 345g of sugar (keep 15g aside), glucose, and water. Heat gently until it reaches 157°C.
As it heats, start whisking the egg whites in a stand mixer. Add the reserved 15g sugar once soft peaks form.
In a 3L pot, bring the honey to 127°C. It will bubble up — use a big enough pot!
Slowly pour the hot honey into the whisking egg whites.
Once your sugar syrup hits 157°C, pour it into the egg and honey mixture while still whisking.
When thick and glossy but still hot, add melted cocoa butter and chopped rosemary.
Fold through the warm toasted nuts quickly.
Transfer the mixture to your lined tray, level it out, and cover with rice paper.
Press another tray on top, weigh it down, and leave to cool overnight at room temperature.
The next day, flip the nougat out, remove baking paper, wipe with a damp towel, and add rice paper to the other side. Cut into pieces with a serrated knife and wrap individually.
Notes:
Play with nut combinations — almonds, pistachios, or a little dried fruit works beautifully too.
Nougat keeps best when wrapped tightly and stored somewhere cool.