Chewy nougat infused with roasted hojicha green tea, honey, and toasted nuts for an elegant Japanese-inspired treat.
# What You Need:
→ Nuts
01 - 3.5 oz roasted almonds, roughly chopped
02 - 1.75 oz roasted pistachios, roughly chopped
→ Nougat Base
03 - 4.25 oz honey
04 - 7 oz granulated sugar
05 - 2.75 fl oz water
06 - 0.5 tsp fine sea salt
→ Egg White Mixture
07 - 2 large egg whites, room temperature
08 - 0.25 tsp cream of tartar
→ Flavor
09 - 2 tbsp hojicha powder (roasted green tea powder)
10 - 1 tsp vanilla extract
11 - 1 oz unsalted butter, softened
→ Optional
12 - Edible wafer paper (for lining, if desired)
# How-To Steps:
01 - Line an 8x8 inch baking pan with parchment paper or edible wafer paper to prevent sticking.
02 - Heat a dry skillet over medium heat. Lightly toast almonds and pistachios for 2-3 minutes until fragrant, then set aside.
03 - Combine honey, sugar, water, and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup reaches 285°F on a candy thermometer.
04 - While syrup cooks, beat egg whites with cream of tartar in a stand mixer until soft peaks form.
05 - When syrup reaches 285°F, reduce mixer to low speed and carefully pour hot syrup in a thin stream into egg whites. Increase to high speed and beat for 5 minutes until glossy and thick.
06 - Add hojicha powder and vanilla extract; beat just until combined.
07 - Fold in softened butter, then gently mix in toasted nuts.
08 - Quickly spread nougat mixture evenly into prepared pan. Top with wafer paper if using. Let set at room temperature for at least 30 minutes until firm.
09 - Remove nougat from pan and cut into bite-sized pieces with a sharp, lightly oiled knife. Wrap individually in parchment or cellophane to prevent sticking.
