California Walnut Nougat
- Yield 64 pieces
- Prep 25 mins
- Cook 30 mins
This delicious walnutty nougat is the perfect holiday gift for candy lovers on your list. Walnuts complement the super-sweet combination of honey and sugar in this chewy Spanish holiday treat.
- 4 cups California walnut halves
- 2-1/2 cup granulated sugar
- 3/4 cup corn syrup
- 9 tablespoons water
- 1-3/4 cup honey
- 1/3 cup egg whites (about 2)
Toast walnuts in a single layer on a large rimmed baking sheet in a 350F (180C) oven until fragrant and golden, about 7 minutes. Set aside.
In medium saucepan combine sugar, corn syrup and water and cook over medium-high heat for about 20 minutes or until a candy thermometer reads 330F (165C).
In separate saucepan, bring honey to a low boil over medium heat.
Meanwhile, whisk egg whites in bowl of stand mixer (or hand mixer) on high to form stiff shiny peaks, about 3 minutes.
With mixer on high, gradually pour hot honey into egg whites and mix until smooth. When sugar reaches 330F (165C), pour into egg white mixture and continue to beat on medium speed for 8 minutes (the mixture will be very thick and sticky). Fold in walnuts.
Spread nougat onto a greased, rimmed baking sheet. Flatten using hands dusted with cornstarch and allow nougat to rest overnight at room temperature. Using knife, break into small pieces (about 1-inch/2.5 cm).