Honey and pine nut nougat

Honey and pine nut nougat

Get creative this Christmas with these charming honey and pine nut nougat pieces – they make a special edible gift or can be easily tucked into an advent calendar for a daily sweet fix.

Honey and pine nut nougat

On the lookout for edible gift ideas? Take a look at our collection of Christmas gift recipes.

  • Serves icon Makes 30 pieces
  • Time icon Hands-on time 45 min, plus overnight setting

Get creative this Christmas with these charming honey and pine nut nougat pieces – they make a special edible gift or can be easily tucked into an advent calendar for a daily sweet fix.

On the lookout for edible gift ideas? Take a look at our collection of Christmas gift recipes.

Nutrition: For 30

Calories
105kcals
Fat
4.7g (0.3g saturated)
Protein
1.4g
Carbohydrates
14.2g (13.4g sugars)
Fibre
0.2g
Salt
0.1g

Ingredients

  • 225g golden caster sugar
  • 200g honey
  • 3 tbsp glucose syrup (from the baking aisle of large supermarkets)
  • 2 large fresh rosemary sprigs, leaves picked and finely chopped ∝
  • 2 large free-range egg whites
  • 200g pine nuts, toasted in a dry pan
  • Olive oil to coat

You’ll also need…  

  • 2 large sheets rice paper (from  larger supermarkets or cakecraft
    shop.co.uk); 23cm square cake tin; digital probe thermometer; gift bags, baking paper and baker’s string for wrapping
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Cut the rice paper sheets to fit the base of the cake tin. Lay one sheet in the tin and set the second aside.
  2. Put the sugar, honey, glucose and rosemary in a heavy-based saucepan over a medium heat and add 100ml cold water. Have the digital probe thermometer to hand.
  3. Using an electric mixer, whisk the egg whites in a clean mixing bowl to the soft peak stage (the peaks droop).
  4. Test the honey mixture with the thermometer. When it hits 170°C, slowly pour the honey mixture into the whisked egg whites while whisking on a low-medium speed. Once the honey is incorporated, whisk on a high speed for 10 minutes until the nougat is firm and dense, then stir in the pine nuts.
  5. Spoon the nougat into the cake tin. Oil clean hands and use them to smooth and push the nougat into the edges. Put the remaining rice paper sheet on top, then press down gently.
  6. Put a board/tin that fits snugly inside the cake tin on top of the nougat and weight it down with full tins or jars. Leave overnight at room temperature, then turn out onto a board. Using an oiled bread knife, cut into blocks or 30 bite-size pieces and wrap as desired.

Nutrition

Nutrition: per serving
Calories
105kcals
Fat
4.7g (0.3g saturated)
Protein
1.4g
Carbohydrates
14.2g (13.4g sugars)
Fibre
0.2g
Salt
0.1g

delicious. tips

  1. The nougat will keep in a container for 2 weeks. Wrap blocks before cutting or cut into chunks and put in gift bags, then label with an eat-by date. For your calendar, wrap pieces in twists of baking paper, tie with baker’s string and decorate as you wish

Buy ingredients online

Recipe By:

Georgina Hayden

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas baking

Edible star wreath

Mima Sinclair’s festive wreath can used for both decoration and...

Save recipe icon Save recipe icon Save recipe

Biscuits

Cheesy oat biscuits

Take your dinner party cheeseboard up a notch – serve...

Save recipe icon Save recipe icon Save recipe

Christmas gifts

Fennel taralli biscuits

Fennel seeds and white wine is used to create these...

Save recipe icon Save recipe icon Save recipe

Christmas gifts

Individual cranberry and candied orange panettone

This is Debbie Major’s recipe for for fragrantly festive Italian...

Save recipe icon Save recipe icon Save recipe

Christmas gifts

Bejewelled festive torrone (Italian nougat)

Torrone (Italian nougat) has a pleasantly yielding bite. It’s essentially...

Save recipe icon Save recipe icon Save recipe

Christmas cupcakes and small bakes

Gingercake bites

Sticky gingercake gets better with age. After a week or...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.