Nougat de Montelimar

Making Nougat de Montelimar

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1. Line a 20 cm square tin with rice paper. Warm the almonds and pistachios in a 150°C / 300°F oven for 10 minutes.

   Mark done Start 10 min timer

2. Warm the honey in a heavy pan to 125°C / 257°F. In another pan, boil the sugar and water to 145°C / 293°F.

   Mark done

3. Whisk the egg whites to stiff peaks. With the mixer running, pour in the honey in a thin stream, then the sugar syrup, whisking for 8 minutes until thick and glossy.

   Mark done Start 8 min timer

4. Fold in the warm nuts and vanilla with an oiled spatula.

   Mark done

5. Press into the tin, cover with rice paper and weigh down. Leave overnight to set.

   Mark done

6. Cut into 24 pieces with an oiled knife.

   Mark done

Tips for Making Nougat de Montelimar

• Use a thermometer; the temperature decides the texture.
• Pour the hot syrup in a thin stream with the mixer running.
• Oil the knife to cut cleanly.

What Goes With Nougat de Montelimar

• Coffee
• Dessert wine
• Fresh fruit

Keeping and Reheating

Keeps for 3 weeks wrapped in paper in an airtight tin.

Questions About Nougat de Montelimar

Nougat de Montelimar Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.