French Almond Nougat

Mazetta Nougat is a delightful confectionery treat that combines the sweetness of corn syrup and sugar with the nutty goodness of almonds. This chewy and satisfying nougat is perfect for indulging your sweet tooth or gifting to friends and family. With its soft texture and rich flavors, Mazetta Nougat is sure to become a favorite in your dessert repertoire.

Let’s explore the detailed ingredients and instructions to create this delectable Mazetta Nougat.

INGREDIENTS:

For the Mazetta:

• 3/4 cup light corn syrup
• 2 large egg whites, at room temperature
• 1/2 cup sugar

For the Nougat:

• 1 1/2 cups light corn syrup
• 1 teaspoon pure vanilla extract
• 1 1/2 cups sugar
• 4 tablespoons unsalted butter, melted
• 3 1/2 cups whole raw almonds, skin on
• 1/4 teaspoon salt

INSTRUCTIONS:

1. Begin by making the Mazetta: Using an electric mixer, beat the egg whites until stiff and set them aside. In a 1-quart saucepan, combine the corn syrup, 1/4 cup water, and sugar. Attach a candy thermometer to the pan. Bring the mixture to a boil over high heat while stirring with a wooden spoon, which takes about 5 minutes. To prevent sugar crystals, periodically brush the sides of the pan with a pastry brush dipped in water.
2. Reduce the heat to medium and continue cooking, stirring occasionally, until the temperature reaches 242 degrees Fahrenheit (soft-ball stage), which takes approximately 15 to 20 minutes. Remove the sugar syrup from heat. While beating the egg whites on medium speed, slowly pour the hot syrup into the egg whites. Continue beating for 3 to 4 minutes until the syrup is fully incorporated. You can use the Mazetta immediately or cover and refrigerate it until you’re ready to make the nougat.
3. Spray an 8-inch square baking pan with vegetable-oil spray and set it aside. Place the Mazetta in a large bowl. In a 2-quart saucepan, combine the corn syrup and sugar. Attach a candy thermometer to the pan. Bring the mixture to a boil over high heat, stirring constantly with a wooden spoon for 5 to 10 minutes. Just like before, occasionally brush the sides of the pan with a pastry brush dipped in water to remove any sugar crystals.
4. Over medium-high heat, cook the mixture until it reaches 280 degrees Fahrenheit (soft-crack stage) without stirring, which takes approximately 12 to 15 minutes. Be cautious as the heat can cause the mixture to boil over, so keep a close eye on it. Remove the pan from heat and let it stand for 2 minutes. Pour the syrup over the Mazetta without scraping the pan. Working quickly, stir the mixture with a wooden spoon until it becomes almost smooth. Add the melted butter, vanilla extract, and salt. Mix until the butter is fully incorporated. Stir in the raw almonds. Scrape the nougat mixture into the prepared pan and smooth the top. You can spray your hand with vegetable-oil spray to help smooth the warm candy. Allow it to stand at room temperature, uncovered, until it becomes firm, which takes approximately 4 to 6 hours.
5. Spray a large cutting board generously with vegetable-oil spray. Unmold the nougat from the pan onto the greased surface. Cut the nougat into 3-by-1-by-3/4-inch pieces or any desired shapes. Wrap each piece in cellophane or waxed paper to preserve its freshness.