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FRANSKNOUGAT Recipe

FRANSKNOUGAT Recipe
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In a cozy kitchen, the focal point is a sturdy wooden countertop, weathered by years of use, bathed in the soft glow of daylight filtering through lace curtains. On the countertop, a vintage scale stands proudly in the corner, its brass pans polished to a gleam. Nearby, a bowl overflows with an assortment of fresh almonds and hazelnuts, their earthy aroma wafting through the air.

A glass jar, filled to the brim with golden honey, sits beside the bowl, its label adorned with a quaint handwritten script. The jar’s contents catch the sunlight, casting warm amber reflections on the countertop.

At the stove, a saucepan bubbles gently, the contents within – a mixture of sugar, honey, and water – simmering to perfection. Wisps of steam rise lazily from the pan, carrying with them the sweet scent of caramelizing sugars.

A candy thermometer clings to the side of the saucepan, its dial diligently monitored, ensuring the precise temperature is reached for the creation of the delectable FranskNougat.

Scattered across the countertop are plump, jewel-toned cranberries, their glossy skins glistening in the light. A handwritten recipe card for FranskNougat rests amidst the ingredients, its inked instructions serving as a guide for the culinary endeavor at hand.

Ingredients

Scale
  • 1 cup almonds, chopped
  • 1 cup hazelnuts, chopped
  • 1 cup dried cranberries
  • 1 cup sugar
  • 1/2 cup honey
  • 1/4 cup water
  • 2 egg whites
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread the chopped almonds and hazelnuts evenly on the baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
  3. In a large mixing bowl, combine the toasted nuts and dried cranberries. Set aside.
  4. In a saucepan, combine the sugar, honey, and water over medium heat. Stir until the sugar has dissolved, then let the mixture come to a boil without stirring.
  5. Use a candy thermometer to monitor the temperature. When the mixture reaches 300°F (150°C) (hard crack stage), remove it from the heat immediately.
  6. In a separate mixing bowl, beat the egg whites until stiff peaks form.
  7. Slowly pour the hot sugar syrup into the beaten egg whites while continuing to beat at high speed.
  8. Add the vanilla extract and continue beating until the mixture becomes thick and glossy.
  9. Quickly fold in the nut and cranberry mixture until evenly distributed.
  10. Pour the mixture into a greased and lined square baking dish and smooth the top with a spatula.
  11. Let the nougat cool and set at room temperature for at least 4 hours, or preferably overnight.
  12. Once set, cut the nougat into small squares or rectangles using a sharp knife.

Notes

  • Be careful when handling the hot sugar syrup, as it can cause burns.
  • Work quickly when folding in the nut and cranberry mixture, as the nougat will start to set.

Nutrition

Keywords: FRANSKNOUGAT Recipe

Find it online: https://kitchenjs.com/fransknougat-recipe/