Salted Chocolate Nougat
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making salted chocolate nougat at home is easier than you might think, and honestly, it's so much cheaper than buying it from fancy confectioners. This recipe comes together in less than an hour, and the result is absolutely divine. The dark chocolate provides powerful antioxidants that make this indulgence feel a bit more virtuous, while the sea salt adds that perfect contrast that keeps you coming back for another piece. The combination of crispy almonds, creamy caramel, and silky chocolate creates layers of flavor that will impress anyone you share this with.
Ella x
Ingredients
- 200 mlgolden syrup(none)
- 400 ggranulated sugar(none)
- 150 gsalted caramel sauce(none)
- 200 gunsalted butter(none)
- 400 gdark chocolate(none)
- 2egg whites(whipped until stiff)
- 100 gconfectioner's sugar(for dusting)
- 20 gsea salt(for garnish)
- 1 mlvanilla extract(optional)
- 100 galmonds(chopped)
- 50 mlpalm oil(for nougat consistency)
Detail level
Instructions
- 1
Line a large baking tray with parchment paper. In a medium saucepan, combine the golden syrup, granulated sugar, and salted caramel sauce. Place over medium heat and stir until the sugar has dissolved.
Tip: Be careful when handling hot saucepans.
- 2
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, or until the mixture reaches 300°F on a candy thermometer.
Tip: Use a candy thermometer to ensure the correct temperature.
- 3
Remove the saucepan from the heat and carefully whisk in the unsalted butter until it is fully incorporated.
Tip: Be patient and let the mixture cool slightly before whisking in the butter.
- 4
Let the mixture cool slightly, then stir in the dark chocolate until it is fully melted and the mixture is smooth.
Tip: Use a spatula to scrape the sides and bottom of the saucepan.
- 5
In a separate bowl, whip the egg whites until they are stiff and hold their shape.
Tip: Add a pinch of salt to help the egg whites whip faster.
- 6
Gradually add the palm oil to the egg whites and continue whipping until the mixture is stiff and holds its shape.
Tip: Add a few drops of vanilla extract if desired for extra flavor.
- 7
Add the whipped egg mixture to the saucepan with the chocolate mixture and stir until fully incorporated.
Tip: Use a spatula to scrape the sides and bottom of the saucepan.
- 8
Pour the nougat mixture into the prepared baking tray and smooth the top with a spatula.
Tip: Use a spatula to create a smooth surface and prevent air pockets.
- 9
Refrigerate the nougat for at least 2 hours, or until it is set and firm.
Tip: Let it come to room temperature before cutting into the desired shape.
- 10
Dust the nougat with confectioner's sugar and sprinkle with sea salt.
Tip: You can also add chopped almonds on top for extra texture and flavor.
- 11
Cut the nougat into desired shapes and serve immediately.
Tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.