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Dessert

Honey Nougat

A sweet confection made from honey, sugar, and blanched almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Honey and almond are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,069 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Honey Nougat

Ingredients

Directions

Make the nougat

  1. Heat the honey until very hot, but do not boil.

  2. Gradually stir in the sugar until the mixture becomes firm.

  3. Turn the mixture onto a table and knead in more sugar and the dry almonds.

  4. When firm enough to hold its shape, split the mixture lengthwise.

Finish and rest

  1. Sugar the outside, roll it up in wax paper, and let it sit for a day before slicing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Honey + almondtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Honey + sugartop 22% of all pairs
    Smell alikelow
    Cooked together2,932 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Honey
Provides sweetness and moisture, and its heat helps the sugar bind into a chewy mass.
Pulverized sugar
Adds bulk and sweetness and stiffens the honey into a firm, sliceable mass.
Blanched almonds
Add crunch and body, giving the nougat texture against its chewy base.

The step that matters

Do not boil the honey. Honey heated only until very hot stays fluid enough to mix with sugar. Boiling drives off water and over-concentrates the sugars, which can make the nougat hard or grainy once it sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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