nougat

Nougat is a classic crowd pleaser and with this festive recipe, everyone will be asking for more.

Cranberry And Pistachio Nougat

edible rice paper (see note)

glucose syrup

honey

caster sugar

eggwhite

pink food colouring

pistachio kernels, toasted

almonds,

cranberries

Cranberry and pistachio nougat

I love nougat and this recipe is quick to make and tastes delicious!

Christmas Nougat Recipe

white chocolate

white marshmallows

almonds

pistachios

dried cranberries

dark chocolate

Christmas Nougat recipe

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030949538001&=domain=br

5348771529001-6030949538001

Reminiscent of the jewel speckled nougat candy sold in supermarket displays.

Homemade Nougat Candy

unsalted butter

gumdrops

Prepare a 9 inch x 13 inch pan by lining with parchment paper.

Melt first 3 ingredients together, stirring often, until smooth over low heat in heavy saucepan. Remove from heat. Allow to cool for 2 minutes.

Stir in gumdrops.

Spread on parchment lined 9 inch x 13 inch pan.

Chill overnight in refrigerator. Cut into squares.

Can be stored in refrigerator or frozen.

This homemade candy bar is perfect for when you&#39;re craving a sweet and salty snack at the same time. Good thing this recipe makes 8 candy bars!

Magical Chocolate Bar

Magical Butter

Peanut Butter

Sugar

Milk

Tub Marshmallow Cream

Vanilla Bean Paste

Milk Chocolate

Magical Coconut Oil

Butter

Heavy Cream

Purified Water

Vanilla Bean Paste or Pure Vanilla Extract

Sea Salt

 Add butter sugar and ¼ cup evaporated milk in a small saucepan heating on medium and stirring occasionally as the butter melts and the mixture combines.

 Bring to a boil and cook for 6 minutes remove from heat.

 Add ¼ cup peanut butter marshmallow cream vanilla and stir thoroughly until the mixture is smooth.

 Take molds out of freezer and pour nougat on top of chilled chocolate and smooth over chocolate until layer is even and return to freezer.

 Melt 1 cup milk chocolate chips and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.

 Pour 2 tablespoons of the melted chocolate into each of your Magical Butter Trays.

 Using your spoon push a little chocolate onto the sides of the mold and place into the freezer to cool.

 In a medium-sized saucepan over medium-high heat pour the water and sugar and whisk to dissolve. Let simmer 8 minutes and Do Not Stir.

 In a small saucepan on low heat add the cream and vanilla and let simmer until the sugar mixture is ready.

 Once the sugar mixture is ready slowly pour the cream into it whisking constantly.

 Add the butter 1 tablespoon at a time whisking constantly.

 Sprinkle in the salt stir to combine and pour over the peanuts and peanut butter nougat. Place in freezer and allow the nougat to get solid.

 Remove pan out of freezer and pour salted peanuts evenly over the top. Use clean hands to gently press peanuts into nougat.

 Pour caramel mixture over the top of the peanuts. Return pan to freezer.

 Melt 1 cup MagicalButter milk chocolate chips + 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.

 Pour 2 tablespoons into your Magical Butter on top of the caramel and spread evenly.

 Return pan to freezer for about 20 minutes.

 Remove from the molds cut into 1 tablespoon squares while bars are still cold.

 Bars need to be stored in the fridge but will still maintain their shape even when left out for a couple hours.

Rich chocolate and crunchy almond praline are the perfect pair.

Nougat chocolate cake recipe

Toblerone, chopped

(120 grams) good-quality dark cocoa, sifted

(125 milliliters) sunflower oil

eggs, lightly beaten

sour cream,

(400 grams) self-raising flour, sifted

tsp baking powder

almond meal

(375 grams) brown sugar

unsalted butter, chopped,

1kg dark (70%) chocolate, finely chopped

(thin) cream

mascarpone

(125 milliliters) thickened cream

(120 grams) pure icing sugar, sifted

vanilla bean paste

roasted almonds, finely chopped

(60 milliliters) runny honey

tbs flaked almonds

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

No baking, no fuss, these homemade marshmallow nougats are fluffy, crunchy, and rich in flavor. They are so easy to make that it almost feels like cheating.

No-bake Egg-free Marshmallow Nougat

Marshmallow

Milk powder

granulated peanuts

cashews

pork floss

On a pan, heat the butter over medium...

On a pan, heat the butter over medium heat. Coat the bottom of the pan evenly.

When the butter melts completely, add the marshmallow...

When the butter melts completely, add the marshmallow and switch to medium-low heat. Use a spatula to mix the marshmallow with butter.

When the marshmallow starts to soften, add half...

When the marshmallow starts to soften, add half of the milk powder and keep stirring until the mixture is smooth. Then turn off the heat.

Add the crushed nuts and pork floss(optional), continue...

Add the crushed nuts and pork floss(optional), continue to stir until it's mixed evenly.

Note: try not to cook the mixture for...

Note: try not to cook the mixture for too long. The heat only serves to melt the butter and marshmallow. Once the mixture is smooth, you can turn off the heat. Overcooked, the candy may become too hard.

Put the mixture in a mold lined with...

Put the mixture in a mold lined with plastic wraps or parchment paper. Press to form.

Refrigerate the candy for 2 hours. If possible,...

Refrigerate the candy for 2 hours. If possible, put it in the fridge overnight.

Take it out and remove the nougat from...

Take it out and remove the nougat from the mold. Cut it with a knife into small blocks.

Grandma's Christmas Candy

butter

white chocolate chips

(10 oz) bag mini marshmallows

Grandma&#8217;s Christmas Candy

Line an 8x8 baking dish with parchment paper and lightly grease. Set aside.

Add butter, white chocolate chips, and marshmallows to a large microwave-safe bowl and microwave for 1 minute. Stir contents with a greased spatula then continue microwaving in 30 second increments, stirring in between, until mixture is fully melted and smooth.

Allow mixture to cool for about 1 minute then fold in the colored candies.

Transfer mixture to the prepared baking dish and use spatula to press into a flat and even layer.

Cover with plastic wrap and place in fridge for a minimum of 4 hours or up to overnight.

Lift candy out of the dish using the parchment paper. Remove paper and slice into small bite-sized pieces. Store in an airtight container for best results.

Top 7 nougat recipes from across the web

The most viewed nougat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry And Pistachio Nougat

Christmas Nougat Recipe

Homemade Nougat Candy

Magical Chocolate Bar

Nougat chocolate cake recipe

No-bake Egg-free Marshmallow Nougat

Grandma's Christmas Candy

Top 7 nougat recipes from across the web

The most viewed nougat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry And Pistachio Nougat

Christmas Nougat Recipe

Homemade Nougat Candy

Magical Chocolate Bar

Nougat chocolate cake recipe

No-bake Egg-free Marshmallow Nougat

Grandma's Christmas Candy

The most viewed nougat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine