John Myers
Turkish Honey or White Nougat
The perfect turkish honey or white nougat recipe with a picture and simple step-by-step instructions.
- 175 g Honey
- 300 g Sugar
- 2 tbsp Water
- 1 Egg white Gr. L.
- 100 g Almonds
- 75 g Hazelnuts
- 25 g Chopped pistachios
- Bake wafers as large, rectangular as possible
- Pour boiling water over the almonds and leave them in until it has cooled down. Then drain, ride on a kitchen towel, fold the sides over them and “rub” the almonds with it. So the skin loosens and you can collect the bare almonds out. Then place these on a baking sheet and roast them in the oven at 200 ° for approx. 10-15 minutes until golden yellow. Always check that they don’t get too dark. Let cool on the baking sheet. Rub off any loose skin from the hazelnuts when dry. Chop the pistachios, or buy chopped ones (cheaper). Rinse a 22 x 22 cm form with cold water and then line it with cling film so that it protrudes over the edge all around. Lay out the bottom side by side with baking wafers and keep the same amount ready to cover the surface.
- Simmer the sugar, honey and water in a saucepan at medium temperature while stirring until the sugar has completely dissolved. Then increase the temperature and heat the mass to 143 °. Use a thermometer for this.
- In the meantime, beat the egg whites very stiffly, but keep an eye on the sugar solution and stir every now and then. When the required number of degrees has been reached, stir the hot solution (caution, risk of burns) into the egg white, stirring constantly with the paddle of the hand mixer and in a small stream. After everything has been added, just stir briefly and make sure that the syrup is completely incorporated. Then immediately and quickly fold in the nuts. Everything has to be done quickly now, because the mass becomes tough and firm very quickly.
- Then immediately put the mixture on the wafers with a spatula, plate with the back of a spoon and immediately place the wafers ready for the surface on top and lightly press them with the flat of your hand. Then put the mold in the refrigerator for 2 hours so that the mass gets its cut resistance.
- When it has become really hard, lift the solid plate out of the mold with the help of the foil, remove the foil and cut it into long pieces. To do this, dip a very large, sharp kitchen knife in very hot water, dry it off briefly and cut it. But only 2 – 3 times at most and then dip again, dry off and continue cutting. The Turkish honey is slightly tough and quickly starts to stick to the knife. But the dipping makes the knife hot, and so clean cuts can be made.
- This treat is reminiscent of vacations in the south. They can be kept airtight and stored in a cool place. They are similar in Spain and are called Torrone there.
- Regarding the wafers, it should be said that I only had round ones with a diameter of 7 cm at home. I cut them to size and used them like that. This created uncovered spaces. Which is not bad, but it is better if there is a continuous layer of wafers on both sides. You can get the big rectangular ones (for the gingerbread bakery) on the internet.
- The above quantity of ingredients results in a plate of 22 x 22 cm and a thickness of 1.5 – 2 cm.
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