A Recipe from Provence: Nougat de Montélimar
Montélimar Traditional French Nougat. "If you've ever traveled to the South of France or had the good fortune of trying the local confection Nougat de Montélimar, you know that once you take a bite of that chewy bar filled with the heady taste of honey and the crunch of roasted pistachios and almonds, you're hooked."
Torrone – A sticky affair
Torrone Recipe source: dolcissimo from Maxine Clark, p.60, adapted Prep time: 30min. . Ingredients (yield: plenty): 100g almonds, peeled 200g whole hazelnuts 100g unsalted pistachios, peeled 2 large egg whites 250g Acacia honey 1 vanilla bean (scraped out seeds) 200g fine sugar 3 tbsp syrup (sugar/water mix 50:50) optionally: wafer papers for baking
Classic European Nougat Recipe
Classic European Nougat. One of my friends has a sister who makes their Italian family's nougat for special occasions. If memory serves I ate my body weight in it at my friend's wedding shower. I might try my hand at this little confection. Recipe by Liz Gutman and Jen King; image by Rachel Been for Serious Eats
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