HEALTHY HOMEMADE NOUGAT CANDY BARS (AKA 3 MUSKETEERZ)
Your teeth will sink into these Healthy Homemade Nougat Candy Bars like you're biting into a fluffy cloud. They're so dang good, you'd never know they're all lower in calories, fat, and sugar than the storebought kinds. Plus, they're all natural too!
Provided by Jessica | Desserts with Benefits
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Spray two 8" brownie pans with cooking spray and line parchment paper both ways.
- In a medium-sized saucepan (I used a 2-quart pan), stir together the erythritol, agave, water, and salt, until evenly mixed. Place over medium-high heat and add a candy thermometer to the pot. Cook without stirring until it reaches 220 degrees Fahrenheit. While this is on the stove, put the egg whites in stand mixer bowl with whisk attachment. When the stovetop mixture reaches 260 degrees, start beating the egg whites on medium/high until stiff peaks form. When the temperature reaches 280 degrees, remove the pan from the heat.
- Increase the mixer speed to high and VERY SLOWLY AND CAREFULLY drizzle the hot syrup into the whipping egg whites in a thin and steady stream. Beat until very thick and glossy (~8 minutes). In the last minute, add the vanilla paste.
- Scoop the mixture into both brownie pans, trying to make them as even as possible. Spread the mixture out using an offset spatula. Place a sheet of parchment paper on top of each pan of nought. Press down with your hands to make sure it's flat and even. Let the nougat sit at room temperature overnight.
- The next day, with a very sharp knife, slice each pan's worth of nougat into 6 long strips. This nougat is fragile and sticky, so don't be too rough when slicing, and clean the knife off after every slice. Refrigerate the nougat uncovered overnight.
- The next day, melt the chocolate and coconut oil together in a large, shallow dish. Coat the nougat, one slice at a time, in the melted chocolate. Use 2 forks to transfer, dip, flip over, and remove the nougat from the chocolate.
- Chill until the chocolate hardens, then serve and enjoy!
Nutrition Facts : ServingSize 1 bar, Calories 140 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 2.5 g, Cholesterol 3 mg, Sodium 25 mg, Fiber 1 g, Sugar 12 g
WHEATIES® NOUGAT BARS
You won't have to turn on the oven to enjoy these snack-ready cereal bars. Featuring the golden goodness of Wheaties cereal, they come together with just 15 minutes' prep time.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Butter 8- or 9-inch square pan.
- In double boiler over hot water or in 3-quart saucepan over medium heat, melt butter and marshmallows, stirring occasionally, until completely melted. Remove from heat.
- Fold in cereal, nuts, coconut and salt. Pat mixture evenly in pan.
- Pour melted chocolate over top; spread evenly. Refrigerate about 1 hour before cutting into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE COVERED NOUGATS
Steps:
- Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside.
- Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F.
- Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer.
- Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.)
- As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes.
- Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares.
- Set up a sheet pan with a rack and set aside.
- Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature.
CLASSIC NOUGAT
Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary
Provided by Barney Desmazery
Categories Treat
Time 35m
Yield Makes about 50 squares
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don't need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.
- Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It's hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
- Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.
- To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.
Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
NOUGAT BARS
Another sweet treat with the added benefit of being 'no-bake' (there IS melting of some ingredients on your stovetop, though)
Provided by CookinwithGas
Categories Bar Cookie
Time 1h15m
Yield 1 batch, 12 serving(s)
Number Of Ingredients 6
Steps:
- Grease one 8" square cake pan or casserole dish.
- In a dutch oven, melt the butter; then add the marshmallows and melt them over low heat, stirring as it melts until you have a smooth mixture.
- Remove from heat and add the cereal, peanuts and coconut, stirring until the mixture is completely covered with the melted marshmallows.
- With buttered hands, press the cereal mixture into the greased cake pan.
- Spread the melted chocolate chips over the cereal mixture.
- Chill in the refrigerator for 1 hour; then cut into bars and serve.
- NOTE: the 'cook' time covers the chilling time and the 'prep time covers everything else.
- Suggestions: swap out the peanuts for another kind, like almonds or macadamia; use a different crunchy cereal like Kix or Cocoa Puffs, etc; swap out the chocolate chips for a different flavor like butterscotch, peanut butter or mint chocolate.
Nutrition Facts : Calories 315.4, Fat 17.3, SaturatedFat 9.4, Cholesterol 7.6, Sodium 112, Carbohydrate 42.3, Fiber 4, Sugar 27.1, Protein 4.5
CHOCOLATE AND CARAMEL NOUGAT BARS
Provided by Food Network
Categories dessert
Time 40m
Yield Makes 12 to15 bars
Number Of Ingredients 15
Steps:
- Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.
- In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.
- Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
More about "nougat bars recipes"
NOUGAT BARS (MANN AL SAMA) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
5/5 (5)Total Time 35 minsCategory Dessert, SnackCalories 120 per serving
- Combine the sugar, corn syrup, and water in a medium saucepan over medium heat. Stir until sugar dissolves. Attach a candy thermometer on the side of the saucepan. Boil the mixture until the candy gauge reaches 250-degrees F. or "soft ball" stage.
- Meanwhile, using a whisk attachment, beat the egg whites in a stand mixer, on high, until stiff peaks form. With the mixer running, add approximately half of the 250-degree syrup into the egg whites. Mix on high until stiff, glossy peaks form.
THE 7 BEST NOUGAT CANDY RECIPES
From thespruceeats.com
- Honey Almond Nougat. Honey almond nougat is full of delicious honey and almond flavor. It's really similar to the classic nougat filling in Torrone candy and is bursting with three kinds of nuts—hazelnuts, almonds, and pistachios.
- Homemade Torrone. Speaking of torrone... the classic homemade torrone (Italian nougat) is easy to make at home. It's bursting with honey, orange, and almond flavors and makes for a decadent treat.
- Nougat Ice Cream. Take your favorite candy and add it to ice cream? Yes, please! This delicious nougat ice cream has all of the flavors of nougat in another one of your favorite desserts.
- Nutella Nougat. Who doesn't love Nutella? if you're a huge fan, you'll love Nutella nougat. It's full of delicious and creamy hazelnut and chocolate. Nutella nougat is easy to make, and it's a little bit different than your traditional nougat.
- Persian Pistachio Nougat. This Persian pistachio nougat is often found in the Middle East. It's full of pistachios and also uses rose water, which lends a delicious and flowery flavor to the beautiful green nougat.
- Pistachio Nougat. Pistachio nougat is chewy, crunchy, and delicious. Its beautiful green and white colors look appealing in any presentation. The green food coloring called for in the recipe is optional, and you can also use almond extract if you can't find pistachio.
- White Chocolate Nougat. White chocolate nougat is rich and full of vanilla flavor and is reminiscent of marshmallow. It's studded with different dried fruits and nuts, and it's really easy to customize.
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