A lot of people aren’t exactly sure how to define “nougat.” We just know it as something that’s in all of our favorite candy bars. It really can be that vague. The fluffy, thick, and nutty confection that’s in the center of a Snichers candy bar is nougat, but so is the not-so-nutty filling in a Three Musketeers. Kids won’t get hung up on that distinction, though. [photo via foodnetwork.com]
Nougat was originally used in candy bars to resemble the flavor and texture of ice cream, so early candy bars containing nougat were usually served frozen. Now you can celebrate National Nougat Day by buying candy bars that contain nougat, or you can even try making your own! The confection was originally made using ingredients like sugar, corn syrup, honey, milk, and egg whites. You can now make nougat that doesn’t even contain dairy, in case you have any allergic snackers in your life. Here’s an easy, delicious, and dairy-free recipe for Almond Butter Nougat from the fine folks at GiveThemSomethingBetter.
Ingredients
2 cups almonds
1 cup soy milk powder (like Better than Milk)
1 teaspoon vanilla
1/3 cup maple syrup
½ teaspoon salt
1/3 dairy free chocolate chips or carob (optional)
Directions
Put almonds in a food processor until very smooth. Process it long enough that the oil separates from the almonds and it actually looks oily. Add the remaining ingredients to the processor until it’s very smooth and thick. If you have a small food processor, you may need to cut the recipe in half or do it in batches. Press into a shallow pan. Cut into squares and eat it plain. You can also press nuts into the top and dip them in chocolate.
Now that you have a simple recipe for nougat–and even a candy bar–you can now create other nougat-based desserts like ice cream and cheesecake. Add pieces of dried fruit and use cookie cutters before you dip the nougat, and you have something yummy (and cute for any special occasion. You won’t want to wait until next March 26th to celebrate the next National Nougat Day!
