The brutal, record-breaking heat-wave is gone from the Bay Area, and we are having more comfortable summer weather again. It’s still getting warm during the day, but the evenings cool off nicely. It’s not ideal for baking yet, but in 10 days we will enter the fall season.
This morning I baked this pecan nougat. Nougat was my childhood favorite, and still is, but I don’t see it very often in the U.S. Occasionally I can find nougat as candy/bon bon in some supermarkets, but most of the products are from Europe. One of my favorites is called La Florentine Torrone. It is a soft nougat with almonds. It comes in three different flavors – lemon, orange and vanilla – in individual cute boxes, and they are not too expensive.
This recipe is inspired by Croquants aux Almandes (almond cookies) from The Provence Cookbook, by Patricia Wells. It is very simple to make; easier than the ordinary way to make typical nougat, in which you need to make a hot syrup first, then blend it into whipped egg white (Italian meringue). This nougat is quick and easy, but so addictive.
- About 1 teaspoon vegetable oil or spray
- 2 tablespoons lavender honey or other good honey
- ½ cup sugar
- 1 tablespoon flour or cornstarch
- 1 large egg white
- 8 ounces (2 cups) whole pecans, or unbleached whole almonds
- Preheat oven to 350 F. Using a 9-inch cake pan as a template, cut a round of parchment paper the same size as the pan. Place the parchment in the bottom of the pan. With a pastry brush, brush the paper and sides of the pan with the oil (or use spray). Set aside.
- In a medium bowl, combine the honey, sugar, flour (or cornstarch) and egg white. Beat vigorously with a whisk until mixture is white and foamy, about 1 to 2 minutes. Add the pecans and stir to thoroughly coat the nuts. Pour the mixture into prepared cake pan.
- Place pan in center of the oven and bake until an even, golden brown, puffy and fragrant, about 20 to 25 minutes. Remove pan from the oven and place on a rack to cool and firm up, about 15 minutes. Carefully cut into 16 wedges.
- You may increase egg white to two for more nougat texture.
