In case you haven’t noticed, Terrazzo is in. We take inspiration from Terrazzo stone to create this sweet and satisfying modern nougat recipe that brings nougat into the 21st century. It’s pretty to look at, delicious to eat, and will have your guests coming back for more. Get the full recipe below!
Active time: about 45 minutes
Total time: about 12 hours (includes overnight rest)
Yield: about 10 dozen candies
Note: you can substitute the nuts and fruit in this recipe for an equal volume of your favorite varieties.
- 1 cup blanched almonds, lightly toasted
1 cup dried apricots, cut into small pieces
1 cup candied papaya, cut into small pieces
1 cup freeze-dried raspberries
3 cups granulated sugar
½ cup light corn syrup
½ cup honey
4 egg whites
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
1. Combine almonds and fruit in a medium mixing bowl; set aside. Line a 9- by 13-inch baking dish with oiled parchment paper. Lightly oil a second sheet of parchment paper and set aside.
2. Combine sugar, corn syrup, honey, and 1 cup of water in a large pot. Insert candy thermometer and set over high heat. Place egg whites, salt and vanilla extract in bowl of a stand mixer fitted with the whisk attachment. When sugar mixture reaches soft ball stage (238 degrees), begin whipping egg whites to soft peaks. Continue cooking sugar syrup until it reaches 300 degrees. Meanwhile, continue whipping egg whites to stiff peaks. Adjust mixer speed as needed to prevent over- or under-whipping whites.
3. Reduce mixer speed to low. Carefully pour sugar syrup into whipping egg whites. Take care not to burn yourself — the mixture is extremely hot! Once all the syrup has been added to the egg whites, raise speed to high and whip until the mixture stops steaming and the meringue has thickened. Remove bowl from stand mixer and fold in nuts and fruit by hand. Transfer mixture to prepared baking dish and spread evenly with spatula. Cover with second parchment sheet and press to smooth. Let stand at room temperature overnight and up to 2 days.
4. Run a knife around the edges of the pan to loosen the nougat, then transfer to a cutting board. Cut into 1-inch squares with an oiled knife. If not serving immediately, wrap individual squares in waxed paper. Store wrapped candies at room temperature for up to 3 weeks.