Save Hojicha Nougat is a unique chewy candy featuring the roasted, earthy flavor of hojicha green tea, whipped egg whites, and crunchy nuts. This Japanese-inspired confectionery is perfect as an elegant treat or a thoughtful handmade gift that stands out for its sophisticated profile.
Save Creating this nougat is an exercise in precision and patience. By carefully boiling the honey and sugar syrup and whipping it into airy egg whites, you achieve a fudge-like consistency that carries the smoky, toasted notes of the tea powder and the warmth of vanilla.
Ingredients
- 100 g roasted almonds, roughly chopped
- 50 g roasted pistachios, roughly chopped
- 120 g honey
- 200 g granulated sugar
- 80 ml water
- 1/2 tsp fine sea salt
- 2 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 2 tbsp hojicha powder (roasted green tea powder)
- 1 tsp vanilla extract
- 30 g unsalted butter, softened
- Edible wafer paper (optional, for lining)
Instructions
- Step 1: Preparation
- Prepare a 20x20 cm (8x8 in) baking pan by lining it with parchment paper or edible wafer paper.
- Step 2: Toast Nuts
- In a dry skillet over medium heat, lightly toast almonds and pistachios for 2–3 minutes until fragrant. Set aside.
- Step 3: Boil Syrup
- In a saucepan, combine honey, sugar, water, and salt. Cook over medium heat, stirring until sugar dissolves. Stop stirring, increase heat, and boil until the syrup reaches 140°C (285°F) on a candy thermometer.
- Step 4: Whip Egg Whites
- While syrup cooks, beat egg whites with cream of tartar in a stand mixer until soft peaks form.
- Step 5: Combine
- When syrup reaches temperature, reduce mixer speed to low and carefully pour the hot syrup in a thin stream into the egg whites. Increase speed to high and beat for 5 minutes until glossy and thick.
- Step 6: Flavor
- Add hojicha powder and vanilla extract; beat just until combined.
- Step 7: Fold
- Fold in softened butter, then gently mix in toasted nuts.
- Step 8: Set
- Quickly spread the nougat mixture evenly into the prepared pan. Top with another sheet of wafer paper if using.
- Step 9: Cut
- Let set at room temperature for at least 30 minutes. Once firm, remove from pan and cut into bite-sized pieces with a sharp, lightly oiled knife.
- Step 10: Wrap
- Wrap individually in parchment or cellophane to prevent sticking.
Zusatztipps für die Zubereitung
Store the finished nougat in an airtight container at room temperature for up to 1 week. To maintain the best texture, ensure your candy thermometer is accurate, as reaching the full 140°C is essential for the nougat to set correctly.
Varianten und Anpassungen
For a different flavor profile, you can substitute the almonds and pistachios with roasted cashews or hazelnuts. If you have strict dietary needs, always ensure your ingredients are certified gluten-free.
Serviervorschläge
These elegant nougat pieces are best enjoyed when paired with a cup of hot hojicha tea or a light Japanese whisky to complement the toasted, earthy notes of the candy.
Save Enjoy the perfect harmony of traditional confectionery and Japanese tea culture with these chewy, nut-filled Hojicha Nougat squares.
Recipe FAQ
- → What makes hojicha nougat different from traditional nougat?
Hojicha nougat incorporates roasted Japanese green tea powder, which adds distinctive earthy, slightly caramelized notes that set it apart from classic European nougats. The roasted tea flavor pairs exceptionally well with honey and nuts, creating a more complex profile than vanilla-based varieties.
- → Why must the sugar syrup reach exactly 140°C?
This temperature creates the proper sugar concentration for a firm yet chewy texture. Below 140°C, the nougat will be too soft and sticky; above it, the texture becomes hard and brittle. A candy thermometer is essential for accuracy.
- → Can I use other nuts besides almonds and pistachios?
Absolutely. Cashews, hazelnuts, walnuts, or macadamias all work beautifully. Choose nuts that roast well and complement the earthy hojicha flavor. Mixing varieties creates interesting texture and flavor contrasts.
- → How do I prevent the nougat from sticking to the knife when cutting?
Lightly oil your knife with neutral oil or spray between cuts. A sharp knife creates clean edges, and warming it slightly under hot water can also help. Cutting while slightly firmer but not fully hardened yields the best results.
- → What's the best way to store hojicha nougat?
Keep in an airtight container at room temperature away from moisture and direct sunlight. Individual wrapping in parchment or cellophane prevents pieces from sticking together. Properly stored, it maintains texture for up to one week.
- → Can I make hojicha nougat without a stand mixer?
While possible, a stand mixer is strongly recommended because the mixture needs 5 minutes of high-speed beating while hot. Hand mixing becomes difficult and potentially dangerous. If using a hand mixer, ensure it's powerful enough and work very quickly.