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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    8hrs 40mins
  • Serves icon
    Serves
    30
  • Calories icon
    Calories
    84
based on 39 ratings

A Spanish nougat confection made with almonds, honey, sugar and egg white. The almonds are toasted in the Cooking Chef before adding into the sticky nougat mixture and the result is a rich and delicious honey and almond flavour treat. Edible rice paper is used on the top and bottom of this confection and is available to buy online. It is necessary to soak the mixer bowl and bowl tools in hot soapy water immediately after making this recipe to remove the remaining nougat.

recipe updated Dec 21, 2021

Ingredients

  • Blanched almonds icon
    Blanched almonds
    250 g
  • Egg white icon
    Egg white
    1
  • Salt icon
    Salt
    1 pinch
  • Runny honey icon
    Runny honey
    150 g
  • Caster sugar icon
    Caster sugar
    150 g

Tools

  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Loaf pan (900g) - 20cm (8")
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - medium
  • kCook icon Small bowl

Step preview

  1. Grease and line a clean loaf pan (900g) with parchment paper
  2. Cut two pieces of edible paper the same size as the base of the tin
  3. Line the tin with one piece and reserve the other
  4. Set aside
  5. Attach the Stir Tool
  6. Add blanched almonds to the Cooking Chef XL Bowl
  7. Lift the Cooking Chef head and fit the heat shield
  8. Cook with splashguard fitted - 15 min, 180°C, Stir 3
  9. Transfer content of Cooking Chef XL Bowl to baking tray and let cool
  10. Clean Cooking Chef bowl
  11. Attach the Whisk
  12. Add egg white and salt to the Cooking Chef XL Bowl
  13. Whisk with splashguard fitted until soft peaks form - 2 min, Speed Max
  14. Transfer content of Cooking Chef XL Bowl to small bowl
  15. Clean Cooking Chef bowl
  16. Attach the Whisk
  17. Add runny honey to the Cooking Chef XL Bowl
  18. Whisk until runny - 2 min, 98°C, Stir 1
  19. Add caster sugar to the Cooking Chef XL Bowl while machine is running
  20. Whisk - 3 min, 120°C, Stir 1
  21. Transfer egg whites to Cooking Chef XL Bowl gradually while machine is running
  22. Whisk - 1 min, 120°C, Stir 1
  23. Whisk with splashguard fitted - 2 min, 120°C, Speed Max
  24. Whisk with splashguard fitted - 8 min, Speed Max
  25. Transfer nuts to Cooking Chef XL Bowl quickly while machine is running
  26. Attach the Stir Tool
  27. Mix with splashguard fitted - 1 min 30 sec, Speed Min
  28. Transfer content of Cooking Chef XL Bowl to loaf pan (900g)
  29. Put the second piece of edible paper on top
  30. Cover with parchment paper
  31. Press down to distribute the mix evenly
  32. Let cool overnight
  33. Cut into squares
  34. Serve
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