Best 8 Lemony Almond Nougat Recipes

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Lemony almond nougat is a delightful confection that combines the bright, citrusy flavor of lemons with the nutty sweetness of almonds. With its soft, chewy texture and refreshing taste, it is a treat that can be enjoyed on any occasion. Making lemony almond nougat at home can seem like a daunting task, but with the right ingredients and a little patience, anyone can create this delicious dessert.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONY ALMOND NOUGAT



Lemony Almond Nougat image

This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 96 Pieces

Number Of Ingredients 10

2 pieces edible rice paper, (9 by 13 inches each)
3 cups sugar
1 cup honey
1 cup light corn syrup
1 1/2 cups water
6 large egg whites, room temperature
1 tablespoon pure vanilla extract
3 cups whole blanched almonds, toasted (1 pound)
3 tablespoons finely grated lemon zest
1/2 teaspoon salt

Steps:

  • Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
  • Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
  • Meanwhile (when syrup reaches 270 degrees), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
  • Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane.

LEMON NOUGAT SEMIFREDDO



Lemon Nougat Semifreddo image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield serves 10-12

Number Of Ingredients 6

700 g (1 lb 9 oz) ricotta
300 g (10 1/2 oz) sugar
300 g (10 1/2 oz) brittle nougat with almonds (purchased)
500 ml (2 cups) cream
finely grated zest of half a lemon
finely grated zest of 1 lime

Steps:

  • Process the ricotta and sugar in a food processor until smooth.
  • Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
  • Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.

LEMON SUGAR ALMONDS



Lemon Sugar Almonds image

I couldn't find a good recipe for lemon almonds, so i came up with this one. Its basically modified from an orange almond recipe I found online. You could probably easily substitute oranges in this recipe, i just haven't tried that yet. I suppose you could also swap out the nuts if you wanted, which is what I'm trying next! I love lemons and i love almonds, so I think these are delicious and addictive!

Provided by Michelle.a.hendricks

Categories     Lunch/Snacks

Time 35m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 6

1 egg white
1 lemon, juice of
3/4 cup sifted powdered sugar
1 1/2 teaspoons grated lemon rind
1 dash ground nutmeg
1 1/2 cups whole blanched almonds, toasted

Steps:

  • In a large bowl, beat the egg white and lemon juice, combine with almonds, and set aside.
  • Combine the remaining ingredients (sugar, lemon rind, & nutmeg) in a small bowl, and mix into almond mixture.
  • Spread onto a greased baking sheet and bake at 300 degrees for 20 minutes or until coating is dry and almonds are crisp; stir almonds occasionally.
  • Once cooled, store in airtight tins or in a zip-loc bag in your lunch bag :-).

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)



Torrone (Italian Nut and Nougat Confection) image

This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 40

Number Of Ingredients 10

2 (8x10-inch) sheets wafer paper
1 ⅓ cups honey
1 cup white sugar
3 tablespoons white sugar
2 large egg whites, at room temperature
1 pinch salt
¼ teaspoon vanilla extract
1 tablespoon lemon zest
3 cups roasted almonds
1 cup roasted pistachios

Steps:

  • Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
  • Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
  • Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
  • Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
  • Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
  • Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
  • Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
  • Cut torrone into 1-inch squares using a sharp serrated knife.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g

ALMOND NOUGAT



Almond Nougat image

Make and share this Almond Nougat recipe from Food.com.

Provided by Alia55

Categories     Candy

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup hazelnuts, blanched
2 (4 1/2 ounce) packages whole almonds, blanched
1/2 cup ground almonds
2 cups sugar
1 cup light corn syrup
1/2 cup honey
1/4 teaspoon salt
1/4 cup water
2 egg whites
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup butter, softened

Steps:

  • Preheat oven to 350 degrees F.
  • Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
  • Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart).
  • Over medium heat, stir mixture until sugar dissolves.
  • Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
  • Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
  • While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
  • Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
  • While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.
  • Add vanilla extract, almond extract and butter, beating again for about 5 minutes.
  • Stir in toasted nuts and ground almonds with a wooden spoon.
  • Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan.
  • Smooth the mixture evenly with a spatula.
  • Refrigerate until firm.
  • Loosen edges of candy with a knife. Invert nougat on cutting board.
  • Cut into pieces. Store in airtight container.

Nutrition Facts : Calories 508.6, Fat 23.5, SaturatedFat 3.9, Cholesterol 10.2, Sodium 103.5, Carbohydrate 73.8, Fiber 4.1, Sugar 54.4, Protein 7.7

CHEWY ALMOND NOUGAT



Chewy Almond Nougat image

We've been making this nougat recipe for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results. -Vera Kramer, Jenera, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

3 large egg whites
1-1/2 cups sugar
1-1/4 cups light corn syrup
1/4 cup water
ALMOND MIXURE:
3 cups sugar
3 cups light corn syrup
1/2 cup butter, melted
4 teaspoons vanilla extract
3 cups slivered almonds, toasted
1 teaspoon salt

Steps:

  • Heavily butter a 15x10x1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes., With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl., For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275° (soft-crack stage), about 15 minutes longer., Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Stir in almonds and salt until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic or waxed paper if desired.

Nutrition Facts :

HONEY ALMOND NOUGATS



Honey Almond Nougats image

Add these tasty nougats to your cookie and candy platter at the holidays. They will disappear fast!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1 pound.

Number Of Ingredients 8

1-1/2 teaspoons butter
2/3 cup superfine sugar
2 teaspoons cornstarch
1/2 cup honey
2 egg whites
2 cups ground almonds
1 teaspoon ground cinnamon
1 cup finely chopped almonds

Steps:

  • Grease a large bowl with the butter; set aside. In a large heavy saucepan over medium heat, combine the sugar, cornstarch and honey. Cook and stir until sugar is dissolved and mixture comes to a boil. Cover and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 286° (soft-crack stage)., In a stand mixer, beat egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot sugar mixture in a slow, steady stream into the mixing bowl. Beat on high for 10 minutes or until mixture holds its shape and is lukewarm, scraping sides of bowl occasionally. , Fold in ground almonds and cinnamon. Transfer to prepared bowl; cool to room temperature. Shape into 1-in. balls; roll balls in chopped almonds. Store in an airtight container.

Nutrition Facts : Calories 66 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND ORANGE NOUGAT



Almond Orange Nougat image

Categories     Candy     Side     Orange     Almond     Chill     Pastry

Yield 64 pieces

Number Of Ingredients 12

3 tablespoons unsalted butter, softened
1 1/2 cups light corn syrup
2 cups sugar
1/4 cup water
Pinch of salt
2 large egg whites, at room temperature
Pinch of cream of tartar
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup toasted, roughly chopped almonds
1/2 cup finely diced candied orange peel (page 210)
1 pound bittersweet chocolate, finely chopped

Steps:

  • Line an 8-inch-square baking pan with aluminum foil that extends over the sides. Cut another square of foil to fit the top of the pan. Coat the foil in the pan and the foil square with 1 tablespoon of the butter, and set aside.
  • In a 3-quart heavy-bottomed saucepan over medium heat, cook the corn syrup, sugar, the water, and the salt until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 250°F on the thermometer (about 10 minutes). Brush down the sides of the pan with a pastry brush dipped in water two more times during the cooking process.
  • While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
  • Remove the pan with the sugar syrup from the heat and pour one-quarter of the syrup into a glass measuring cup. With the mixer at medium speed, slowly pour the smaller amount of sugar syrup into the beaten egg whites, and beat until the mixture is firm (about 3 minutes). Return the saucepan to the heat and cook the remaining sugar syrup, without stirring, until it registers 300°F on the thermometer (about 10 minutes). With the mixer on medium speed, slowly pour the remaining hot sugar syrup into the egg whites, being careful not to drip the syrup down the sides of the bowl. Increase the mixer speed to high and beat until the mixture is cool (about 15 minutes). Blend in the vanilla and almond extracts, beat in the remaining 2 tablespoons butter, then blend in the chopped almonds and candied orange peel.
  • Turn the mixture into the prepared pan. Spread it out smoothly and evenly into the corners of the pan. Place the square of buttered aluminum foil on top of the candy. Let the nougat set completely at room temperature (12 hours or overnight).
  • Remove the top piece of foil from the candy, then remove the candy from the pan by lifting out the foil. Invert the candy onto a cutting board, peel the foil off the back of the candy, then reinvert so the top side is facing up. With a large chef's knife dipped in hot water and dried, cut the candy into 1-inch squares using a sawing motion.
  • Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Dip a piece of the nougat into the tempered chocolate, coating it completely. With a fork or dipper, remove the piece from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper. Repeat with the remaining pieces. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. When the chocolate is set, place each piece in a paper candy cup. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the nougat will keep for 1 month in the refrigerator. The nougat is best eaten at room temperature.
  • VARIATIONS
  • Substitute other nuts for the almonds.
  • Almond Lemon Nougat: Substitute candied lemon peel (a variation of candied orange peel, see page 212) for the candied orange peel, and substitute lemon extract for the vanilla extract.
  • Almond Lime Nougat: Substitute candied lime peel (a variation of candied orange peel, see page 212) for the candied orange peel, and substitute almond extract for the vanilla extract.
  • Almond Tangerine Nougat: Substitute candied tangerine peel (a variation of candied orange peel, see page 212) for the candied orange peel, and substitute almond extract for the vanilla extract.

Tips:

  • Use fresh lemon zest. This will give your nougat a bright, citrusy flavor.
  • Toast the almonds before using them. This will enhance their flavor and make them more crunchy.
  • Be careful not to overcook the sugar syrup. If it gets too hot, it will crystallize and your nougat will be grainy.
  • Let the nougat cool completely before cutting it. This will help it to set properly.

Conclusion:

Lemony almond nougat is a delicious and easy-to-make treat that is perfect for any occasion. It is made with just a few simple ingredients and can be customized to your liking. Whether you like it chewy or crunchy, lemony or nutty, this nougat is sure to please everyone. So next time you're looking for a sweet and satisfying snack, give this lemony almond nougat a try. You won't be disappointed!

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