Ingredients:
- 200 g almonds (or hazelnuts)
- 200 g sugar
- 100 g honey
- 200 g dark chocolate
Instructions:
Roasting the Almonds:
In a pan, toast the almonds over medium heat for about 5-10 minutes until golden brown.
Be careful not to burn them. Let them cool before use.
Preparing the Syrup:
In a small saucepan, combine sugar and honey.
Cook over medium heat, stirring continuously until the mixture thickens into a dense syrup (about 5-7 minutes).
Mixing the Almonds:
Remove the saucepan from the heat and add the toasted almonds.
Stir well to coat them evenly in the syrup.
Melting the Chocolate:
Melt the dark chocolate using a double boiler or microwave.
Once melted, pour part of the chocolate into a mold (or on parchment paper) to create a base layer.
Assembling the Nougat:
Pour the almond mixture over the chocolate base in the mold and smooth it out evenly. Cover with the remaining melted chocolate and level the surface.
Cooling and Setting:
Let the nougat cool at room temperature before placing it in the refrigerator for at least 2 hours until fully set.
Cutting and Serving:
Once solidified, cut the nougat into bite-sized pieces and enjoy!
Tips for the Best Homemade Nougat:
- For an extra crunch, add a handful of crushed hazelnuts to the almond mixture.
- If you prefer a softer texture, use milk chocolate instead of dark chocolate.
- Store in an airtight container to keep it fresh for longer.
Enjoy your homemade chocolate almond nougat! 🍬✨
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