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A Perfect Pantry

Coffee, Caramel, Hazelnut and Chocolate Nougat

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      1 20x30cm slice tray


    • 500g caster sugar
    • 150ml espresso coffee
    • 1 ¼ cups liquid glucose
    • 1 tbsp. honey
    • 1 tsp vanilla essence
    • 2 egg whites
    • 135g chewy caramels, cut into 1cm pieces
    • 200g hazelnuts, roasted and skin removed
    • 100g dark chocolate bits


    1. Line a 20x30cm slice tray with rice paper.
    2. Place the sugar, water, glucose, honey and vanilla into a pot and stir to dissolve. Brush the sides down with a wet pastry brush, to avoid sugar crystallisation.
    3. Put on a med-high heat and do not stir again.
    4. Put the egg whites into a clean bench mixer bowl.
    5. When the sugar reaches 130C. Whisk the egg whites to form stiff peaks.
    6. When the sugar reaches 145C. Take off the heat and let the caramel settle for 30 seconds. 
    7. Whilst whisking, slowly drizzle the caramel into the egg whites. (do not pour onto the whisk so that it does not spray you with hot sugar- do not pour onto the side of the bowl so that it does not set on the side of the bowl). Aim well for best results.
    8. Whisk for a further 3 minutes. 
    9. Fold in the chewy caramels, hazelnuts and chocolate bits.
    10. Pour into the prepared tray and place a piece of greaseproof on top and push down with hands to flatten (or use another tray) and level the nougat. Remove the greaseproof and then place another piece of rice paper on top.
    11. Leave to set overnight.
    12. Cut into long bars or pieces.
    13. Tie with ribbon or twine. Gift.

    This recipe was developed using a Kambrook Appliance.


    • PowerMix Planetary Bench MixerPowerMix Planetary Bench Mixer
    • Hand MixerHand Mixer
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    Guest 23 February 2024

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