Hazelnut nougat is a popular ingredient in German baking. This video recipe will show you an effortless way to make your own homemade nougat paste.
How to make German Hazelnut Nougat Video Tutorial
Authentic German Hazelnut Nougat Recipe
Hazelnut Nougat
Yield:
11 Oz.
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients
- 1 cup hazelnuts, whole, raw, shelled, unsalted
- 1 cup powdered sugar
- 4 oz. dark chocolate
- ¼ cup butter
Instructions
- Preheat oven to 320F.
- Roast hazelnuts on uncovered baking sheet for 10 min.
- Allow to cool.
- Add nuts and powdered sugar to a blender and grind very fine.
- Melt chocolate.
- Add butter to melted chocolate and blend together.
- Add ground nuts to the chocolate mixture and knead to a smooth consistency.
- Shape into a log, cover with plastic wrap and refrigerate until usage.
Nutrition Information:
Yield: 11 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
I just tried this recipe. it is as easy as she says and is very very good.
It´s awesome that you gave the recipe a try. Thank you, Paula. By the way, it freezes pretty well in case you have leftovers.
Thank you for sharing this wonderful recipe and also for making the great video! You are a very good teacher.This nougat was exactly what I was looking for to attempt to make home-made Mozartkugel but I can imagine using this recipe for making many other deserts.
Thank you again.
Thank you so much for your nice comment and to give the homemade nougat recipe a try. I love Mozartkugeln, they are soooo good.
Ooops, I forgot to send the 5 stars!
I really appreciate that. Thank you!
Hello,
I made the nougat to use for the filling for Nougatplätzchen. The recipe says to melt the nougat in a Wasserbad. This nougat seems very thick. How do I melt it do that the consistency is smoother? What can I add to it to make it more liquid like? Thanks for your help.
Hi Maureen, the nougat looks stiff, but it should melt fine in the Wasserbad, if you have the feeling it is too solid/thick, you can thin it out with more chocolate plus butter. I would start with adding half an ounce of chocolate plus an half an ounce of butter or cocoa butter. Be careful to don´t thin it too much or it will not harden in your cookies. Hope that helps. Angela
Herzlichen Dank!
Gerne:)