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
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
Yield: 1ozCalories: 192kcalCarbohydrates: 16gProtein: 2gFat: 14gFiber: 2gSugar: 12gNet Carbohydrates: 14g
Tried this recipe?Let us know how it was!
paula says
I just tried this recipe. it is as easy as she says and is very very good.
Angela says
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.
Klara Bahcall says
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.
Angela Schofield says
Thank you so much for your nice comment and to give the homemade nougat recipe a try. I love Mozartkugeln, they are soooo good.
Klara Bahcall says
Ooops, I forgot to send the 5 stars!
Angela Schofield says
I really appreciate that. Thank you!
Maureen says
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.
Angela Schofield says
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
Maureen says
Herzlichen Dank!
Angela Schofield says
Gerne:)
Kay says
I would like to try this recipe without butter (or any other fat).
I just made marzipan (just using almonds, powdered sugar and agave syrup), and was wondering if the oils from the hazelnut (similar to the oils from the almonds), in addition to the liquid from the agave (and water if necessary) would be enough to form a paste, or do you think adding butter/oil etc is absolutely essential? Thanks!
Angela Schofield says
That is an excellent question, Kay. I've never tried making it without butter. The creaminess of the nougat is provided by the butter, although I believe it could be omitted.
However, you should use less powdered sugar. I'm not sure if the agave syrup would overpower the flavor or if it's even required. Hope that helps, would love to hear how it turned out if you will give it a try. Have a great day, Angela