Syros Island Nougat
Submitted by Faine in AZ
Syros Island nougat is a traditional Greek confection of whipped egg whites, honey, and sugar syrup folded with toasted pistachios. Chewy, fragrant, and wrapped in wax paper like a gift from a Mediterranean candy shop.
YIELD
1 batchPREP
20 minCOOK
30 minREADY
2 hrsSyros, a tiny Cycladic island in the Aegean Sea, is famous for two things: its neoclassical architecture and its nougat. This recipe brings that island candy-shop tradition right into your kitchen.
The process is old-school confectionery at its finest. A hot sugar syrup and boiled honey get streamed slowly into stiff, dry egg whites, building a chewy, marshmallow-like base that’s sweet with a warm vanilla hum. Toasted pistachios get folded in at the end, adding color, crunch, and that unmistakable nutty richness.
Poured into a pan dusted with rice flour, this nougat sets overnight into firm, sliceable bars you cut and wrap individually. Homemade candy that makes a stunning gift or a showstopping addition to any dessert spread.
Kitchen Tips
- A candy thermometer is essential here. The sugar syrup must hit exactly the right stage, and guessing will leave you with nougat that’s either too soft or rock-hard.
- Stream the hot honey and syrup into the egg whites very slowly and in a thin ribbon. Dumping it in fast will cook the whites into scrambled lumps.
- Wash down the sides of the pot with a clean wet brush while the sugar boils. Even one stray crystal can cause the whole batch to crystallize and turn grainy.
Ingredients
Directions
Roast nuts on shallow pan in preheated oven at 350℉ (180℃) F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot.
Stir gently over medium heat until sugar dissolves and bring to a boil.
After it comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a clean brush to remove sugar crystals.
Continue cooking on medium-high heat to 272 degrees F on a jelly thermometer.
Remove from heat.
In a separate pot heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl.
Add a small amount of honey at first in a thin stream, very slowly.
Beat in vanilla and continue adding remaining honey and then syrup.
Beat until batch thickens and the beater slows down.
Add nuts and blend in.
Oil a long shallow pan.
Sift a thick layer of cornstarch or sweet rice flour over it or lay rice wafers over bottom.
Pour out the nougat.
Dust top with more rice flour or thin rice wafers and let stand overnight to set.
Cut into rectangular pieces about ¾ x 1 inch and wrap individually in heavy waxed paper.
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