Nougat

Video instructions begin at: 02:50.

Adapted from Ann Reardon's recipe here: https://www.howtocookthat.net/public_html/giant-snickers-bar-recipe/

 

Yield: 12 servings

Serving size: 35g

 

 

60g egg white (two large egg whites)

1/16th ts. (a pinch) cream of tartar

200g isomalt (you can sub this for erythritol, but the nougat may get a grainy texture after a day or two because the erythritol will re-crystalize)

80g erythritol

4 tablespoon water

40g nut butter or chopped nuts (optional)

2 teaspoons vanilla bean paste OR flavoring of your choice

1 teaspoon salt

 

 

Whip your egg white and cream of tartar with an electric mixer on high speed to soft peaks, then set aside.

Heat the isomalt and erythritol with the water, swirling often, until it just passes 105C, or when a drop of the molten sweetner forms a soft NOT HARD bead in a glass of ice water and holds its shape (does not dissolve).

Immediately remove from the heat and slowly pour it into the beaten egg whites while the mixer is running, aiming to pour the molten sweetener into the space between the beaters and the side of the bowl, but not directly onto either. Once all the sweetener has been incorporated, continue beating on high for 3 more minutes, or until the mixture is the texture of VERY thick marshmallow, and has cooled to slightly warmer than room temperature. It should not move at all in the bowl if your hold it upside down.

(If not yet at this consistency, beat for an additional 3-5 minutes. If still not thick enough after extra beating, you did not heat the sweetener to a high enough temperature, but don't worry, the failed nougat can be used as marshmallow fluff.)

Immediately pour the slightly-warm nougat into the greased or lined mould/container of your choice and let cool fully. Once cooled it should hold its shaped when sliced and not stick to fingers when poked.

 

Tastes awesome when paired with caramel and chocolate as part of a sugar-free Snickers bar copycat.

 

 

 

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

Full-Carb Peanut Butter Nougat (1 serving):             kcal 112 / net Carbs 25g / Sugars 20g / Fat 1g / Protein 1g      

 

TPH Isomalt Peanut Butter Nougat (1 serving):         kcal 39 / net Carbs 9g / Sugars 0g / Fat 1g / Protein 1g

 

TPH Low-Carb Peanut Butter Nougat (1 serving):       kcal 20 / net Carbs 1g / Sugars 0g / Fat 1g / Protein 1g

(made with erythritol only)

 

 

 

 

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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