Browned Butter Nougat
Equipment
- 5 qt. planetary mixer
- 9 x 13 sheet pan (with sweet potato caramel or lined with parchment paper if making separately)
Ingredients
Browned Butter
- 150 grams unsalted butter
Egg White Meringue
- 2 large egg whites
- 100 grams corn syrup
- 6 grams vanilla
Syrup Slurry
- 580 grams Sugar
- 450 grams Corn Syrup
- 220 grams Brown Rice Syrup Honey or Corn Syrup can be used instead
- 180 grams water
Graining Agents
- 150 grams Powdered Sugar
Instructions
Browned Butter
- Add the butter to pan and melt over medium heat. Once melted stir frequently and watch closely for the formation of brown specs on the bottom of the pan.
- Once you see the brown specs, remove from the heat and immediately pour into a separate heat-proof bowl. Scrape bottom of pan to get all brown specs. Set aside.
Egg White Meringue
- In a 5 quart planetary mixer bowl, combine egg whites, corn syrup, and vanilla. Mix until combined but do not start mixing. Have bowl on mixer stand ready to go.
Syrup Slurry & Nougat Making
- In a thick bottomed, heavy duty pan, combine sugar, corn syrup, brown rice syrup, and water.
- Cook over high heat until syrup reaches 234F. When syrup hits 234F, turn your mixture on high to start whipping egg whites.
- Cook syrup until 252F. Turn off heat.
- Slowly stream hot syrup into whipping egg whites. This needs to be done slowly so you do not collapse egg white meringue.
- Once all the syrup is added, continue whipping on high for four minutes.
- Turn mixer to low and add powdered sugar and then browned butter.
- Mix on high for 30 seconds to incorporate all ingredients.
- Turn off mixer. Layer nougat directly over top of sweet potato pecan caramel.
- Let cool to touch. Cover lightly and rest overnight before cutting.
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