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apple pie caramels

Browned Butter Cinnamon Nougat

A fluffy, grained nougat, finished off with cinnamon and salt.
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 1 day
Course Dessert

Equipment

Ingredients
  

Browned Butter

  • 226 grams unsalted butter

Egg White Meringue

Syrup Slurry

  • 580 grams white sugar
  • 670 grams corn syrup
  • 180 grams water

Graining Agents

Instructions
 

Browned Butter

  • Add the butter to a medium sauce 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 pour into a separate heat proof bowl. Scrape bottom of the pan to get all the brown specs. Side aside.

Egg White Meringue

  • In a 5 quart planetary mixer bowl, combine egg whites and corn syrup. Mix until combined but to do not start mixing. Have the bowl on the mixer stand ready to go.
  • Weight out your powdered sugar, salt, and cinnamon. Mix them together and set them aside near your mixing bowl.

Syrup Slurry & Nougat Making

  • In a thick bottomed, heavy duty pan, combine sugar, corn syrup, and water.
  • Cook over high heat until syrup reaches 234F. When syrup reaches 234F, turn your mixture on high and begin whipping egg whites. Don't stop cooking.
  • Cook until syrup reaches 252F. Turn off heat.
  • Slowly stream hot syrup into whipping egg whites. This needs to be done slowly so you do not collapse the egg white meringue.
  • Once all the syrup is added, continue whipping on high for four minutes.
  • After four minutes, turn mixer to low and add in powdered sugar/cinnamon/salt mix.
  • Add in browned butter. Mix on high for 30 seconds to incorporate all ingredients. Turn off mixer.
  • Layer nougat directly on top of apple pie caramels. Let nougat cool to touch. Cover with a lightly greased piece of parchment paper and let rest overnight.

Cutting & Wrapping

  • Cut into desired size. Wrap using cello candy wrappers, parchment paper, or wax paper. Store in an airtight container. Candy does not need to be refridgerated.
Keyword nougat
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