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Remove from heat and stir in the vanilla: Remove the pan from the heat and stir in the vanilla extract.
Stir in the powdered milk: Gradually add the powdered milk to the mixture, stirring vigorously with a heatproof spatula or wooden spoon. The mixture will be very thick and pasty. Continue stirring until all the powdered milk is fully incorporated and there are no lumps. This takes a lot of force!
Stir in the nuts: Stir in the chopped toasted almonds until they are evenly distributed throughout the nougat mixture.
Press into the pan: Quickly transfer the hot nougat mixture into the prepared pan. Press firmly and evenly using the back of the spatula or your hands (lightly greased if they are very sticky). You can also place another piece of parchment paper on top and use a flat object to press it down.
Chill: Place the pan in the refrigerator for at least 2 to 3 hours or until the nougat is completely firm and firm.
Cut and serve: Once firm, remove the nougat from the pan using the excess parchment paper. Peel off the parchment paper and cut the nougat into squares or rectangles using a sharp knife.
Tips for success:
Toast the nuts: Toasting the almonds in advance enhances their flavor and adds a delicious crunch. You can do this in a dry skillet over medium heat for a few minutes until they are fragrant or in a 350°F (175°C) oven for 5 to 10 minutes.
Work quickly: The mixture will begin to set as it cools, so work relatively quickly when adding the powdered milk and pressing it into the pan.
Storage: Store the nougat bars in an airtight container at room temperature for up to a week, or in the refrigerator for longer. Separate the layers with parchment paper to prevent sticking.
Enjoy your easy homemade nougat! Let me know if you have another quick dessert idea for your favorite treat.
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