Sesame Seed Nougat
December 19, 2015
Sesame Seed Nought needs only three ingredients, no special equipment and very little time. With a gentle crunch and no gumminess, Sesame Seed Nougat will appeal to your simple side. Not overwhelming, you’ll reach for more than one piece. It’s gluten-free too. Enjoy and let me know how you liked/loved it in the comment section below.
This recipe comes from She Loves Biscotti. I met Maria quite by accident at the Food Bloggers Conference in Montreal. I just happened to sit next to her one afternoon. Check out her well written post on Sesame Seed Nougat. – untoasted sesame seeds, sugar, honey, orange (optional).
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Ingredients
- 2 cups 283.5 grams 10 ounces untoasted sesame seeds
- ½ cup 99 grams 3.5 ounces sugar
- 2 tablespoons 42 grams 1.5 ounces honey
- ½ orange (optional)
Instructions
MISE EN PLACE
- To see how Mise en Place can benefit you, see The Finer Cookie’s post on why everyone should Mise en Place.
- Weigh or measure the sesame seeds and toast them in a skillet, shaking the seeds and moving them continuously until they are nicely toasted. Once they are done, pour them into a bowl and set aside.
- Tear two sheets of parchment paper, and tape one sheet to a clean section of counter.
- If you’re using the pastry wands, tape the ¼ inch wands over the parchment paper.
- Ready the rolling pin and a chef’s knife.
MAKING THE SESAME SEED NOUGAT
- Begin to warm the sugar and honey in non-stick pan and stir until sugar has melted and begins to boil. Because the white sugar is dry, it will take a little time to melt.
- Stir continuously until mixture begins to loosen and then begins to darken.
- Add roasted sesame seeds and stir.
ROLLING THE NOUGAT
- Working quickly, turn out mixture in the sheet of parchment paper.
- With your rolling pin, flatten the hot mixture to approximately ¼ inch. Peel the top layer of parchment away.
- Working quickly, while the nougat is still warm and flexible, transfer it to a cutting board.
- Once you have flattened your nougat, you can rub a lemon or orange over the top- this will provide a lovely citrus scent.
CUTTING THE NOUGAT
- Cut the sesame seed nougat immediately into squares or diamond shapes with your chef’s knife
- Once cool, transfer to an airtight container (at room temperature) for up to 2 weeks.
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