Hojicha Nougat Chewy Green Tea Candy

Experience the delicate harmony of Japanese tea culture with this Hojicha Nougat. This sophisticated confection brings together the deeply toasted, earthy essence of hojicha green tea with a pillowy, chewy texture. Studded with crunchy roasted almonds and vibrant pistachios, each bite offers a complex flavor profile that is both comforting and refined, making it a perfect handmade gift or an elegant accompaniment to your afternoon tea.

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Creating homemade nougat is a magical process of transformation. By whipping hot sugar syrup into airy egg whites, you create a glossy canvas for the rich, nutty notes of the roasted tea powder. It is a rewarding kitchen project that results in a professional-quality sweet that is as beautiful to look at as it is to eat.

Ingredients

• 100 g roasted almonds, roughly chopped
• 50 g roasted pistachios, roughly chopped
• 120 g honey
• 200 g granulated sugar
• 80 ml water
• 1/2 tsp fine sea salt
• 2 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 2 tbsp hojicha powder (roasted green tea powder)
• 1 tsp vanilla extract
• 30 g unsalted butter, softened
• Edible wafer paper (for lining, if desired)

Instructions

Step 1

Prepare a 20x20 cm (8x8 in) baking pan by lining it with parchment paper or edible wafer paper.

Step 2

In a dry skillet over medium heat, lightly toast almonds and pistachios for 2–3 minutes until fragrant. Set aside.

Step 3

In a saucepan, combine honey, sugar, water, and salt. Cook over medium heat, stirring until sugar dissolves. Stop stirring, increase heat, and boil until the syrup reaches 140°C (285°F) on a candy thermometer.

Step 4

While syrup cooks, beat egg whites with cream of tartar in a stand mixer until soft peaks form.

Step 5

When syrup reaches temperature, reduce mixer speed to low and carefully pour the hot syrup in a thin stream into the egg whites. Increase speed to high and beat for 5 minutes until glossy and thick.

Step 6

Add hojicha powder and vanilla extract; beat just until combined.

Step 7

Fold in softened butter, then gently mix in toasted nuts.

Step 8

Quickly spread the nougat mixture evenly into the prepared pan. Top with another sheet of wafer paper if using.

Step 9

Let set at room temperature for at least 30 minutes. Once firm, remove from pan and cut into bite-sized pieces with a sharp, lightly oiled knife.

Step 10

Wrap individually in parchment or cellophane to prevent sticking.

Zusatztipps für die Zubereitung

Temperature is the most critical factor in successful candy making. Ensure your candy thermometer is placed correctly in the saucepan without touching the bottom. If the syrup does not reach 140°C, the nougat will be too soft; if it goes over, it may become brittle. Using room temperature egg whites ensures they whip up to their maximum volume.

Varianten und Anpassungen

Feel free to customize the nut selection by substituting the almonds or pistachios with cashews or hazelnuts. If you prefer a more intense tea flavor, you can slightly increase the amount of hojicha powder, but be mindful as it can add a subtle bitterness if overused.

Serviervorschläge

These nougat squares are best enjoyed with a warm cup of brewed hojicha tea to amplify the roasted flavors. For a special occasion, they also pair beautifully with a glass of light Japanese whisky, which complements the honey and nut elements of the confectionery.

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Whether you are a seasoned confectioner or a curious beginner, this Hojicha Nougat recipe offers a unique way to enjoy the deep flavors of roasted tea. With its pillowy texture and crunchy nut center, it is a testament to the beauty of Japanese-inspired treats. Enjoy the process and the delicious results!

Recipe Questions & Answers

→ What makes hojicha nougat different from traditional nougat?

Hojicha nougat incorporates roasted Japanese green tea powder, giving it a distinctive earthy, slightly caramelized flavor profile that sets it apart from classic vanilla or nut-based nougats.

→ How do I know when the sugar syrup reaches the correct temperature?

Use a candy thermometer to monitor the syrup precisely. When it reaches 140°C (285°F), it's at the firm-ball stage, which creates the perfect chewy texture in the finished nougat.

→ Can I use different nuts in this nougat?

Absolutely. While almonds and pistachios complement the hojicha beautifully, you can substitute cashews, hazelnuts, or walnuts based on your preference.

→ Why is my nougat too sticky or hard?

Sticky nougat usually means the syrup didn't reach the proper temperature, while hardness suggests it was cooked too long. Precision with the candy thermometer is key to achieving the ideal chewy consistency.

→ How should I store hojicha nougat?

Keep the pieces individually wrapped in parchment or cellophane in an airtight container at room temperature. They will stay fresh for up to one week without refrigeration.

→ What can I serve with hojicha nougat?

This confection pairs wonderfully with a cup of hojicha tea to enhance the roasted green tea notes, or try it with light Japanese whisky for an elegant dessert experience.