Hojicha Nougat Chewy Green Tea Candy (Printable)

Chewy nougat infused with roasted hojicha green tea, honey, and toasted nuts for an elegant Japanese-inspired treat.

# What You'll Need:

→ Nuts

01 - 3.5 oz roasted almonds, roughly chopped
02 - 1.75 oz roasted pistachios, roughly chopped

→ Nougat Base

03 - 1/2 cup honey
04 - 1 cup granulated sugar
05 - 1/3 cup water
06 - 1/2 tsp fine sea salt

→ Egg White Mixture

07 - 2 large egg whites, room temperature
08 - 1/4 tsp cream of tartar

→ Flavor

09 - 2 tbsp hojicha powder
10 - 1 tsp vanilla extract
11 - 1 oz unsalted butter, softened

→ Optional

12 - Edible wafer paper for lining

# How to Cook:

01 - Line an 8x8 inch baking pan with parchment paper or edible wafer paper, ensuring the sides are fully covered to prevent sticking.
02 - Heat a dry skillet over medium heat and add the almonds and pistachios. Toast for 2-3 minutes until fragrant, stirring frequently. Remove from heat and set aside.
03 - Combine honey, granulated sugar, water, and sea salt in a saucepan. Cook over medium heat, stirring until the sugar completely dissolves. Stop stirring and increase heat to bring the mixture to a boil.
04 - Continue boiling the syrup without stirring until it reaches 285°F on a candy thermometer. This temperature is critical for achieving the proper nougat texture.
05 - While the syrup is cooking, beat the egg whites with cream of tartar in a stand mixer on medium-high speed until soft peaks form.
06 - Reduce mixer speed to low and carefully pour the hot syrup in a thin, steady stream into the egg whites. Increase speed to high and beat for 5 minutes until the mixture becomes glossy and thick.
07 - Add hojicha powder and vanilla extract to the nougat base. Beat on medium speed just until fully incorporated, being careful not to overmix.
08 - Gently fold the softened butter into the mixture until combined. Add the toasted nuts and fold in carefully to maintain airiness.
09 - Quickly transfer the nougat mixture to the prepared pan. Spread evenly using a spatula, pressing firmly to eliminate air pockets. Top with wafer paper if using.
10 - Allow the nougat to set at room temperature for at least 30 minutes until firm. Remove from the pan and cut into bite-sized pieces using a sharp knife lightly coated with oil to prevent sticking.
11 - Wrap individual pieces in parchment paper or cellophane to prevent them from sticking together. Store in an airtight container.

# Expert Advice:

01 -
  • Unique Flavor: Hojicha provides a distinctive roasted tea aroma that sets this nougat apart.
  • Perfect Texture: A masterfully balanced chew that isn't overly sticky.
  • Gluten-Free: A naturally gluten-free treat suitable for many dietary needs.
  • Gift-Ready: Its beautiful appearance and long shelf life make it ideal for sharing.
02 -
  • Oiling the Knife: Use a neutral oil on your knife to make cutting the set nougat much easier and cleaner.
  • Humidity Matters: Nougat can be sensitive to moisture; try to make it on a dry day for the best setting results.
  • Storage: Keep in an airtight container at room temperature for up to 1 week to maintain freshness.
  • Individual Wrapping: Use parchment paper squares to wrap each piece individually to prevent them from sticking together in the container.
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