Spanish · Dessert
Almond Nougat Candy
A dense, chewy Spanish-style almond nougat reworked for keto, with allulose and a touch of honey replacing the sugar syrup and a hard whip on egg whites giving it that classic turrón-style pull without the carb load.
$1
15 minsPrep
8 minsCook
143 minsTotal
MediumLevel
Nutrition per serving
154Calories
4.8gProtein
12.2gFat
18.6gCarbs
3.4gSugar
2.3gFiber
235mgSodium
9mgChol
2.7gSat Fat
151mgPotassium
50mgCalcium
0.7mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
12gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Almendras
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Line a small 10x10cm tin with parchment, leaving an overhang on two sides.
2
In a small saucepan, warm the allulose and honey over low-medium heat, stirring until dissolved, then raise heat and cook to soft-ball stage (115-118C) using a thermometer, about 6-8 minutes.
3
While the syrup cooks, whisk the egg white in a stand mixer to stiff peaks.
4
With the mixer running on low, carefully stream the hot syrup into the egg white in a thin, steady stream, avoiding the whisk and bowl sides.
5
Increase speed to medium-high and whip for 6-7 minutes until the mixture turns thick, glossy and noticeably cooler to the touch.
6
Fold in the melted butter, vanilla extract and salt until fully incorporated.
7
Fold in the toasted chopped almonds by hand just until evenly distributed.
8
Scrape the mixture into the lined tin and press down firmly and evenly with a damp spatula.
9
Cover and chill for at least 2 hours, or until firm enough to cut cleanly.
10
Lift out using the parchment overhang, cut into 2 pieces and wrap each individually in parchment or wax paper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz24g granulated allulose
- 0.2 oz6g honey
- 1/21/2 egg whites, whisked to stiff peaks (18g)
- 1.3 oz36g toasted, roughly chopped almond
- 0.3 oz8g melted butter
- 0.1 oz2g vanilla extract
- 0 oz1g salt
