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Fruit and Nut Nougat
(0 votes)
Health Score:
62 / 100
Difficulty:
advanced
Preparation:
30 min.
Preparation
ready in 2 hrs 30 mins
Calories:
7827
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 7,827 cal. | (373 %) | ||
| Protein | 173 g | (177 %) | ||
| Fat | 362 g | (312 %) | ||
| Carbohydrates | 966 g | (644 %) | ||
| Sugar added | 852 g | (3,408 %) | ||
| Roughage | 83.9 g | (280 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 153.1 mg | (1,276 %) | ||
| Vitamin K | 104.3 μg | (174 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 50.4 mg | (420 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 366 μg | (122 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 35.4 μg | (79 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 5,890 mg | (147 %) | ||
| Calcium | 719 mg | (72 %) | ||
| Magnesium | 1,481 mg | (494 %) | ||
| Iron | 31 mg | (207 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 22.5 mg | (281 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 949 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 3 egg whites
- 3 ¾ cups almonds (peeled)
- 1 ¾ cups Pistachio (peeled)
- 1 cup Dried Fruit (e. g. cherries; roughly chopped)
- ½ cup honey
- 3 ¼ cups powdered sugar
Preparation
Preparation steps
1.
Beat the egg whites until stiff peaks form.
2.
Dry roast the almonds and pistachios, leave to cool and then grind the almonds.
3.
Heat the honey and the icing sugar together in a pot, add the beaten egg whites and on a gentle heat work into a stringy mass stirring continuously.
4.
Leave to cool slightly, stir in the nuts and cherries and then place the nougat on a baking tray lined with grease-proof paper and spread approx. 3 cm thick. Alternatively pour it into a dish lined with grease-proof paper.
5.
Chill for 2-3 hours and then cut into pieces. Store in a cool dry place.
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