Spiced Hazelnut Nougat
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
2379
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,379 cal. | (113 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 502 g | (335 %) | ||
| Sugar added | 499 g | (1,996 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 475 mg | (12 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 502 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams sugar
- 1 Cardamom
- 2 egg whites
- 50 grams Hazelnuts (or almonds, pistachios)
- 1 tsp Ground cinnamon
How healthy are the main ingredients?
sugarPreparation steps
1.
Line a shallow pan with parchment paper. Bring the sugar and 175 ml (approximately 3/4 cup) of water to a boil with the cardamom. Simmer for about 15 minutes while stirring occasionally to a make a syrup. Be careful not to brown the sugar. Remove the cardamom and take the syrup off the heat.
2.
Beat the egg whites until stiff and beat in the syrup gradually in a thin stream. Add the hazelnuts and cinnamon and pour the mixture into the prepared form. Set aside for about 1 hour to cool and solidify.
3.
Turn out from the mold, remove the paper and cut into pieces. If desired, coat with dark chocolate. Keep in an airtight container in a cool place for up to 4 weeks. Serve as a decadent treat.
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