I have long been fiddling with the idea of making a nougat nut butter and added sugar. Now I finally got it done, and let me just say it like it is: it tastes unbelievably good, and is perfect on top of both porridge, pancakes and bread.
NOUGAT BUTTER
I have used dark chocolate with hazelnuts from valrhona. You can easily use any other kind of good chocolate, both light and dark. I think the result is best with light chocolate, and this version does the job to perfection.
I have always been a huge fan of nougat. Much more than I am of marzipan. For the events, I have a bad habit of taking the marzipan layer off the confectionery, eating the chocolate and nougat, and then displacing that a large percentage of the confectionery is still on the plate. In my optics, nougat is just one of the best types of sweets, and now I can get it on top of my breakfast every day – even in a sugar-free version. Win!
Are you in doubt about what such a nougat nut butter can be used for? In the categories of porridge, and pancakes & waffles, there are a lot of delicious recipes that will definitely get even better with this wonderful nougat nut butter on top.
FIND THE RECIPE FOR NOUGAT:
Ingredients
150 g hazelnuts *
1 bar milk chocolate with hazelnuts * ((90g))
2 tablespoons coconut oil * ((you can use both taste-neutral and plain))
1-2 tablespoons sugar-free icing sugar * ((can be replaced by ordinary icing sugar))
A pinch of flake salt
Instructions
- Turn the oven to 150 degrees
- Roast the hazelnuts on a baking sheet lined with parchment paper for approx. 15-20 min. They are ready when they are golden and the shells have come loose
- While the hazelnuts are in the oven, coarsely chop the chocolate
- When the nuts are done in the oven, spread them on a tea towel and remove the shells by rubbing the nuts in the tea towel
- Once the shells have been removed (as best you can), put the nuts in a mini chopper/food processor and blend for 8-10 minutes until the nut butter is soft (scrape the sides continuously if necessary)
- When the nut butter is ready, blend the remaining ingredients with, and the nougat nut butter is blended until the consistency is soft.
- Store the nougat nut butter outside in the fridge if you want a liquid consistency, and in the fridge, if you prefer it to solidify. The nut butter melts on hot things (such as porridge), so I prefer refrigerated as it is most reminiscent of nougat that way!
Notes
The nougat nut butter can last approx. 3 weeks in the fridge (if it is allowed to stand for that long.
