Burnt Almond Nougat and a slew of substacks

Whoopsies and an easy nougat recipe!

Hey guys!

So, it has come to my attention that all the substacks I had scheduled to send while I was on vacation never got sent and got stuck in purgatory due to a bug. I am so sorry! My apologies!

Rather than sending all the emails out and bombarding you guys, I’ll be sending all the missed emails over the next couple of days! I am sincerely sorry about the error!

Hopefully, all the fun recipes will make up for it!

What You Missed

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Shared a Coconut Lime recipe as well as a few other fun travel posts on the gram!

Pre-Order My Book!

It’s officially out for pre-order! My new upcoming cookbook, Desi Bakes, is filled with gorgeous bakes inspired by Indian arts, crafts, and culture. It’ll be on bookshelves on October 1st. Pre-ordering indicates how successful a book will be and gets the attention of bookstores, so they stock the book. Also, it lets publishers know that people are interested in South Asian (particularly Indian American) cookbooks!

Burnt Almond Nougat

I recently fell down a candy-making rabbit hole and realized how much I love nougat! Nougat is a chewy candy typically made with roasted nuts, dried fruit, egg whites, sugar, and honey. It’s also called torrone in Spain and is found in tons of candy bars, like Snickers and Milky Way bars!

I made my nougat with burnt almonds. However, you can make a variety of flavors:

Swap out the almonds for:

• pistachios and candied orange or chopped dried apricots

• hazelnuts and chopped fig

• macadamia nuts and candied pineapple

• all nuts!

I love almonds when they’re just on the edge of being burny—they’re toasty and roasty! You can easily buy blanched almonds, but if you don’t have blanched almonds at home, just soak your almonds in boiling water for 15-20 minutes and then peel them by hand, as I did!

Nougat Making Tips

1. Use good-quality honey and nuts! The honey flavors a lot of the nougat, so make sure you’re using nice, quality honey. I find clover, orange blossom, or wildflower honey to be the best!

2. Toast the nuts! The nuts just don’t work with the nougat when they are toasted- you want them to be as flavorful as possible. I toast mine at 350°F in the oven for 10 minutes, mixing every few minutes.

3. Pre-measure all your ingredients! This is one of those occasions where mise en place is necessary. When working with sugar, things move quickly, and you need to have everything on hand right when you need it!

4. Use a Candy Thermometer: Nougat requires heating sugar syrup to specific temperatures to get the right texture. It’s hard to eyeball it, so a thermometer is a must!

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