Hojicha Nougat Chewy Green Tea Candy (Printable)

Chewy nougat infused with roasted hojicha and crunchy nuts

# What You'll Need:

→ Nuts

01 - 3.5 oz roasted almonds, roughly chopped
02 - 1.75 oz roasted pistachios, roughly chopped

→ Nougat Base

03 - 4.2 oz honey
04 - 7 oz granulated sugar
05 - 2.7 fl oz water
06 - 1/2 tsp fine sea salt

→ Egg White Mixture

07 - 2 large egg whites, room temperature
08 - 1/4 tsp cream of tartar

→ Flavor

09 - 2 tbsp hojicha powder
10 - 1 tsp vanilla extract
11 - 1 oz unsalted butter, softened

→ Optional

12 - Edible wafer paper for lining

# How To Make It:

01 - Line an 8x8 inch baking pan with parchment paper or edible wafer paper.
02 - In a dry skillet over medium heat, lightly toast almonds and pistachios for 2-3 minutes until fragrant. Transfer to a bowl and set aside.
03 - In a saucepan, combine honey, sugar, water, and salt. Cook over medium heat, stirring until sugar dissolves completely. Stop stirring, increase heat to medium-high, and boil until the syrup reaches 285°F on a candy thermometer.
04 - While syrup cooks, beat egg whites with cream of tartar in a stand mixer until soft peaks form.
05 - When syrup reaches 285°F, reduce mixer speed to low and carefully pour the hot syrup in a thin stream into the egg whites. Increase speed to high and beat for 5 minutes until glossy and thick.
06 - Add hojicha powder and vanilla extract to the mixer. Beat just until combined.
07 - Fold in softened butter, then gently mix in the toasted nuts until evenly distributed.
08 - Quickly spread the nougat mixture evenly into the prepared pan. Top with another sheet of wafer paper if using.
09 - Allow to set at room temperature for at least 30 minutes until firm to the touch.
10 - Remove from pan and cut into bite-sized pieces with a sharp, lightly oiled knife. Wrap each piece individually in parchment or cellophane to prevent sticking.

# Expert Advice:

01 -
  • The hojicha powder gives you that sophisticated, roasted tea flavor that feels like a secret only a few people know about.
  • It's surprisingly achievable with a stand mixer, and watching the egg whites transform into glossy peaks while you pour hot syrup is genuinely mesmerizing.
  • Homemade nougat tastes incomparably better than store-bought, and these wrapped pieces make people think you've unlocked some kind of culinary magic.
02 -
  • If your nougat turns grainy or weeps syrup, your egg whites were probably too cold or you poured the syrup too quickly—both mistakes that taught me to be patient and precise.
  • The candy thermometer is truly essential; eyeballing the syrup temperature will result in nougat that's either too soft or brittle, so invest in a good one.
03 -
  • Use a digital candy thermometer rather than the old glass tube ones—digital reads faster and more accurately, which means you won't overshoot that critical 140°C temperature.
  • If you don't have wafer paper, parchment works fine, but wafer paper adds a subtle elegance and doesn't stick to the nougat like parchment sometimes does.
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