This sweet is one of my favorites. In Romania, you can find it everywhere but not all of them are the same. Some are softer some are harder, but sometimes you can find with absolute perfect consistency. Until now I haven’t considered making this at home, because I had no idea what you actually need to make this very special sweet!  Thanks to this recipe, now I knwo! I am pretty sure this will be a dissaster for the first few attempts. LOL. Like with many sweets of this type, experience is crucial, a few seconds of heating, a bit higher or lower temperature can mean a lot of difference. I know this form the trial and errors I had with the home made “ciocolata de casa”. There is also very important how much you heat the sugar! A little bit more time, and the consistency is changed.

The biggest problem with this dessert is simply the amount of sugar it contains! But despite everything, we love it and now I have to make it at least 1x in my life.

Kitchen Affair (Ana Ciornei)

Homemade nougat (Halviță)

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Ingredients Equipment Method Video Notes

Ingredients

  

• 4 egg whites
• 400 g honey
• 200 g sugar
• 2 wafer sheets
• vanilla sugar/vanilla essence
• 100 g walnuts/hazelnuts/almonds/pistachios
• salt

Equipment

• electric cooktop

Method

 

1. in a pot put the sugar, the honey and on low heat, start mixing it until everything is melted. Be aware, that this is a slow process, so take your time.
2. in a mixer's bowl, add the 4 egg whites, and mix it about 1 minute.
3. after this we add the vanilla sugar/vanilla essence and continue mixing it until it becomes fluffy
4. we start adding the suggary compound in a slow stream, while it's mixed at high speed
5. when you finished adding the sugar syrup, you should have a white, shiny and stong meringue
6. Until here everything was simple. Now the mix needs to be transferred to a bowl with a thick bottom
7. set the electric cooktop to the lowest setting, and cook the meringue for about 30 minutes on low heat, while mixing it constantly
8. incorporate the nuts and seeds
9. in a pan, prepare the waffer sheet, and oil lightly the edges so the "candy" won't stick
10. with quick moves place the ready meringue that's slightly golden and thicker to the waffer sheet, flatten it out and add the second waffer sheet on the top
11. make sure the spatula is also oiled, otherwise the mix will stick to it
12. leave it in the fridge for overnight but at least 4 hours

Video

Notes

source: Kitchen Affair

Btw… go and visit her FB page, there are a ton of really amazing recepies! https://www.facebook.com/kitchenaffairyoutube/reels/