Hojicha Nougat Chewy Candy

This unique Hojicha Nougat is a sophisticated confection that blends the deep, roasted essence of Japanese green tea with the classic, chewy texture of honey-based candy. Perfectly studded with toasted almonds and pistachios, it offers a refined balance of earthy flavors and sweet, nutty crunch that makes it an ideal treat for tea lovers or as an elegant handmade gift.

Pin

Creating homemade nougat is a rewarding culinary journey that relies on precision and timing. By whipping hot honey-syrup into peaks of egg white, you create a cloud-like base that carries the bold profile of roasted tea and the richness of butter. It is a timeless technique reimagined with modern Japanese inspiration.

Ingredients

• Nuts: 100 g roasted almonds (roughly chopped), 50 g roasted pistachios (roughly chopped)
• Nougat Base: 120 g honey, 200 g granulated sugar, 80 ml water, 1/2 tsp fine sea salt
• Egg White Mixture: 2 large egg whites (room temperature), 1/4 tsp cream of tartar
• Flavor: 2 tbsp hojicha powder (roasted green tea powder), 1 tsp vanilla extract, 30 g unsalted butter (softened)
• Optional: Edible wafer paper for lining the pan

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Instructions

Step 1

Prepare a 20x20 cm (8x8 in) baking pan by lining it with parchment paper or edible wafer paper.

Step 2

In a dry skillet over medium heat, lightly toast almonds and pistachios for 2–3 minutes until fragrant. Set aside.

Step 3

In a saucepan, combine honey, sugar, water, and salt. Cook over medium heat, stirring until sugar dissolves. Stop stirring, increase heat, and boil until the syrup reaches 140°C (285°F) on a candy thermometer.

Step 4

While syrup cooks, beat egg whites with cream of tartar in a stand mixer until soft peaks form.

Step 5

When syrup reaches temperature, 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.

Step 6

Add hojicha powder and vanilla extract; beat just until combined.

Step 7

Fold in softened butter, then gently mix in toasted nuts.

Step 8

Quickly spread the nougat mixture evenly into the prepared pan. Top with another sheet of wafer paper if using.

Step 9

Let set at room temperature for at least 30 minutes. Once firm, remove from pan and cut into bite-sized pieces with a sharp, lightly oiled knife.

Step 10

Wrap individually in parchment or cellophane to prevent sticking.

Zusatztipps für die Zubereitung

To ensure the best texture, always use a candy thermometer to monitor the syrup temperature exactly. Room temperature egg whites are essential for achieving the required volume during whipping. Work quickly once the butter and nuts are added, as the mixture begins to set as it cools.

Varianten und Anpassungen

You can easily substitute the almonds and pistachios with roasted cashews or hazelnuts for a different nutty profile. If you prefer a more floral note, try using a specific variety of honey, like orange blossom or clover, to complement the roasted tea flavor.

Serviervorschläge

Serve these bite-sized treats alongside a warm cup of hojicha tea to intensify the roasted notes, or pair them with a light Japanese whisky for a more decadent after-dinner experience. They are also beautiful when wrapped individually and placed in a gift box.

Pin

With its striking appearance and deep, roasted flavors, this Hojicha Nougat is sure to impress. Whether enjoyed as a personal indulgence or shared with loved ones, every piece is a small celebration of Japanese-inspired confectionery.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Recipe FAQ

→ What makes hojicha nougat unique?

The distinctive roasted, earthy flavor of hojicha green tea sets this nougat apart from traditional varieties. The tea's naturally nutty notes complement the toasted almonds and pistachios, creating a sophisticated Japanese-inspired confection with a complex flavor profile.

→ How difficult is it to make nougat at home?

Making nougat requires attention to detail, particularly when heating the sugar syrup to exactly 140°C. A candy thermometer is essential for success. The whipping process also demands patience—beating the hot syrup into egg whites creates the signature airy texture.

→ Can I substitute the nuts in this recipe?

Absolutely. While almonds and pistachios provide excellent flavor contrast to the hojicha, you can use cashews, hazelnuts, or walnuts. Toast whatever nuts you choose first to enhance their natural flavors before incorporating them into the mixture.

→ How should I store the finished nougat?

Keep your nougat in an airtight container at room temperature for up to one week. Individual wrapping in parchment or cellophane helps prevent sticking and maintains freshness. Avoid refrigerating, as moisture can affect the texture.

→ What pairs well with hojicha nougat?

This confection shines alongside a cup of hojicha tea to reinforce the roasted green tea notes. For an adult pairing, try it with a light Japanese whisky. The nougat also makes an elegant addition to dessert platters or gift boxes.

→ Why is my nougat too hard or too soft?

Texture issues typically stem from syrup temperature. Too cool (below 138°C) results in soft nougat; too hot (above 143°C) makes it hard and brittle. Always use a reliable candy thermometer and monitor closely during the final minutes of boiling.