Hojicha Nougat Chewy Candy (Print out)

Earthy hojicha blends with whipped egg whites and crunchy nuts to create a unique chewy candy delight.

# 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. Set aside to cool.
03 - In a saucepan, combine honey, sugar, water, and salt. Cook over medium heat, stirring until sugar dissolves. 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 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.
06 - Add hojicha powder and vanilla extract to the mixture; beat just until combined.
07 - Fold in softened butter, then gently mix in toasted nuts until evenly distributed.
08 - Quickly spread the nougat mixture evenly into the prepared pan. Top with another sheet of wafer paper if desired. Let set at room temperature for at least 30 minutes.
09 - Once firm, remove nougat from pan and cut into bite-sized pieces with a sharp, lightly oiled knife. Wrap individually in parchment or cellophane to prevent sticking.

# Expert Advice:

01 -
  • Hojicha brings a sophisticated, roasted flavor that feels more like a tea experience than candy.
  • The texture is genuinely pillowy—chewy without being sticky or difficult to eat.
  • It's an impressive homemade gift that looks like it came from a specialty shop.
02 -
  • Room temperature egg whites matter more than you'd think—cold ones will seize and scramble when the hot syrup hits them, ruining the batch instantly.
  • Humidity is nougat's enemy; on damp days, the finished candy may become slightly sticky no matter how long you let it set, so store it in an airtight container with a desiccant packet if you live somewhere tropical.
  • The candy thermometer must register 140°C precisely—even 5 degrees lower and the nougat stays too soft, even 5 degrees higher and it becomes brittle.
03 -
  • If your egg whites break or the mixture looks grainy after adding the syrup, the syrup was likely poured too quickly or wasn't quite hot enough—start over and take your time with the pour.
  • A silicone spatula is your best friend when folding in butter and nuts; it's gentler on the delicate foam than a wooden spoon.
  • Test your candy thermometer's accuracy by checking its reading in boiling water—it should register exactly 100°C, and if it's off, adjust your target temperature accordingly.
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