Hojicha Nougat Chewy Green Tea (Printable Version)

Chewy confection with roasted green tea, honey, and toasted nuts for an elegant Japanese-inspired treat.

# What You Need:

→ Nuts

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

→ Nougat Base

03 - 0.5 cup honey
04 - 1 cup granulated sugar
05 - 1/3 cup 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 (roasted green tea powder)
10 - 1 tsp vanilla extract
11 - 1 tbsp unsalted butter, softened

→ Optional

12 - Edible wafer paper (for lining, if desired)

# Step-by-Step:

01 - Line an 8x8 inch baking pan with parchment paper or edible wafer paper, ensuring complete coverage to prevent sticking.
02 - In a dry skillet over medium heat, lightly toast almonds and pistachios for 2-3 minutes until fragrant. Remove from heat and set aside.
03 - Combine honey, sugar, water, and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Stop stirring, increase heat to high, and boil until 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, approximately 3-4 minutes.
05 - When syrup reaches 285°F, reduce mixer speed to low and carefully pour hot syrup in a thin stream into egg whites. Increase speed to high and beat for 5 minutes until mixture becomes glossy and thick.
06 - Add hojicha powder and vanilla extract to the nougat base. Beat just until fully incorporated, approximately 30 seconds.
07 - Fold in softened butter until completely blended, then gently mix in toasted nuts until evenly distributed throughout the mixture.
08 - Quickly spread nougat mixture evenly into prepared pan, pressing firmly to eliminate air pockets. Top with additional wafer paper if using.
09 - Let nougat set at room temperature for at least 30 minutes until firm. Remove from pan and cut into bite-sized pieces using a sharp knife lightly coated with oil.
10 - Wrap individual pieces in parchment paper or cellophane to prevent sticking and maintain freshness.

# Expert Advice:

01 -
  • The roasted hojicha flavor creates something entirely different from traditional nougat, with this gorgeous depth that makes people pause and ask what theyre tasting
  • Despite being a confectionery that sounds intimidating, the process becomes meditative once you understand the temperature timing
02 -
  • Candy thermometers can be inaccurate, so test yours in boiling water first to see if it reads 100°C. An incorrect temperature is the number one reason nougat fails.
  • Once you start pouring the syrup, work quickly. The mixture begins setting faster than you expect, and hesitating means a crumbly, uneven texture.
03 -
  • Lightly oil your knife and hands before cutting or handling the nougat. It prevents sticking without affecting flavor like water would.
  • Store pieces with a small piece of hojicha tea in the container. The nougat absorbs the aroma and intensifies over time.
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