Hojicha Nougat Chewy Green Tea (Print View)

Chewy nougat with roasted hojicha green tea flavor, whipped egg whites, and crunchy toasted nuts. An elegant Japanese-inspired confection perfect for gifting.

# Components:

→ 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

# Method:

01 - Line an 8x8 inch baking pan with parchment paper. Toast almonds and pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.
02 - Combine honey, sugar, water, and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves completely. Stop stirring, increase heat to high, and boil until syrup reaches 285°F on a candy thermometer.
03 - While syrup cooks, beat egg whites with cream of tartar in a stand mixer until soft peaks form.
04 - 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.
05 - Add hojicha powder and vanilla extract to the nougat mixture. Beat just until combined.
06 - Fold in softened butter, then gently mix in the toasted nuts until evenly distributed.
07 - Quickly spread the nougat mixture evenly into the prepared pan. Top with wafer paper if desired. Let set at room temperature for at least 30 minutes until firm.
08 - 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 -
  • It tastes like a sophisticated gift shop candy but comes together in your own kitchen without any secret fancy techniques.
  • The hojicha flavor is earthy and refined without being bitter, making it surprisingly approachable even if you've never had roasted green tea before.
02 -
  • Candy thermometer accuracy is everything—if your thermometer is even 5 degrees off, you'll either get a grainy mess or taffy that sticks to your teeth, so test it beforehand in boiling water to make sure it reads 100°C correctly.
  • Room temperature egg whites are non-negotiable; cold eggs won't whip properly, and this is the one ingredient I keep on the counter specifically for candy-making because I learned the lesson the hard way with a collapsed batch.
03 -
  • If the nougat starts to crystallize around the edges while you're spreading it, dip your spatula in hot water and smooth it gently; a little moisture helps it stay workable without collapsing the structure.
  • The wafer paper is optional but genuinely changes the experience—it dissolves on your tongue and feels more refined than parchment, and it prevents the nougat from sticking to the pan's edges so cleanly that you get perfect rectangular pieces.
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