Hojicha Nougat Chewy Green Tea

Hojicha Nougat is a sophisticated Japanese-inspired confection that marries the deep, smoky aroma of roasted green tea with a classic chewy candy base. This unique treat features the earthy complexity of hojicha powder, beautifully balanced by the crunch of toasted almonds and vibrant pistachios, making it an elegant addition to any dessert platter or a thoughtful handmade gift.

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The process of creating this nougat involves transforming honey and sugar into a glossy, marshmallow-like ribbon that holds the toasted nuts in place. As you fold in the hojicha powder, the mixture takes on a beautiful toasted hue and an aroma that is both comforting and exotic, promising a candy experience that is far from ordinary.

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)

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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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

Für ein optimales Ergebnis ist die Verwendung eines Zuckerthermometers unerlässlich, um die exakte Temperatur von 140°C zu erreichen. Ein scharfes, leicht eingeöltes Messer sorgt für saubere Schnitte, ohne dass die klebrige Masse am Stahl haftet. Achten Sie darauf, dass das Eiweiß Zimmertemperatur hat, damit es sein volles Volumen entfalten kann.

Varianten und Anpassungen

Sie können die Mandeln und Pistazien nach Belieben durch andere Nüsse wie Cashewkerne oder Haselnüsse ersetzen. Wer eine intensivere Teenote bevorzugt, kann die Menge des Hojicha-Pulvers leicht erhöhen. Für eine zusätzliche Texturkomponente kann auch essbares Oblatenpapier (wafer paper) verwendet werden.

Serviervorschläge

Genießen Sie dieses Hojicha-Nougat zusammen mit einer Tasse frisch gebrühtem Hojicha-Tee oder einem feinen japanischen Whisky, um die röstigen Aromen zu unterstreichen. Die kleinen Quadrate sind nicht nur ein Genuss zum Tee, sondern eignen sich auch hervorragend als edles Dessert-Highlight nach einem japanisch inspirierten Menü.

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Whether you are a longtime fan of roasted green tea or looking for a new confectionery challenge, this Hojicha Nougat offers a rewarding blend of textures and sophisticated flavors. Once cut and wrapped, these glossy pieces stand as a testament to the beauty of artisanal candy making.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Recipe Questions & Answers

→ What makes hojicha nougat unique?

Hojicha nougat stands apart through its roasted green tea flavor profile. The earthy, caramelized notes of hojicha powder create a sophisticated taste that balances beautifully with honey sweetness and nutty crunch, unlike traditional vanilla or chocolate varieties.

→ Why is a candy thermometer essential?

Reaching exactly 140°C (285°F) ensures the sugar syrup achieves the proper consistency for nougat. Too cool and the mixture won't set properly; too hot and it becomes brittle. Precision is key to that perfect chewy texture.

→ Can I make this without a stand mixer?

While possible with a hand mixer, the process requires significant arm strength and endurance. You'll need to beat hot syrup into egg whites for several minutes until thick and glossy. A stand mixer provides consistent, hands-free mixing that yields superior results.

→ How should I store hojicha nougat?

Keep pieces in an airtight container at room temperature for up to one week. Wrap individual pieces in parchment or cellophane to prevent sticking. Avoid refrigeration as it can cause the nougat to become hard and lose its signature chewiness.

→ What nuts work best in this confection?

Almonds and pistachios complement the roasted hojicha flavor beautifully, but you can substitute cashews, hazelnuts, or walnuts. Toast the nuts briefly before adding to enhance their natural flavors and provide satisfying crunch throughout the chewy base.

→ Why add butter at the end?

The softened butter is folded in last to enrich the texture and add a subtle creaminess that prevents the nougat from becoming too sticky. This technique also helps create a smooth mouthfeel that balances the honey's sweetness.