Cookies And Confection Plate Recipe
chocolate walnuts, fig almond, pistachio nougat
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Ingredients
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Chocolate Walnuts
Fig Almond
Pistachio Nougat
Method
Chocolate Walnuts
- 1
Prepare the Walnuts
Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 10-12 minutes until fragrant.
- 2
Melt the Chocolate
In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
- 3
Coat the Walnuts
Once the walnuts are toasted, remove them from the oven and let them cool slightly. Pour the melted chocolate over the walnuts and mix until evenly coated. Sprinkle with sea salt.
- 4
Set the Chocolate Walnuts
Spread the chocolate-coated walnuts on parchment paper and allow to set at room temperature or refrigerate until firm.
Fig Almond
- 5
Chop the Figs
Chop the dried figs into small pieces.
- 6
- 7
Form the Mixture
Shape the mixture into small balls or bars and place them on a plate.
Pistachio Nougat
- 8
Cook the Sugar Mixture
In a saucepan, combine sugar, light corn syrup, and water. Cook over medium heat until the mixture reaches 250°F (121°C) on a candy thermometer.
- 9
- 10
- 11
Add Pistachios and Vanilla
Once fully combined, fold in the pistachios and vanilla extract until evenly distributed.
- 12
Set the Nougat
Pour the nougat mixture into a greased dish and spread evenly. Let it cool completely before cutting into squares.
