Hojicha Nougat Roasted Green Tea (Printable)

Chewy nougat with roasted hojicha, honey, almonds, and pistachios for an elegant treat.

# What you 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

# 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
03 - 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 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; beat just until combined
07 - Fold in softened butter, then gently mix in toasted nuts
08 - Quickly spread the nougat mixture evenly into the prepared pan. Top with another sheet of wafer paper if using
09 - Let set at room temperature for at least 30 minutes until firm
10 - Remove from pan and cut into bite-sized pieces with a sharp, lightly oiled knife. Wrap individually in parchment or cellophane to prevent sticking

# Helpful Hints:

01 -
  • The hojicha flavor is subtle and sophisticated, making this feel like a professional confection you actually made yourself in your own kitchen.
  • Once you nail the candy temperature, the process moves quickly and feels like actual magic when that syrup transforms into cloud-like nougat.
02 -
  • The candy thermometer is non-negotiable because even five degrees off changes everything—too low and your nougat stays sticky, too high and it becomes brittle and grainy.
  • Room-temperature egg whites make an enormous difference; cold ones won't whip properly and warm ones risk cooking unevenly when the syrup hits them.
03 -
  • If your kitchen is particularly warm or humid, refrigerate the nougat before cutting—it firms up beautifully and cuts cleaner without getting sticky.
  • Those nuts can be swapped for cashews or hazelnuts depending on what you have, or even left out entirely if you prefer a smoother texture.
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