Hojicha Nougat Chewy Candy (Printable)

Chewy nougat infused with roasted hojicha, honey, and toasted nuts creates an elegant Japanese-inspired treat.

# What You'll 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

→ Optional

12 - Edible wafer paper for lining

# How-To:

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 to the egg white mixture; beat just until combined.
07 - Fold in softened butter, then gently mix in toasted nuts until evenly distributed.
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.

# Expert Advice:

01 -
  • It tastes like something you'd find in a high-end gift box, but you made it yourself in your own kitchen.
  • The hojicha flavor is subtle and sophisticated—earthy without being bitter, more like a whispered secret than a shout.
  • Once you nail the technique, you can swap nuts or even experiment with different tea powders.
02 -
  • Room temperature egg whites are non-negotiable—cold eggs won't reach proper peaks, and your nougat will be dense instead of airy and light.
  • The hojicha powder can clump if you're not careful; sift it first if you're worried, or whisk it into a tiny bit of the finished nougat before folding it fully into the batch.
  • A candy thermometer takes the guesswork out of the syrup temperature, and hitting exactly 140°C makes the difference between chewy and rubbery.
03 -
  • Invest in an instant-read candy thermometer over a clip-on one if you plan to make nougat often—they're faster and more reliable for hitting that crucial temperature.
  • Don't skip the cream of tartar; it stabilizes the egg whites so they can handle the hot syrup without collapsing into a scrambled mess.
  • If your nougat turns out too soft, you can refrigerate it briefly before cutting, which firms it up without making it brittle.
Return