Hojicha Nougat Chewy Candy (Printable)

Chewy nougat featuring roasted hojicha green tea, whipped egg whites, honey, and toasted nuts. An elegant Japanese confection.

# 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

→ Optional

12 - Edible wafer paper for lining

# Step-by-Step Guide:

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 to high, 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

# Expert Advice:

01 -
  • The hojicha brings a sophisticated, earthy depth that feels like a secret ingredient nobody expects in candy.
  • It's actually manageable to make at home without years of confectionery training, even though it looks impossibly fancy.
  • Your hands-on time is surprisingly short, so you get that homemade gift-quality treat without spending your whole afternoon in the kitchen.
02 -
  • Your candy thermometer has to be accurate—I learned this the hard way when my first batch never set properly because I was eyeballing the temperature.
  • Room-temperature egg whites are non-negotiable; cold eggs won't whip properly and you'll end up with dense, grainy nougat instead of that airy texture.
  • The moment the hot syrup touches the eggs, the mixer speed matters—too fast and the eggs cook unevenly, too slow and you lose the aeration that makes this candy special.
03 -
  • If you want to switch up the nuts, hazelnuts and cashews work beautifully—just avoid anything with salt since the nougat already has sea salt built in.
  • The wafer paper isn't just for fancy presentation; it genuinely prevents sticking and makes unmolding easier, so it's worth tracking down if you're making these as gifts.
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