Matcha Black Sesame Nougat Chews

• Produce

  • 1/4 cup Matcha powder

• Refrigerated

  • 2 Egg whites

• Condiments

  • 3 tbsp Brown rice syrup
  • 1/2 cup Honey

• Baking & Spices

  • 1/2 cup Black sesame seeds, toasted
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Desserts

  • 1 Candy thermometer

• Liquids

  • 1/2 cup Water

• Other

  • Loaf pan (9x5 or 8.5x4.5 will work
  • stand mixer

Found on snixykitchen.com

Ingredients

• Candy Thermometer, properly callibrated
• Stand Mixer
• Loaf pan (9x5 or 8.5x4.5 will work)
• 2 egg whites
• 1 cup (219g) sugar, plus 2 teaspoons, divided (preferably organic cane sugar)
• ½ cup (160g) honey
• ½ cup water
• 3 tablespoons (73g) brown rice syrup (or light corn syrup)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup matcha powder, sifted (I use Encha culinary-grade pure organic matcha- its the best!)
• ½ cup toasted black sesame seeds, divided

Directions

• Very lightly oil the bottom of a loaf pan and wipe it out. Line the pan with parchment or wax paper (on bottom and all sides) and very lightly oil the parchment paper, wiping it out with a paper towel.
• Combine 1 cup sugar with honey, brown rice syrup, water and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 4 minutes. Attach a candy thermometer to the side of the pan. Reduce heat to medium low and continue to cook, without stirring, until mixture reaches 300°F.
• Meanwhile, put egg whites into the bowl of a stand mixer fitted with the whisk attachment. When the sugar reaches 275°F, begin beating the egg whites on medium speed until soft peaks form. Slowly add remaining 2 teaspoons sugar and beat until stiff (but not dry) glossy peaks form.
• When sugar reaches 300°F, increase the speed on the mixer and pour in just a little bit of the syrup aiming to pour down the side of the bowl so it doesn’t hit the whisk and splash around.
• In a steady stream, slowly pour the remaining syrup it into the whipping egg whites, again aiming for the space between the whisk and the side of the bowl, letting some stream down the side of the bowl into the egg whites. Continue mixing until the nougat has thickened and the bowl is mostly cool to the touch (except for the bottom which will still be warm), 10-15 minutes.
• Reduce speed to medium-low and beat in the vanilla extract. Reduce speed to low and slowly beat in matcha powder, 1 tablespoon at a time.
• Mix in all but 3 tablespoons black sesame seeds.
• Working quickly, scrape the mixture into the prepared pan with a flexible rubber spatula. If needed, press a second lightly oiled piece of parchment paper on top and press firmly to create an even surface. Sprinkle 1.5 tablespoons of black sesame seeds over the top and gently press them into the nougat. Let cool for 2 hours before removing from pan.
• Remove from pan and flip it over so the black sesame seeds face down. Gently press remaining 1.5 tablespoons of black sesame seeds into the other side of the nougat.
• Cut into bite-sized pieces, dipping the knife in hot water and wiping it off before each cut. Wrap each candy in parchment or wax paper and store for up to 2 weeks. Note: In these pictures, I cut them into larger pieces, but when I made a batch for gifts, I cut them into pieces almost half the size.