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Step 6Nougat, part 3
Add the butter, vanilla extract, cinnamon, nutmeg, cloves, and remainder of the pumpkin puree to the meringue mixture and continue beating on high until it's fully incorporated.
At this point, slowly fold in the nut/seed mixture by hand with a spatula.
As soon as the nuts/seeds are incorporated, pour and scrape the mixture into your prepared pan.
If necessary, level out the mixture with the spatula, or damp fingers.
At this point, the base recipe recommend putting another piece of parchment paper on top of the mixture, and weighing it down with another pan filled with cans or something. I suspect this is to press out some of the air in the mixture and to get a more compact nougat. Unfortunately, because of a last minute change of pans, we didn't have anything sized properly to press down evenly on the nougat, so we left it unpressed. (this may have contributed to our later nougat problems)
The recipe says to allow the nougat to cool for about 3 hours. Unfortunately after 3 hours our nougat was still sticky and not completely firm. I suspect this is due to the added moisture present in the pumpkin. Ideally I should have adjusted the remaining moisture in the recipe down somewhat to account for this. Based on looking at a few other nougat recipes online, we decided to stick the nougat in the refrigerator for about 2 hours so that it was firm enough for cutting.
Unfortunately as it comes to room temperature it starts to lose firmness again and spread out on the pan. So in terms of nougat consistency, the recipe definitely needs to be adjusted and retried. However, I continued so that I could test the final product for taste appeal.
At this point, slowly fold in the nut/seed mixture by hand with a spatula.
As soon as the nuts/seeds are incorporated, pour and scrape the mixture into your prepared pan.
If necessary, level out the mixture with the spatula, or damp fingers.
At this point, the base recipe recommend putting another piece of parchment paper on top of the mixture, and weighing it down with another pan filled with cans or something. I suspect this is to press out some of the air in the mixture and to get a more compact nougat. Unfortunately, because of a last minute change of pans, we didn't have anything sized properly to press down evenly on the nougat, so we left it unpressed. (this may have contributed to our later nougat problems)
The recipe says to allow the nougat to cool for about 3 hours. Unfortunately after 3 hours our nougat was still sticky and not completely firm. I suspect this is due to the added moisture present in the pumpkin. Ideally I should have adjusted the remaining moisture in the recipe down somewhat to account for this. Based on looking at a few other nougat recipes online, we decided to stick the nougat in the refrigerator for about 2 hours so that it was firm enough for cutting.
Unfortunately as it comes to room temperature it starts to lose firmness again and spread out on the pan. So in terms of nougat consistency, the recipe definitely needs to be adjusted and retried. However, I continued so that I could test the final product for taste appeal.
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