Recipe Nougat

Certainly! Here’s a traditional recipe for nougat:

Nougat is a confectionery masterpiece that marries the sweet, creamy richness of honey and sugar with the delicate crunch of nuts, resulting in a treat that’s as indulgent as it is irresistible. This timeless delicacy has enchanted taste buds for centuries, its origins tracing back to ancient Mediterranean civilizations where it was savored as a symbol of prosperity and abundance.

Creating homemade nougat is a labor of love, requiring patience, precision, and a deep appreciation for the artistry of confectionery. The process begins with a careful selection of ingredients, including high-quality honey, sugar, egg whites, and a variety of nuts such as almonds, pistachios, or hazelnuts. Each component plays a crucial role in achieving the perfect balance of sweetness, texture, and flavor that defines classic nougat.

To prepare the nougat, start by heating honey and sugar in a saucepan until they reach the soft ball stage, creating a rich, golden syrup that forms the foundation of the confection. Meanwhile, whip egg whites to stiff peaks, creating a light and airy meringue that will lend the nougat its signature chewiness and structure.

Once the syrup reaches the desired temperature, carefully pour it into the whipped egg whites, beating continuously to incorporate the two mixtures into a smooth, glossy mass. This step requires precision and attention to detail, as overmixing can result in a grainy texture while undermixing can lead to a dense, heavy nougat.

Next, fold in a generous amount of toasted nuts, gently stirring until they’re evenly distributed throughout the nougat mixture. The nuts add depth and complexity to the confection, providing a satisfying crunch that contrasts beautifully with the soft, chewy texture of the nougat.

Once the mixture is well combined, transfer it to a parchment-lined baking dish or mold, smoothing it into an even layer with a spatula or offset knife. Allow the nougat to cool and set at room temperature for several hours or overnight, allowing the flavors to meld and the texture to firm up.

When the nougat is fully set, carefully remove it from the mold and slice it into bite-sized pieces using a sharp knife. Each slice reveals a mosaic of honeyed sweetness and nutty goodness, a testament to the craftsmanship and care that went into its creation.

Homemade nougat is a true labor of love, a confectionery masterpiece that delights the senses and brings joy to all who indulge in its sweet, nutty goodness. Whether enjoyed on its own as a decadent treat or incorporated into other desserts such as nougat-filled chocolates or nougat-studded ice cream, this timeless delicacy is sure to leave a lasting impression and create cherished memories for years to come.


– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup honey
– 2 large egg whites
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup chopped nuts (such as almonds, hazelnuts, or pistachios)
– Optional: Edible rice paper or wafer paper (for wrapping)


1. Prepare a baking sheet by lining it with parchment paper and lightly greasing it with cooking spray or butter.

2. In a medium saucepan, combine the granulated sugar, corn syrup, and honey. Place the saucepan over medium heat and stir until the sugar has dissolved.

3. Attach a candy thermometer to the side of the saucepan and continue to cook the sugar syrup, without stirring, until it reaches 300°F (149°C), also known as the hard crack stage.

4. While the sugar syrup is cooking, in a clean mixing bowl, beat the egg whites and salt together until stiff peaks form.

5. Once the sugar syrup reaches 300°F (149°C), remove it from the heat and slowly pour it into the beaten egg whites while continuously whisking. Be careful as the mixture will be very hot.

6. Continue to whisk the mixture until it becomes thick, glossy, and holds its shape. This may take several minutes.

7. Stir in the vanilla extract and chopped nuts, mixing until well combined.

8. Immediately pour the nougat mixture onto the prepared baking sheet, spreading it out into an even layer with a spatula or greased hands. Work quickly as the nougat will start to set.

9. If desired, place a sheet of edible rice paper or wafer paper on top of the nougat to help with handling and prevent sticking.

10. Allow the nougat to cool and set at room temperature for several hours, or until firm.

11. Once the nougat has set, use a sharp knife to cut it into small squares or rectangles.

12. Store the nougat pieces in an airtight container at room temperature for up to several weeks. You can also individually wrap the nougat pieces in edible rice paper or wafer paper for longer storage.

Enjoy your homemade nougat as a sweet treat or gift for friends and family!


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