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Nougat Recipe

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This classic homemade nougat recipe creates soft, chewy, cloud-like candy studded with toasted almonds and pistachios. Perfect for gift-giving or special occasions, this French-inspired confection rivals any artisan candy shop creation.

Ingredients

Scale
  • 2 large egg whites (room temperature)
  • 2½ cups granulated sugar, divided
  • ¾ cup light corn syrup
  • ½ cup honey
  • ¼ cup water
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1½ cups toasted almonds, roughly chopped
  • ¾ cup toasted pistachios, roughly chopped
  • Edible wafer paper or parchment paper (for lining pan)
  • Powdered sugar (for dusting if using parchment)

Instructions

  1. Prepare your pan: Line an 8×8-inch baking pan with edible wafer paper, pressing it smoothly into the corners. If using parchment paper instead, line the pan and dust generously with powdered sugar. Set aside.
  2. Toast your nuts: If not already toasted, spread almonds and pistachios on a baking sheet and toast at 350°F for 8-10 minutes until fragrant and lightly golden. Let cool, then roughly chop. Keep warm by placing near (but not on) the stove while you work.
  3. Begin whipping egg whites: Place egg whites in the bowl of your stand mixer fitted with the whisk attachment. Start beating on medium speed until foamy, then gradually add ½ cup of the sugar. Increase speed to high and beat until stiff, glossy peaks form. This will take about 5-7 minutes. Reduce speed to low and keep the mixer running.
  4. Make the sugar syrup: In a medium heavy-bottomed saucepan, combine the remaining 2 cups sugar, corn syrup, honey, water, and salt. Stir over medium heat until sugar dissolves completely. Stop stirring and attach your candy thermometer to the pan.
  5. Cook syrup to temperature: Bring the mixture to a boil without stirring. Occasionally brush down the sides of the pan with a wet pastry brush to prevent crystallization. Cook until the syrup reaches 250°F (hard ball stage), which typically takes 12-15 minutes. Watch carefully as it approaches temperature—it can climb quickly at the end.
  6. Combine syrup and egg whites: Once the syrup reaches 250°F, immediately remove from heat. With your mixer running on medium-low speed, very carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the beaten egg whites. Avoid pouring directly onto the whisk, as this will splatter hot syrup.
  7. Beat until thick: Once all syrup is incorporated, increase mixer speed to medium-high and beat for 10-12 minutes. The mixture will transform from thin and glossy to thick, opaque, and marshmallow-like. It should be very stiff and hold its shape well. Add vanilla extract in the last minute of mixing.
  8. Fold in nuts: Remove the bowl from the mixer. Working quickly (the mixture sets fast), use a sturdy rubber spatula to fold in the toasted almonds and pistachios. The nougat will be very thick and sticky—this is normal.
  9. Transfer to pan: Immediately scrape the nougat mixture into your prepared pan. Use the spatula (lightly oiled if needed) to press it evenly into the corners and smooth the top. If using wafer paper, place another sheet on top and press gently. If using parchment, dust the top heavily with powdered sugar.
  10. Let set: Allow the nougat to set at room temperature for at least 4 hours, or preferably overnight. Don’t refrigerate, as this can make it sticky.
  11. Cut and serve: Once fully set, remove nougat from the pan. If using wafer paper, you can cut right through it with a sharp knife or pizza cutter. If using parchment, peel it away and dust the nougat with powdered sugar before cutting. Cut into 1-inch squares or desired shapes. Wipe your knife clean between cuts for the neatest edges.
  12. Store properly: Wrap individual pieces in wax paper or candy wrappers, or layer between parchment paper in an airtight container.

Notes

  • Temperature accuracy is crucial: Invest in a reliable candy thermometer. Even 5 degrees can affect texture dramatically.
  • Humidity matters: Avoid making nougat on very humid days, as excess moisture in the air can prevent proper setting and create sticky candy.
  • Work quickly: Once you add the nuts, the mixture begins setting rapidly. Have everything ready before you start.
  • For firmer nougat: Cook the syrup to 260°F instead of 250°F.
  • For softer nougat: Stop at 245°F for a more marshmallow-like texture.
  • Nut variations: Try hazelnuts, macadamias, pecans, or cashews. Dried cranberries, cherries, or candied citrus peel also work beautifully.

Nutrition

Find it online: https://focialy.com/nougat-recipe/