A chewy, sweet, and nutty classic confection with honey, egg whites, and roasted nuts—perfect for gifting or snacking!
Ingredients:
For the Nougat:
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2 cups (400g) granulated sugar
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½ cup (120ml) honey
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½ cup (120ml) light corn syrup (or golden syrup)
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2 large egg whites, room temperature
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¼ tsp salt
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2 tsp vanilla extract
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1½ cups (200g) roasted nuts (almonds, pistachios, or hazelnuts)
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½ cup (75g) dried fruit (optional: cranberries, apricots)
For Coating/Dusting (Optional):
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Powdered sugar
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Edible rice paper (traditional for soft nougat)
Instructions:
1. Prep the Pan & Nuts
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Line an 8×8-inch (20x20cm) baking pan with parchment paper or edible rice paper.
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Lightly toast nuts in a dry pan (if not already roasted).
2. Cook the Sugar Syrup
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In a saucepan, mix sugar, honey, and corn syrup. Heat over medium until sugar dissolves.
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Attach a candy thermometer and boil until 300°F (150°C / “hard crack” stage). Do not stir!
3. Whip Egg Whites
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While syrup cooks, beat egg whites + salt until stiff peaks form.
4. Combine Syrup & Egg Whites
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With mixer running, slowly pour hot syrup into egg whites in a thin stream.
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Keep whipping on medium-high until mixture thickens (~8-10 mins).
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Add vanilla, then fold in nuts and dried fruit.
5. Set & Cool
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Press nougat into the prepared pan (use greased parchment to smooth the top).
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Cover with rice paper or dust with powdered sugar.
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Let cool 2+ hours at room temp (do not refrigerate—it’ll harden too much!).
6. Slice & Serve
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Cut into bars with a hot, oiled knife.
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Wrap in parchment to store.
Tips:
🔥 Candy thermometer is essential—syrup must reach 300°F for the right chew.
🌰 Nut swaps: Try peanuts, macadamias, or skip nuts for a fruity version.
🛑 Humidity warning: Nougat turns sticky in moist air—store in an airtight container.