Nougat: the simple candy recipe for fluffy, chewy nougat

Nougat is an easy candy recipe to enjoy during the winter holidays, especially in the cold regions of Europe. In fact, as with marshmallows, you might find it easier to create the candy in colder temperatures, making this fluffy nougat recipe a perfect option for this time of year!

You don’t need a lot of ingredients. With sugar, honey, egg white, and almonds, you will be able to make nougat in no time. You could add edible rice paper, but see more on that below. Each bite is sweet, airy, and marshmallow-like. You will love this chewy, fluffy candy—and it also makes the perfect gift!

What Is A Nougat?

Nougat is a type of confectionery made with sugar or honey, egg whites, and roasted nuts—usually almonds, walnuts, pistachios, hazelnuts, and macadamia nuts. It’s like marshmallows for adults!

Nougat Ingredients

Almonds – use fresh almonds and blanch them yourself, or use blanched almonds.

Egg white – use fresh egg white.

Sugar – use white granulated sugar.

How To Make Nougat

First, you need to blanch the almonds. Do this by boiling the almonds for 3 minutes, and then remove their skins. Bake the blanched almonds for 15 minutes until golden.

Whip the egg whites until foamy and set aside. Put the sugar and honey on medium heat and stir until dissolved. Mix the whipped egg whites into the sugary sugar and cook until it thickens.
Stir in the roasted almonds and transfer to a mold lined with parchment paper. Refrigerate, slice, and serve!

Nougat Variations

Feel free to add other nuts like walnuts, pistachios, hazelnuts, or macadamia nuts. You can also include dried fruits like cranberries, cherries, or raisins.

Try these pairing ideas:

• Pistachio and orange: substitute the almonds with pistachios, and add ¼ cup orange zest to the sugar mixture.
• Chocolate and cranberry: use equal amounts of cranberries and white chocolate chips instead of almonds.
• Add vanilla essence or any other extract you like.

Tips for making Fluffy Nougat

Use blanched almonds if you don’t want to make your own.

You can use corn syrup instead of honey, but keep in mind it won’t have a nice honey flavor.

Use edible rice paper instead of parchment paper.

How to store Nougat

Store the nougat in a clean and dry airtight container, between layers of parchment paper, for up to 2 weeks.

If you live in a hot and humid region, you can store them in the fridge for up to 3 weeks.

Instructions

Add the almonds to a pot full of water and boil for 3 minutes.

Pour them into a sieve, and remove the skin from each one of them.

Arrange peeled almonds on the baking tray lined up with the parchment paper, and bake in the oven at 170°C/338°F for 15 minutes.

Add the egg white to the bowl and mix with the mixer until it is foamy.

In a pan add the sugar and honey and mix until the sugar is dissolved.

Gradually add the egg white and cook over low heat until well mixed, and a white mass begins to form.

Add the roasted almonds.

Mix well.

Transfer the mixture into the mold (mold size – 22x10cm) lined up with parchment paper and spread evenly.

Refrigerate for 12 hours. Then slice and serve.

Notes

If you store the nougat in the fridge, bring it to room temperature before serving.