Homemade Nougat

Name: Homemade Nougat
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: France
Ingredients: 150 g of honey; 200 g of sugar; 2 egg whites; 150 g of almonds (whole (toasted)); 50 ml of water; 2 sheets of wafer paper

No reviews yet

Nougat is a confection made with honey, egg whites and whole almonds. 🍬 Its texture depends on how the sugar is cooked. It's sensitive to humidity.

Total time: 50 min
Prep: 30 min
Cook: 20 min
Rest: 12 h
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Ingredients 6

servings

Estimated cost €5.00

Equipment

Saucepan
Parchment paper
Kitchen thermometer
Electric mixer
Wooden spatula
Rectangular pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Toast the almonds in a dry skillet for a few minutes until golden. Set aside.

In a saucepan, combine the sugar and water. Heat gently until it reaches 284 °F, monitoring with the kitchen thermometer.
In another saucepan, heat the honey to 248 °F.
While the honey heats, whip the egg whites to stiff peaks with an electric mixer.
Pour the hot honey in a thin stream over the egg whites while continuing to whisk.
Then add the sugar syrup (284 °F) in a thin stream to the mixture, still whisking. Keep whisking until the mixture thickens and becomes sticky.
Fold the toasted almonds into the mixture with a wooden spatula.
Line the bottom of the mold with wafer paper, then pour in the mixture. Spread evenly and cover with another sheet of wafer paper.
Let the nougat rest at room temperature for at least so it hardens.
Unmold and cut the nougat into small squares or bars. Enjoy!

Cook it your way

Your account checks every recipe against your allergies and diets, keeps your favorites and builds your shopping lists.

Continue with Google Create my free account

It's free · sign up in 30 seconds · I already have an account

Nutrition facts

per serving · estimate

450kcal

Protein7 g7%
Carbs65 g61%
Fat15 g32%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more fragrant nougat, use lavender or chestnut honey for a more intense flavor! Also add pistachios for an extra touch of color and taste.🌰

Freezing : Can you freeze this recipe?

Yes

Up to 3 months. Wrap well in plastic wrap, then in an airtight container. Thaw at room temperature.

Storage : How long does it keep?

Keeps 2 to 3 weeks in an airtight container away from humidity and light, at room temperature. Do not refrigerate, the nougat would harden.

Making ahead : Can you make it the day before?

Yes

Ideally made the day before to stabilize the texture and develop the flavors.

Reheating : How do you reheat it?

Not applicable. Nougat is eaten at room temperature. Reheating it would alter its texture and consistency.

Variations

Add pistachios or toasted hazelnuts.
Cut into bars or small squares.
Flavor with vanilla or orange zest.

Mistakes to avoid

Cooking the sugar and honey without a thermometer: aim for 140 °C for the sugar syrup and 120 °C for the honey.
Pouring the syrup all at once: pour it in a thin stream while whisking.
Cutting before 12 hours: let it harden at room temperature.

Frequently asked questions

How do you make homemade nougat?

Toast the almonds, heat the sugar with the water to 140 °C and the honey to 120 °C, whip the egg whites, pour in the honey then the syrup in a thin stream while whisking, add the almonds and mold between two sheets of wafer paper.

What temperature should you cook the nougat sugar to?

Gently heat the sugar with the water to 140 °C, monitoring with a kitchen thermometer. The honey is heated separately, to 120 °C, before being poured over the egg whites.

How long should nougat harden?

Let the nougat rest at room temperature for at least 12 hours so it hardens, before unmolding it and cutting it into small squares or bars.

What is wafer paper used for?

Wafer paper lines the bottom of the mold and covers the mixture once it's spread evenly. The nougat is then unmolded with its edible sheets and cut.