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Finished Nougat Recipe squares stacked on a plate, studded with nuts and candied fruit, with a soft white marshmallow-like texture.

nougat recipe

Chewy, nut-studded traditional French-style nougat recipe made with egg whites, honey, and sugar. A classic confection that’s easier than you think once you master sugar temperatures.
5 from 1 vote
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Course: Candy, Dessert
Cuisine: European, French
Keyword: Best nougat recipe, Chocolate nougat recipe, Healthy nougat recipe, Nougat recipe easy, Nougat recipe without corn syrup, Strawberry nougat recipe, Traditional nougat recipe, Yogurt nougat recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 36 pieces
Calories: 120kcal
Cost: $10

Equipment

  • 1 candy thermometer (Essential for reaching 300°F)
  • 1 Stand mixer with whisk (For whipping egg whites)
  • 1 Heavy-bottomed saucepan (For sugar syrup)
  • 1 Silicone spatula (Heat-resistant)
  • 1 9x13 inch pan (Lined with parchment)
  • 1 Sharp knife (Lightly oiled for clean cuts)

Ingredients

  • 3 large Egg whites - Room temp
  • 2 cups Granulated sugar —
  • 1 cup Honey - Pure
  • ½ cup Glucose syrup or light corn syrup —
  • 1 teaspoon Vanilla extract - Pure
  • ¼ teaspoon Fine sea salt —
  • 2 cups Mixed toasted nuts Almonds - pistachios, hazelnuts, or mix
  • ½ cup Candied fruit optional - Finely chopped

Instructions

  • Line a 9x13 pan with parchment. Toast nuts 8–10 minutes at 350°F. Separate eggs and measure vanilla.
    Toasted almonds and peanuts in a skillet, with a wooden spoon, alongside eggs and small bowls of ingredients.
  • Beat egg whites to soft peaks; keep mixer running on low speed.
    Saucepan of bubbling golden sugar syrup, stirred with a wooden spoon.
  • Cook sugar, honey, and glucose in a saucepan without stirring until 300°F (hard crack stage). Remove immediately.
    Stand mixer with whisk attachment, hot syrup being poured into thick whipped egg whites.
  • Raise mixer to medium-high. Slowly pour hot syrup down side of bowl. Beat 8–10 minutes until thick and pulling from bowl sides. Add vanilla and salt.
    Whipped egg whites in a blue bowl, with a whisk lifting glossy peaks of soft meringue.
  • Fold in toasted nuts and candied fruit. Spread in prepared pan, cool at least 4 hours, then cut into squares with a sharp oiled knife.
    Mixing bowl with nougat mixture and toasted pecans, being folded in by hand with a whisk.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 25g | Calories: 120kcal (6%) | Carbohydrates: 22g (7%) | Protein: 2g (4%) | Fat: 3g (5%) | Saturated Fat: 0.3g (2%) | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.5g | Sodium: 20mg (1%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 20g (22%) | Calcium: 15mg (2%) | Iron: 0.5mg (3%)
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