How to Make Nougat at Home

--- published by foodie Parmod.

Introduction

Nougat is a delightfully chewy, nutty, and sweet confection that has charmed sweet-lovers for centuries. Popular in many cultures, nougat is often found in chocolate bars, festive treats, or enjoyed on its own. Making nougat at home may seem intimidating, but with the right ingredients and a little patience, you can master this delicious sweet in your own kitchen.

In this guide, we’ll walk you through a traditional nougat recipe using British ingredients and methods—perfect for gifts, festive occasions, or just satisfying your sweet tooth.

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What is Nougat?

Nougat is a sweet made by whipping egg whites into a froth and then mixing them with a hot sugar and honey syrup. It is typically packed with roasted nuts such as almonds, pistachios, or hazelnuts, and sometimes flavoured with vanilla, rosewater, or dried fruit.

There are three main types:

White nougat (Torrone) – soft and chewy

Brown nougat (Nougatine) – caramelised and crunchy

Viennese nougat – creamy and chocolate-based

In this post, we focus on the classic white nougat, soft and filled with roasted nuts.

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Ingredients

2 large egg whites

300g caster sugar

200g runny honey

100g glucose syrup (or golden syrup)

100ml water

1 tsp vanilla extract

250g mixed roasted nuts (almonds, pistachios, hazelnuts)

Edible rice paper (optional, for lining)

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Equipment

Sugar thermometer

Electric whisk or stand mixer

Saucepan

Loaf tin or baking tray

Baking parchment or edible rice paper

Spatula

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Instructions

1. Prepare the Tin

Line a loaf tin or baking tray with baking parchment or edible rice paper. Lightly oil the sides for easier removal.

2. Roast the Nuts

If your nuts aren’t already roasted, toast them in the oven at 160°C for 10–15 minutes until golden and fragrant. Let them cool completely.

3. Whip the Egg Whites

In a clean bowl, beat the egg whites until they form stiff peaks. Set aside.

4. Cook the Sugar Syrup

In a saucepan, combine sugar, honey, glucose syrup, and water. Heat gently to dissolve the sugar, then increase the heat and bring it to 140°C (hard ball stage) on a sugar thermometer.

Tip: Do not stir the syrup while it boils, as this can cause crystallisation.

5. Combine Syrup and Egg Whites

With the mixer running on medium speed, slowly pour the hot syrup into the whipped egg whites in a thin, steady stream. Continue beating until the mixture becomes thick, glossy, and holds its shape — about 5–10 minutes.

6. Add Flavour and Nuts

Fold in the vanilla extract and roasted nuts using a spatula. Work quickly, as the mixture will begin to firm up.

7. Shape and Set

Pour the nougat into your prepared tin. Use an oiled spatula or spoon to smooth the top. If using, place another layer of rice paper on top.

Let it cool at room temperature for several hours or overnight until fully set.

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Cutting and Storing

Once firm, remove the nougat from the tin and slice into pieces using a sharp knife. Lightly oil the knife if it sticks.

Storage Tips:

Wrap individual pieces in parchment or cellophane

Store in an airtight container

Keeps well for up to 2 weeks in a cool, dry place

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Customisation Ideas

Chocolate drizzle: Dip or drizzle nougat with melted dark or milk chocolate

Dried fruit: Add chopped cranberries, apricots, or cherries

Spices: Try cinnamon, cardamom, or orange zest for a seasonal twist

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Final Thoughts

Homemade nougat is a rewarding sweet that looks as beautiful as it tastes. Whether you're making it for yourself, sharing with loved ones, or preparing holiday hampers, nougat adds a touch of elegance to any occasion. With a few simple ingredients and a little care, you can craft a treat that’s truly impressive.

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--- write ✍️ by foodie Parmod.