Homemade Almond Nougat Recipe

If you have a sweet tooth and love that chewy, nutty candy with a hint of honey, then you are definitely going to adore this Homemade Almond Nougat Recipe. It’s a classic treat that feels both nostalgic and luxurious at the same time. Picture soft nougat dotted with delightful crunchy almonds, melting slowly in your mouth with just the right balance of sweetness and a subtle vanilla aroma. Making nougat from scratch might sound challenging, but I promise this recipe will bring you joy, plus the satisfaction of creating a truly special confection with your own two hands.

Ingredients You’ll Need

These ingredients may look simple, but each one plays a crucial role in building that perfect nougat texture and flavor. The combination of honey and sugar creates a luscious, chewy base, while the egg whites lighten the nougat to a fluffy consistency. Almonds add the essential crunch, and the wafer sheets help keep everything neat and easy to handle.

• Granulated sugar: Provides structure and sweetness, ensuring that classic nougat chew.
• Honey: Adds a rich, natural sweetness with a glossy finish to the nougat texture.
• Water: Helps the sugar dissolve evenly as the syrup cooks.
• Vanilla extract: Infuses subtle warmth and a gentle floral note; clear vanilla is preferred to keep the nougat’s light color.
• Egg whites: Whipped into firm peaks, these give the nougat its light, airy texture.
• Powdered sugar: Stabilizes the mixture and helps prevent sticking.
• Almonds: Roughly chopped for the perfect crunchy surprise in every bite.
• Wafer paper: Also known as edible rice paper; it keeps the nougat from sticking and makes cutting cleaner and easier.

How to Make Homemade Almond Nougat Recipe

Step 1: Prepare the Sugar Syrup

In a large nonstick pot, combine granulated sugar, honey, water, and vanilla extract. Cook this over medium heat while stirring constantly. Your goal is to dissolve the sugar fully and let the mixture gently boil until it reaches 300 degrees Fahrenheit on a candy thermometer. This precise temperature creates the perfect brittle base that transforms into chewy nougat after mixing.

Step 2: Beat the Egg Whites

While the syrup cooks, whisk the egg whites in a large mixing bowl at room temperature until you get stiff peaks. This step is critical to getting the light, fluffy texture in the final nougat, so be patient and ensure they are firm but not dry.

Step 3: Combine Syrup and Egg Whites

With your mixer running at medium-high speed, slowly drizzle the hot sugar syrup into the beaten egg whites in a thin, steady stream. This process takes about 3 to 4 minutes and requires a steady hand to avoid cooking the eggs prematurely. Keep whipping the mixture for 15 to 20 minutes afterward. You’ll notice it nearly doubles in volume and changes from a golden tone to an ivory shade — that’s your nougat coming to life!

Step 4: Add Powdered Sugar and Almonds

Gradually sift in the powdered sugar while mixing to incorporate it fully. Then, at a low speed, gently fold in the chopped almonds. Be ready for a thick, sticky mixture that’s bursting with nutty flavor and perfect texture to set.

Step 5: Shape and Set the Nougat

Line a 9×13 inch rectangular pan with one sheet of wafer paper. Dump the nougat mixture onto it and spray lightly oiled palms spread it out evenly to the edges. Cover it with a second wafer sheet and press or gently roll with a rolling pin to smooth the surface. Let it cool and set overnight. This resting period is essential for the nougat to firm up while retaining its wonderful chewiness.

Step 6: Cut and Wrap

The next day, loosen the nougat edges with a knife sprayed with oil so it won’t stick. Flip the nougat onto a cutting board, then cut it into squares with a sharp, oiled knife to prevent sticking. Wrap each piece individually with waxed candy paper to keep them from adhering to each other and to preserve freshness.

How to Serve Homemade Almond Nougat Recipe

Garnishes

Adding a light dusting of powdered sugar or drizzling a little bit of melted white chocolate over the nougat squares can elevate their presentation for parties or special occasions. A sprinkle of finely chopped pistachios or edible flower petals also brings color and an extra touch of elegance.

Side Dishes

Nougat pairs beautifully with a crisp espresso or a steaming cup of floral tea to balance the sweetness. You can also serve it alongside slices of fresh fruit like pears or figs for a fresh and sophisticated treat platter.

Creative Ways to Present

For festive times, shape your nougat into festive molds before setting, or layer it in small glass jars with thin layers of crushed biscotti for a no-bake dessert parfait. Wrapping each piece with decorative ribbons or personalized tags turns this classic candy into a thoughtful gift that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

Nougat keeps very well at room temperature if stored properly. Place the wrapped pieces in an airtight container, keeping them in a cool, dry place away from direct sunlight. This will maintain the perfect chewy texture for up to two weeks.

Freezing

If you want to keep your Homemade Almond Nougat Recipe fresh longer, the pieces freeze nicely. Wrap them individually and place in a freezer-safe bag or container. When ready to enjoy, let the nougat thaw at room temperature; it will retain its delicious flavor and texture.

Reheating

Nougat doesn’t need reheating since it’s best enjoyed at room temperature, but if it has hardened in cool storage, simply leave it out for a bit to soften before serving. Avoid microwaving, as it can change the texture undesirably.

FAQs

Can I use other nuts instead of almonds?

Absolutely! While almonds are classic, you can substitute or combine with pistachios, hazelnuts, or walnuts depending on your preference. Just make sure the nuts are roughly chopped for the best texture.

Why is the candy thermometer important for this recipe?

The thermometer ensures the sugar syrup reaches the hard ball stage (about 300°F), which is crucial for the nougat’s chewy yet firm consistency. Without it, the nougat might turn out too soft or too hard.

What if I don’t have wafer paper?

Wafer or rice paper helps prevent sticking and keeps your nougat neat, but if you can’t find it, you can try parchment paper lightly sprayed with oil. The texture might differ slightly, but the nougat will still be delicious.

Can I add flavors other than vanilla?

Yes, you can riff on this recipe by adding rose water, orange blossom water, or even a pinch of cinnamon. Just substitute the vanilla extract accordingly to explore exciting variations!

Is it safe to use raw egg whites in this recipe?

The hot sugar syrup is poured into the egg whites while beating, which effectively cooks the egg whites, making the recipe safe to eat. If you’re concerned, you can use pasteurized egg whites, but it’s generally not necessary.

Final Thoughts

There is something truly special about making your own Homemade Almond Nougat Recipe – the process is rewarding and the results are absolutely delicious. With just a few simple ingredients and a little patience, you can create a classic sweet treat that impresses family and friends alike. Give this recipe a try, and I’m confident it will become one of your treasured favorites to share and savor for years to come.

Homemade Almond Nougat Recipe

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This classic nougat recipe produces a chewy, sweet confection featuring a golden ivory color, crunchy almonds, and delicate layers of edible wafer paper. Perfect for candy lovers, this homemade treat uses simple ingredients like sugar, honey, and egg whites, transforming them into a delightful sweet perfect for gifting or sharing. The slow cooking and careful mixing ensure the nougat achieves the right texture and volume, making it a timeless favorite.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours 40 minutes
• Yield: 20 servings
• Category: Candy
• Method: Stovetop
• Cuisine: French

Ingredients

Candy Base

• 2 cups Granulated sugar
• 1.5 cups Honey
• 2 tbsp Water
• 2 tsp Vanilla extract (Use clear vanilla extract, if possible)

Meringue

• 4 Egg whites (From large eggs, Room temperature)

Additional Ingredients

• 3/4 cup Powdered sugar
• 1.5–2 cups Almonds (Roughly chopped, or a combination of various nuts)
• 2 sheets Wafer paper (Also known as edible rice paper)

Instructions

1. Prepare the sugar syrup: In a large nonstick pot, combine granulated sugar, honey, water, and vanilla extract. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture reaches 300°F on a candy thermometer.
2. Beat egg whites: While the syrup cooks, beat the room temperature egg whites in a separate large bowl until firm peaks form.
3. Incorporate hot syrup into egg whites: Slowly drizzle the hot sugar syrup into the egg whites in a thin, continuous stream over 3-4 minutes, while beating at medium-high speed to prevent premature cooking. This step is critical for the nougat’s light texture.
4. Whip the mixture: Continue beating the mixture for 15-20 minutes until it roughly doubles in volume and turns a pale ivory color instead of golden.
5. Add powdered sugar: Gradually incorporate the powdered sugar while mixing to thicken and stabilize the nougat.
6. Mix in nuts: Add chopped almonds (or other nuts) at low speed, blending them into the thick, sticky nougat mixture evenly.
7. Transfer to pan: Dump the nougat onto a 9×13 inch rectangle pan lined with one sheet of wafer paper.
8. Spread and cover: Lightly oil your palms and spread the nougat as evenly as possible. Cover with the second sheet of wafer paper and press down or roll gently with a rolling pin to smooth out the surface.
9. Set overnight: Allow the nougat to cool and set thoroughly overnight at room temperature.
10. Cut and serve: Spray a knife with oil and run it around the edges to loosen the candy. Flip the nougat onto a cutting board and cut into squares with an oiled sharp knife, reapplying oil often to prevent sticking.
11. Wrap pieces: Wrap each nougat piece in waxed candy paper to prevent them from sticking to each other during storage.

Notes

• Using clear vanilla extract is preferred to avoid discoloring the nougat.
• Ensure egg whites are at room temperature for better volume when beaten.
• The candy thermometer is essential for hitting the correct temperature to achieve proper nougat texture.
• Greasing your hands and knife with oil helps prevent sticking during spreading and cutting.
• Wrap nougat pieces individually to maintain freshness and prevent sticking.
• You can substitute almonds with other nuts like pistachios or hazelnuts based on preference.