This white chocolate almond nougat is a no-bake candy made with white chocolate, toasted almonds, pistachios, and amaretti biscuits. Soft, creamy, and easy to slice, it's a modern take on traditional nougat that sets perfectly in the fridge.
White Chocolate Almond Nougat (No-Bake Holiday Candy Bars)
I came up with this recipe one afternoon using leftover amaretti biscuits and a couple of bars of white chocolate, and it quickly became a regular in my fridge. There's something comforting about how simple it is to make, no oven, no thermometer, just melt, mix, and chill. Once set, it slices beautifully into neat bars that look far more impressive than the effort involved.
This version of white chocolate almond nougat is softer and creamier than classic nougat, but it still feels festive and familiar. I often make it ahead and keep it chilled for a few days; it holds its texture well and works just as nicely with a cup of coffee as it does wrapped up as a homemade gift. Whether you think of it as nougat or simply a white chocolate candy packed with nuts, it's one of those recipes that turns everyday ingredients into something special.
Why You'll Love This Recipe
- No Oven Required: This is one of those simple, no-bake recipes you can make in under 20 minutes.
- Great for Gifting: I like to cut them into small squares and wrap them for friends during the holidays.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Nuts & Biscuits: I use toasted almonds for crunch, pistachios for flavor and color, and crushed amaretti biscuits for that almond-forward snap that holds its texture once chilled.
- Cranberries: Their tartness balances the sweetness of the white chocolate and adds a bright contrast in every slice.
- White Chocolate & Butter: Good-quality white chocolate with a little butter creates a silky, creamy base that sets firm without being hard.
- Peanut Butter: My quiet addition, smooth peanut butter adds depth, richness, and a slightly chewy finish that makes this nougat extra satisfying.
How to Make Chocolate Almond Nougat
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Crush and Prep Dry Mix: Crush amaretti biscuits, then combine them with toasted almonds, pistachios, half the flaked almonds, and half the cranberries in a large bowl.
2. Melt Chocolate Mixture: Cut the white chocolate into pieces, add butter and peanut butter, and melt over a pan of simmering water, stirring until smooth.
3. Combine and Mix: Add the crushed biscuit and nut mixture to the melted chocolate and stir until everything is well coated.
4. Chill and Cut: Press the mixture into a lined tin, top with the remaining almonds and cranberries, chill for 1 hour, then slice into squares or rectangles.
My Tips for Recipe Success
Chill the Tin Before Slicing: I like to pop the whole nougat in the freezer for 10 minutes before cutting; it makes slicing super clean and keeps the chocolate from smudging.
Line the Tin Well: I always leave some extra parchment hanging over the edges so I can lift the nougat out easily once it's set; no sticking or mess.
Store in the Fridge for Lasting Freshness: I keep the nougat in an airtight container in the fridge; it stays firm, fresh, creamy, and perfectly crunchy for up to a week. I just lay parchment between the pieces so they don't stick together.
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Recipe
White Chocolate Almond Nougat
Ingredients
- 50 g Almonds
- 50 g Pistachios
- 100 g Flaked Almonds
- 100 g Dried Cranberries
- 100 g Amaretti Cookies
- 350 g White Chocolate - 2 Tablets
- 2 tablespoon Butter
- 4 tablespoon Peanut Butter
Instructions
- Crush the amaretti cookies in a large food bag using a rolling pin.
- Cut the white chocolate into small pieces and place in a medium bowl. Add the butter and peanut butter to the bowl with the white chocolate. Melt the mixture over a pan of simmering hot water, stirring continuously with a spatula until smooth. Remove from the heat and pour the chocolate mixture over the nut and biscuit mixture. Stir until fully combined.
- Tip the mixture into a baking tin lined with baking paper and spread it out evenly. Sprinkle the remaining flaked almonds and cranberries on top.
- Use a small rolling pin to gently flatten the surface. Refrigerate for at least 1 hour or until set.
- Lift the nougat out of the tin, transfer to a cutting board, and slice into small pieces or bars.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Simply excellent 👌