Give this almond and hazelnut nougat recipe a try, and it might just bring back some happy childhood memories. Nougat is a favorite treat during Christmas in many places. When you bite into this crunchy, roasted almond and hazelnut nougat, it's a delightful experience that can remind you of those sweet moments from the past.
Almond Hazelnut Nougat Recipe
Growing up in Spain I was lucky enough to be treated with this delight every Christmas, a chewy treat also known as Turron, it is a perfect mix of sugar, honey, and roasted nuts. Each bite melts in the mouth, filling the senses with the sweet smell of toasted almonds and hazelnuts.
When you bite into this nougat (Turron de almendra), the subtle crunch of the nuts gives a nice contrast to the smooth nougat base. It is a timeless treat that's sure to impress you.
One of the most exciting things about nougat is how easily you can customize it. You start with a soft, sweet and light, fluffy base, then the fun begins. You can mix in roasted nuts and flavors, creating something unique each time.
The version I'm sharing today is packed with roasted, crunchy almonds and hazelnuts. It's a real treat!
You will find many more nougat recipes here, each recipe has a slightly different twist. That’s part of the joy, you can try other variations until you find your perfect match.
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⭐Why You'll Love This Recipe
- Simple Ingredients: You can easily find all the ingredients at your local supermarket.
- Delicious Flavor: This nougat is such a delightful blend of sweet and nutty flavors!
- Gifting and Sharing: Homemade nougat candies make a wonderful gift for your loved ones during special occasions or festive seasons.
🧾Ingredients
Here is a list of everything you need:
- Almond and Hazelnut: In this nougat recipe, I love using almonds and hazelnuts for their rich, nutty flavor and satisfying crunch. But if you have allergies or just prefer different nuts, you can try swapping them out for pistachios, cashews, or peanuts to create your own unique flavor combination.
- Honey and Sugar: I use honey and sugar to make syrup for the nougat. They add sweetness and help give it the perfect texture.
- Egg White: In this recipe, I use fresh egg. You'll want to whip the egg white until it forms stiff peaks. Then, you gently fold in the hot sugar and honey syrup. This gives the nougat a softer, fluffier, and airy consistency.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Almond Hazelnut Nougat
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Toast the almonds and hazelnuts in a pan over medium-low heat for about 5-8 minutes, or until they turn golden brown. Put them in a bowl and let them cool.
2. In a small saucepan, heat the honey and sugar over medium heat, stirring constantly until the sugar dissolves and the mixture starts to bubble.
3. In a large bowl, separate the egg whites from the yolks and use an electric mixer to beat the egg whites until they form stiff peaks.
4. Take the syrup off the heat when the honey and sugar mixture reaches 120°C - 130°C (248°F - 266°F) on a candy thermometer, or when it forms a thin, short thread when you dip a spoon into it. Let the syrup cool for about 3 minutes.
5. Slowly pour the egg white into the syrup, stirring with a spatula, then whisk until the egg white is completely mixed in.
6. Heat the egg white syrup mixture on low, stirring constantly until it thickens and looks shiny, about 8-10 minutes.
9. Take it off the heat, then add the almonds and hazelnuts and gently mix until they're evenly spread throughout.
10. Pour the mixture into the greased mold and spread it evenly with a spatula.
11. Let the nougat cool and firm up at room temperature for a few hours. Once firm, remove it from the mold and lice the nougat into rectangle-shaped bars.
🍽 How to Serve
I like to cut almond hazelnut nougat into bite-sized pieces or larger bars. Then, I arrange them on a platter for easy serving, alongside other treats like chocolate fudge, and caramels. It makes for a delightful presentation!
💭Tips for Recipe Success
Be Cautious When Cooking Sugar Syrup: Be careful not to overcook the sugar syrup, as it can crystallize and make your nougat tough and grainy.
Add the Egg White Slowly to the Sugar Syrup: To prevent lumps, slowly whisk the egg white into the sugar syrup, making sure to whisk continuously.
Work Quickly: For a softer nougat, gently fold in the nuts and avoid overmixing. The nougat mixture can set quickly, so be mindful of that.
Let it Set Properly: For the best results, let the nougat set completely before slicing. It might take a few hours or even overnight, but it's worth the wait!
Storage: To keep any leftover nougat fresh, just store it in an airtight container. It'll stay delicious at room temperature, especially if you keep it in a cool, dark, and dry spot.
❓Commonly Asked Questions
Nougat is a sugary treat made with sugar, honey, whipped egg whites, and nuts like almonds or hazelnuts. Different places have their own versions with extra flavors. During Christmas, it's a favorite and a great homemade present.
Nougat is a yummy treat usually made with sugar, honey, whipped egg whites, and nuts. Different regions and cooks might use slightly different ingredients, but these basic parts stay the same.
🍬More Nougat Candy to Try!
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Almond and Hazelnut Nougat
Ingredients
- 100 g Almonds
- 100 g Hazelnuts
- 125 g Honey
- 125 g Sugar
- 1 Egg White
Instructions
- Toast the almonds and hazelnuts in a saucepan at medium-low heat for about 5-8 minutes or until they turn golden brown.
- Place them in a bowl and let them cool down.
- In a small saucepan, heat the honey and sugar over a medium flame, stirring constantly until the sugar completely dissolves and the mixture begins to bubble.
- In a big bowl, separate the egg white from the yolk and use an electric mixer to whip the egg whites until they reach a stiff peak consistency.
- Remove the syrup from the heat, once the honey and sugar mixture reaches around 120°C - 130°C(248°F -266°F) on a candy thermometer or dip a spoon into the syrup and then the syrup will form a thin and not too long thread.
- Let the syrup cool down a little bit for around 3 minutes.
- Gradually add the egg white into the syrup, beat with a spatula, and then with a whisk until the egg white is fully incorporated.
- Cook the egg white syrup mixture on low heat and beat continuously until the mixture becomes thick and glossy around 8-10 minutes.
- Remove from the heat, add the almonds and hazelnuts, and fold in until they are evenly distributed.
- Pour the mixture into the greased mold and evenly spread it using a spatula.
- Allow the Nougat to cool and set it at room temperature for a few hours or until it becomes firm. Once set, take it out from the mold and place it on a cutting board.
- Cut the turron into rectangular 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.
Sandra says
Thanks for sharing this lovely delight, I never thought this was so easy to make, they are my favorite so I will make them soon.