Almond hazelnut nougat feels like a sweet little gift, chewy, nutty, and full of honey flavor. This Nougat recipe is a longtime family favorite that always brings a smile.
If you've ever had almond and hazelnut nougat during the holidays, you know how special it feels. Not fancy, not complicated, just a soft and chewy nougat that's sweet, nutty, and unforgettable. In Spain, we call it turrón, and for me, it was always part of Christmas nougat traditions. There was always a block of this chewy nougat dessert on the table, and I can still picture myself sneaking little pieces from the kitchen when no one was looking.
The mix of roasted almonds, hazelnuts, and honey gives this rich and sweet nougat its classic flavor, while the whipped egg white nougat base keeps it light. It's a traditional nougat recipe that feels timeless, just like a grandma's nougat recipe.
This nougat candy is everything a family favorite nougat recipe should be, sweet, chewy, and full of nutty flavor. Whether you call it turrón, Italian nougat, or simply a homemade nougat gift, this easy nougat recipe with nuts and honey always feels festive and made with love.
Jump to:
⭐Why You'll Love This Nougat Recipe
- Only 5 Ingredients: All pantry staples, no glucose syrup or additives, just simple, real ingredients.
- No Fancy Equipment: A saucepan, whisk, and candy thermometer are all you need.
- Perfect for Gifting: Wrap them in parchment and tie with string; they make lovely homemade gifts.
🧾Almond Hazelnut Nougat Ingredients
Here's the breakdown of what's in this Almond Hazelnut Nougat recipe:
- Almonds: I always go for whole almonds and toast them myself; nothing beats that warm, nutty aroma they release as they turn golden. It adds so much depth to the nougat.
- Hazelnuts: I love using hazelnuts because they bring a rich, slightly sweet flavor that pairs beautifully with the almonds. Toasting them really brings out their best.
- Honey: I prefer a mild, floral honey here; it gives the nougat a natural sweetness without overpowering the nuts. It also helps make the texture soft and chewy.
- Sugar: A little sugar helps firm everything up and balances the honey. I've found that using the right amount gives just the right chewiness without making it overly sticky.
- Egg White: Whipping the egg white into stiff peaks gives the nougat its classic light and fluffy base. I like how it holds all the nuts together while keeping the texture soft.
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 visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Toast the Nuts: Toast the almonds and hazelnuts in a pan over medium-low heat for 5-8 minutes until golden, then let them cool.
2. Make the Syrup: Heat honey and sugar in a saucepan until it reaches 120-130°C or forms a thin thread. Let it cool for 3 minutes.
3. Whip and Combine: Beat egg whites to stiff peaks. Slowly whisk the the egg whites into the syrup, then cook the mixture over low heat, stirring until thick and glossy.
4. Finish the Nougat: Stir in the toasted nuts, pour into a greased mold, and spread evenly. Let it cool at room temperature, then slice into 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
Use a Heavy-Bottomed Pan: I like using a heavy pan when cooking the syrup; it heats more evenly and helps prevent the honey and sugar from burning.
Test the Syrup Without a Thermometer: If you don't have a candy thermometer, dip a spoon in the syrup and let it drop; when it forms a short thread that's not too runny, it's ready.
Let It Rest Overnight: I usually leave the nougat to set overnight. It firms up perfectly and is easier to cut the next day.
Slice with an Oiled Knife: If the nougat is a little sticky, I lightly oil the blade of my knife; it helps make cleaner cuts without dragging through the nuts.
🍬More Nougat Recipes to Try!
If you're enjoying this nougat recipe, you'll definitely want to try these other delicious nougat recipes too; they're just as tempting.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all the latest updates.
📖 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 over medium-low heat for 5-8 minutes until golden brown.
- Transfer the nuts to a bowl and let them cool.
- In a small saucepan, heat the honey and sugar over medium heat, stirring constantly until dissolved and bubbling.
- In a large bowl, separate the egg white and whip it with an electric mixer until stiff peaks form.
- When the syrup reaches 248-266°F (120-130°C) or forms a thin thread when dropped from a spoon, remove it from the heat.
- Let the syrup cool slightly for about 3 minutes.
- Gradually add the whipped egg white into the syrup, stirring first with a spatula, then whisking until fully combined.
- Place the mixture back over low heat and beat continuously for 8-10 minutes until thick and glossy.
- Remove from the heat and fold in the toasted almonds and hazelnuts.
- Pour the mixture into a greased mold and spread it evenly with a spatula.
- Let the nougat cool at room temperature for several hours until firm.
- Once set, remove from the mold and cut 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.