Almond and Hazelnut Nougat

This almond and hazelnut nougat recipe makes a classic chewy candy, sweet and nutty, packed with toasted nuts for a timeless homemade treat.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 45

Total Time 50

Ingredients

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

Whip the Egg White Fully: I like to whip it until it’s really stiff; it gives the nougat that light, airy bite that I love.

Let the Syrup Cool Slightly: I always wait a few minutes before mixing it with the egg white so the heat doesn’t cook it too fast.

Keep Stirring on the Stove: I stir the mixture constantly over low heat until it turns thick and glossy; it’s the part that makes the texture just right.

Grease the Mold Well: I make sure to grease the mold before pouring; otherwise, the nougat sticks and is hard to remove cleanly.

Wrap the Pieces to Store: I like to wrap each bar in parchment and keep them in an airtight container so they stay fresh and chewy for days.

Nutrition