This almond honey nougat is a classic chewy confection inspired by traditional European nougat. It combines a rich honey sweetness with a light, airy texture and a generous mix of crunchy nuts, creating a candy that feels both indulgent and elegant. Perfect for holidays, gifts, or special occasions, this nougat is as satisfying to make as it is to eat.
Why You’ll Love This Recipe
This recipe delivers a beautifully balanced candy that is soft yet chewy, sweet but not overpowering. The combination of honey and sugar creates depth of flavor, while three different nuts add texture and visual appeal. It stores well, slices cleanly, and feels like a professional confection made right in your own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup whole hazelnuts, toasted
3/4 cup whole almonds, toasted
3/4 cup whole pistachios, toasted
2 cups granulated sugar
1 cup light corn syrup
1/2 cup honey
1/4 cup water
1/4 teaspoon salt
2 large egg whites, at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon orange blossom water, optional
1/4 cup unsalted butter, softened
Edible rice paper, optional, for lining and topping
Directions
Line a 9 x 13-inch pan with edible rice paper, trimming it to fit the bottom evenly. Set aside.
In a large heavy-bottomed saucepan, combine the sugar, corn syrup, honey, and water. Cook over medium heat, stirring constantly until the sugar dissolves completely. Use a wet pastry brush to wash down the sides of the pan to prevent crystallization.
Attach a candy thermometer to the saucepan and continue cooking the syrup without stirring until it reaches 252°F.
As the syrup approaches temperature, begin beating the egg whites in a stand mixer fitted with a whisk attachment until stiff peaks form. If the egg whites finish before the syrup is ready, pause the mixer to prevent overbeating.
Once the syrup reaches 252°F, carefully remove about 1/4 cup of the syrup and keep the remaining syrup cooking. With the mixer running on medium speed, slowly drizzle the 1/4 cup hot syrup into the egg whites. Increase the speed to high and beat for about 5 minutes until the mixture is glossy and holds firm peaks.
Continue cooking the remaining syrup until it reaches 315°F. Remove it from the heat immediately.
With the mixer running, slowly pour the hot syrup into the egg white mixture in a steady stream. Beat on high speed for another 5 minutes, until the nougat thickens and holds its shape well.
Add the vanilla extract, almond extract, orange blossom water, salt, and softened butter. Beat for an additional 5 minutes until the mixture forms a thick ribbon when the whisk is lifted.
Remove the bowl from the mixer and gently fold in the toasted nuts by hand.
Transfer the nougat into the prepared pan and smooth the top with a lightly greased spatula or knife. If using rice paper, place another sheet on top. Set a second pan over the nougat and weigh it down with a heavy object. Let the nougat cool and set for at least 3 hours, or overnight for best results.
Once set, loosen the edges, turn the nougat out onto a cutting board, and cut into small squares or rectangles using a lightly greased knife.
Servings and timing
This recipe makes about 96 small nougat candies, serving approximately 48 people.
Prep time: 30 minutes
Cook time: 45 minutes
Setting time: 3 hours
Total time: about 4 hours 15 minutes
Variations
You can customize this nougat by changing the nut combination, using only almonds or pistachios if preferred. Dried fruit such as chopped apricots or cherries can be folded in with the nuts for a fruity twist. For a slightly firmer nougat, reduce the butter slightly, or omit the orange blossom water for a more straightforward vanilla-almond flavor.
Storage/Reheating
Store the nougat in an airtight container at room temperature for up to two weeks. Wrapping individual pieces in parchment or wax paper helps prevent sticking. This candy does not require reheating and should always be served at room temperature for the best texture.
FAQs
What texture should nougat have when finished?
The finished nougat should be chewy and slightly stretchy, not hard or crumbly.
Can I make this without a candy thermometer?
A candy thermometer is strongly recommended, as precise temperatures are essential for proper texture.
Why did my nougat turn grainy?
Grainy nougat is usually caused by sugar crystallization or overcooking the syrup.
Can I skip the rice paper?
Yes, but the nougat will be stickier and harder to cut. Parchment paper can be used instead.
Is humidity really important for this recipe?
Yes, high humidity can affect the syrup and prevent the nougat from setting properly.
Can I use only one type of nut?
Absolutely. Using a single nut works well and simplifies preparation.
How small should I cut the pieces?
Small rectangles or bite-sized squares are ideal since nougat is quite rich.
Can I freeze nougat?
Freezing is not recommended, as it can affect both texture and flavor.
Why is my nougat too soft?
The syrup may not have reached the correct final temperature, or it may not have been beaten long enough.
Can I double this recipe?
Doubling is possible but challenging, as timing and mixing become more difficult with larger quantities.
Conclusion
Almond honey nougat is a timeless candy that rewards patience and precision with exceptional flavor and texture. With its fragrant honey base, airy chew, and crunchy nuts, this homemade treat is perfect for sharing, gifting, or savoring slowly. Once you master the technique, this recipe becomes a reliable favorite for special occasions and festive celebrations.
This almond honey nougat is a classic chewy confection combining a rich honey base with airy whipped egg whites and toasted nuts. With hints of vanilla and optional orange blossom, this elegant treat is perfect for gifting or festive occasions.
Ingredients
3/4 cup whole hazelnuts, toasted
3/4 cup whole almonds, toasted
3/4 cup whole pistachios, toasted
2 cups granulated sugar
1 cup light corn syrup
1/2 cup honey
1/4 cup water
1/4 teaspoon salt
2 large egg whites, at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon orange blossom water (optional)
1/4 cup unsalted butter, softened
Edible rice paper (optional), for lining and topping
Instructions
Line a 9×13-inch pan with rice paper if using. Trim to fit and set aside.
In a heavy saucepan, combine sugar, corn syrup, honey, and water. Cook over medium heat, stirring until sugar dissolves. Wash down sides with a wet pastry brush to prevent crystallization.
Attach a candy thermometer and continue cooking without stirring until mixture reaches 252°F (122°C).
While syrup heats, beat egg whites in a stand mixer until stiff peaks form. Pause mixer if needed once peaks form.
When syrup reaches 252°F, remove 1/4 cup and slowly drizzle it into the egg whites with mixer on medium. Increase speed to high and beat 5 minutes until glossy.
Continue cooking remaining syrup until it reaches 315°F (157°C). Remove from heat and slowly pour into the egg white mixture while mixing on high. Beat another 5 minutes until thick.
Add vanilla, almond extract, orange blossom water (if using), salt, and butter. Beat for 5 more minutes until thick ribbons form.
Remove bowl from mixer and fold in toasted nuts.
Spread nougat into prepared pan with a greased spatula. Top with another layer of rice paper if desired. Place a second pan on top and weigh it down. Let set for 3 hours or overnight.
Once set, cut nougat into small squares or rectangles using a lightly greased knife. Wrap pieces in parchment or wax paper if storing.
Notes
Use a candy thermometer for accurate results.
Swap in other nuts or add dried fruit for variation.
Store at room temperature; avoid humidity or freezing.
Let nougat set overnight for best texture and easy slicing.
