Chewy Honey Nougat with Toasted Almonds & Hazelnuts
This nougat recipe produces a beautifully chewy, honey-scented confection studded with toasted almonds and hazelnuts. Built on a cooked sugar syrup streamed into whipped meringue — the classic Italian meringue method — it delivers that signature pillowy-yet-firm bite that makes nougat one of the great confections of European patisserie.
Nougat de Montélimar, the most celebrated form of this candy, traces its origins to southern France where almond orchards and lavender honey converge. The technique sits at the intersection of confectionery science and meringue craft: a sugar syrup cooked to 126°C (firm ball stage) provides the structural backbone, while honey and glucose syrup contribute hygroscopic properties that keep the nougat soft and supple over time rather than crystallizing into a brittle mass.
What you will need:
Sugar Syrup
| Ingredient | Quantity (g) |
|---|---|
| Sugar | 184 |
| Honey | 45 |
| Glucose Syrup | 139 |
| Water | 56 |
French Meringue
| Ingredient | Quantity (g) |
|---|---|
| Egg White | 27 |
| Caster Sugar | 25 |
Others
| Ingredient | Quantity (g) |
|---|---|
| Roasted Almonds | 120 |
| Roasted Pistachios | 120 |
| Roasted Cashews / Hazelnuts | 150 |
| Confectioners’ Sugar | 25 |
Equipments:
- Digital Scale
- Heavy-bottomed saucepan (2–3L capacity)
- Digital candy thermometer or probe thermometer
- Stand mixer with whisk and flat beater attachments
- Half-sheet tray lined with silicone mat or parchment
- Rolling pin
- Offset or palette knife
- Sharp bread knife or chef’s knife
- Edible wafer paper (2 sheets) – (Optional)
- Ruler or guide bars for even thickness (optional)
General Details:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours (including 3 hours setting time)
Yield: Approximately 500g nougat (about 30–40 pieces)
Difficulty: Intermediate
Storage: Wrap individually in wax paper or plastic wrap. Store in an airtight container at cool room temperature for up to 3 weeks. Keep away from humidity.
Instructions:
Toast the Nuts
- Preheat the oven to 150°C (300°F).
- Spread the nuts on a tray in a single layer.
- Toast for 25 minutes until golden and fragrant, shaking the tray halfway through.
- Keep the nuts warm in the oven (reduce to 100°C) until ready to fold in — cold nuts will seize the nougat.
Cook the Sugar Syrup
- Combine sugar, honey, glucose syrup, and water in a heavy-bottomed saucepan.
- Heat over medium-high, stirring gently until the sugar dissolves.
- Once dissolved, stop stirring and attach a candy thermometer.
- Cook the syrup undisturbed to exactly 126°C (firm ball stage), then remove from heat immediately.
Prepare Meringue
- When the syrup reaches approximately 110°C, begin whipping egg whites in a stand mixer on medium-high speed.
- Once white foam starts to form, add the granulated sugar (24.66g) and continue beating to a stiff meringue.
Combine Syrup and Meringue
- With the mixer running on medium speed, slowly pour the 126°C syrup in a thin, steady stream into the meringue, avoiding the whisk.
- Once all the syrup is incorporated, stop beating and remove the whisk attachment.
- Add the confectioners’ sugar (24.66g) and replace the whisk with the flat beater attachment.
- Mix on low speed until the confectioners’ sugar is incorporated, then increase to high speed and beat for 7 minutes — the mixture will become very thick and pull away from the sides.
Add Nuts and Shape
- Add the hot toasted nuts to the bowl.
- Mix on low speed for 15–20 seconds, just until evenly distributed.
- Turn the nougat out onto a silicone sheet and use the sheet to knead well so all the nuts are evenly divided.
- Place another sheet on top and use a rolling pin to shape the nougat to an even thickness.
- Press the sides with a palette knife for clean edges.
- Place edible wafer paper or dust with powdered sugar on both sides.
Set and Cut
- Let the nougat cool down completely at room temperature.
- Wrap tightly with plastic wrap and let it set for at least 3 hours.
- Apply a thin layer of neutral oil on a bread knife and gently cut the nougat into long slices using smooth, full-length strokes.
- Portion each strip into the desired shape and size.
Try these!
- Chocolate Nougat (Nougat au Chocolat) — Fold 60g of melted dark couverture (70%) into the nougat base after the 7-minute beating phase, before adding nuts. Reduce honey slightly to balance bitterness.
- Tropical Nougat — Replace almonds with roasted macadamias, hazelnuts with toasted coconut chips, and fold in freeze-dried mango and passionfruit pieces.
- Pistachio-Rose Nougat — Use roasted pistachios as the sole nut, add 1 tsp rose water with the confectioners’ sugar, and fold in dried rose petals for a Middle Eastern-inspired variation.
- Brown Butter Nougat — Brown 30g of butter to noisette stage, cool slightly, and fold into the nougat base during the flat-beater phase for a rich, toasty depth.
Serving Suggestions
- Cut into small rectangles and serve as petit fours alongside espresso or digestifs after dinner.
- Wrap individual pieces in wax paper and present in a gift box for holidays, weddings, or Eid celebrations.
- Pair with a cheese board — nougat complements aged Comté, Manchego, or blue cheese beautifully.
- Chop roughly and fold into vanilla ice cream for a Nougat Glacé-inspired sundae.
- Serve alongside dark chocolate truffles and candied citrus peel as part of a French Treize Desserts spread.
Techniques Highlight
- Sugar Cooking to Firm Ball Stage (126°C) — Concentrating sucrose solution to a precise temperature that yields a firm but pliable sugar matrix when cooled — the structural backbone of nougat.
- Italian Meringue Method — Streaming hot sugar syrup into whipping egg whites to cook and stabilize the foam, creating a smooth, dense, heat-safe meringue base.
- Nut Toasting and Tempering — Dry-roasting nuts to develop Maillard browning and flavor, then holding warm to prevent thermal shock when folded into the hot nougat mass.
Nutrition Profile / 100g
Approximate values per piece (~14g), assuming ~35 pieces from a 500g yield. Based on USDA data for almond nougat.
| Nutrient | Per Piece (~14g) | Per 100g |
|---|---|---|
| Calories | 56 kcal | 398 kcal |
| Total Carbohydrates | 12.9g | 92.4g |
| Sugars | 6.3g | 45.0g |
| Dietary Fiber | 0.5g | 3.3g |
| Protein | 0.5g | 3.3g |
| Total Fat | 0.2g | 1.7g |
| Sodium | 5mg | 33mg |
| Calcium | 4mg | 32mg |
| Iron | 0.1mg | 0.6mg |
Note: These values are approximate and can vary based on the specific brands and types of ingredients used, as well as portion sizes.
Tips for Best Results:
Thermometer accuracy is non-negotiable — calibrate your probe in boiling water (should read 100°C at sea level) before starting. Even 2–3°C off will alter the final texture.
- A mild, light honey (acacia, clover) produces a cleaner flavor that lets the nuts shine. Dark or strongly flavored honeys (buckwheat, chestnut) will dominate.
- Glucose syrup, not corn syrup, is the standard — it inhibits crystallization and gives nougat its characteristic chew. Corn syrup can substitute but yields a slightly softer set.
- Keep nuts warm until the moment you fold them in. Cold or room-temperature nuts will cause the nougat mass to seize and become unworkable.
- Heavy-duty stand mixer required — nougat becomes extremely stiff during the 7-minute beating phase. Handheld mixers and lighter stand mixers may stall or overheat.
- Aim to pour syrup between the whisk and the bowl wall. Syrup hitting the whisk will spin it into hardened threads on the sides.
- Oil the knife blade between cuts to prevent sticking and get cleaner edges — use a neutral oil, not olive oil.
- Humidity is the enemy — work in a dry environment and store wrapped pieces in airtight containers with a silica gel packet if your climate is humid.
Troubleshooting Guide:
| Issue | Possible Cause | Fix |
|---|---|---|
| Nougat is too soft and sticky | Syrup did not reach 126°C or thermometer was inaccurate | Calibrate thermometer; ensure syrup reaches exactly 126°C before pouring into meringue |
| Nougat is too hard and brittle | Syrup overcooked past 130°C, or beaten too long at high speed | Remove syrup from heat immediately at 126°C; reduce beating time if nougat sets too firm |
| Grainy texture | Sugar crystallized during cooking due to stirring or sugar crystals on pan sides | Wash down pan sides with a wet brush; stop stirring once sugar dissolves |
| Nuts crumble or break apart | Over-mixing after adding nuts | Mix nuts in on low speed for only 15–20 seconds; finish folding by hand |
| Nougat seizes when nuts are added | Nuts were cold or at room temperature | Keep nuts warm in a low oven (100°C) until the moment of incorporation |
| Syrup flies onto bowl sides as threads | Syrup poured too fast or directly onto the whisk | Pour in a thin stream aimed between the whisk and bowl wall |
| Nougat sticks during cutting | Insufficient setting time or humid conditions | Set for minimum 3 hours (overnight preferred); oil knife blade between cuts |
| Uneven nut distribution | Insufficient hand-kneading after mixing | Use silicone sheet to fold and knead the slab 4–6 times before rolling flat |
You Might Also Like
This recipe is perfect for gift-giving during holidays, as petit fours alongside espresso, or as a standalone treat. Wrapped in edible wafer paper and stored in an airtight container, homemade nougat keeps beautifully for weeks, making it an ideal make-ahead confection for Eid, Christmas, weddings, or any occasion that calls for something handcrafted and impressive.
Don’t forget to share your results and tag @bake.hows on instagram
