Homemade Nougat Recipe (Soft & Chewy)

Pistachios and honey

Desserts ·
1 hour plus resting time
·
10 medium nougats
Posted on . by

I was never a big fan of nougat—until I moved to France and tasted one in a Christmas market. Traditional French nougat from Montélimar has a perfectly soft, chewy texture that’s nothing like the tooth-aching versions I remembered. After trying different types of nougat, from Spanish turrón to Italian torrone, I finally understood why it’s such a beloved classic and wanted to develop a recipe.

This homemade nougat recipe is a little technical, but completely worth it. You’ll need a candy thermometer and a stand mixer to manage the sugar syrup and egg whites, but the result is a beautifully chewy nougat that keeps well and makes a perfect edible gift—especially for Christmas.

Temperature is key: cook the sugar syrup between 120°C–150°C (248°F–302°F) for a soft nougat, or 165°C–170°C (329°F–338°F) for a firmer texture.

Ingredients

Home made nougat

Method

Home made Nougat

  • If you’re using nuts other than pistachios, toast them in the oven at 170°C (356°F) for about 12 minutes, until lightly golden and fragrant.
    Tip: I recommend not toasting pistachios, as they can lose their delicate flavour and colour.

  • Whip the egg whites in a stand mixer until they start to form soft peaks. Gradually add sugar #1, a little at a time, and continue whipping until you have a glossy, stable meringue.

  • In a saucepan, combine sugar #2, glucose syrup, and water. Cook over medium heat until the syrup reaches 150°C (302°F).
    At the same time, gently heat the honey in a separate pan until it reaches 120°C (248°F).

    Once the honey reaches temperature, slowly pour it into the whipped egg whites while the mixer is running on low speed. Keep whisking continuously to avoid deflating the meringue.

  • Switch the whisk attachment to a flat beater (paddle). Continue mixing until the mixture thickens and begins to dry out slightly and pull away from the sides of the bowl.

    Fold in the pistachios (or other toasted nuts) until evenly distributed.

  • Transfer the nougat onto a silicone mat and cover with baking paper. Press gently to level it out. Let it dry at room temperature overnight.

  • Lightly oil a sharp knife with neutral oil and cut the nougat into pieces. Dust with a mixture of icing sugar and cornflour to prevent sticking.

    Storage: Wrap the nougat in baking paper. It will keep well at room temperature for up to two weeks.

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