Step by step recipe:

  1. 15 min.Nougat : Photo of step #1
    Preheat the oven to 180°C (360°F).

    Spread 200 g whole almonds out on a baking sheet and 200 g whole almonds on another.

    Take the pistachios out of the oven after 10 minutes and the almonds after 15 minutes.
  2. Nougat : Photo of step #2
    Pour 400 g caster sugar, 400 g honey and 100 g water into a pan.

    Put on medium heat.
  3. Nougat : Photo of step #3
    Check the temperature as it rises (use a electronic thermometer), until it reaches 150°C (302°F).
  4. 20 min.Nougat : Photo of step #4
    The honey will cause the mixture to froth. Watch it carefully as it tends to boil over.
  5. 5 min.Nougat : Photo of step #5
    When the mixture reaches 145°C (293°F), begin beating 70 g egg white, adding 20 g caster sugar halfway through.
  6. 5 min.Nougat : Photo of step #6
    As soon as the sugar mixture reaches 150°C (302°F), slow down the mixer and slowly pour the liquid into the beaten egg whites so that it is evenly mixed in.
  7. 5 min.Nougat : Photo of step #7
    Leave the beater running for another 5 minutes to give the egg-white mixture time to cool down a little.

    Note: In effect you are making italian meringue with honey. You will see what a beautiful ivory colour this gives.
  8. 3 min.Nougat : Photo of step #8
    Change beaters: replace the whisk attachment with the flat beater or paddle ("K" beater for Kenwood) as the next stage requires more force.
  9. 5 min.Nougat : Photo of step #9
    Set the food processor going again on slow speed, then tip in the mixed almonds and pistachios a few at a time.
  10. 5 min.Nougat : Photo of step #10
    Leave to mix thoroughly...
  11. 3 min.Nougat : Photo of step #11
    ...then scoop out half the nougat onto a sheet of rice paper.
  12. 5 min.Nougat : Photo of step #12
    Place a second sheet of rice paper on top and roll, using a rolling pin (you can put blocks on either side to keep the thickness even; here I'm using 2 steel rules).
  13. 10 min.Nougat : Photo of step #13
    Cut the nougat into strips...
  14. 20 min.Nougat : Photo of step #14
    ...then into blocks of whatever size you like.

    Do the same for the remaining nougat.

    You nougat is ready to be enjoyed.


If you would like your nougat very white, like the commercially-produced version, replace half the honey with a mixture of sugar and glucose syrup in equal quantities.


From the Internet, but with my personnal adaptations.

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