1,441 easy and fully explained recipes, with +66K photos and 78 videos

Nougat

Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.

117K 1× 4.4/5 based on 9 reviews

Last modified on: June 19^th 2013

Keywords for this recipe:

For 900 g, you will need:

1 200 g whole almonds
2 125 g pistachios
3 400 g caster sugar
4 400 g honey
5 100 g water
6 70 g egg white
7 20 g caster sugar
8 4 sheets of rice (wafer) paper
Total weight: 1,327 grams

Change these quantities to make: 300 g 450 g 900 g 1 kg 800 g 2 kg 700 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 6 min.	35 min.	1 hour 41 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

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.

Stage 2

Pour 400 g caster sugar, 400 g honey and 100 g water into a pan.

Put on medium heat.

Stage 3

Check the temperature as it rises (use a electronic thermometer), until it reaches 150°C (302°F).

Stage 4 - 20 min.

The honey will cause the mixture to froth. Watch it carefully as it tends to boil over.

Stage 5 - 5 min.

When the mixture reaches 145°C (293°F), begin beating 70 g egg white, adding 20 g caster sugar halfway through.

Stage 6 - 5 min.

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.

Stage 7 - 5 min.

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.

Stage 8 - 3 min.

Change beaters: replace the whisk attachment with the flat beater or paddle ("K" beater for Kenwood) as the next stage requires more force.

Stage 9 - 5 min.

Set the food processor going again on slow speed, then tip in the mixed almonds and pistachios a few at a time.

Stage 10 - 5 min.

Leave to mix thoroughly...

Stage 11 - 3 min.

...then scoop out half the nougat onto a sheet of rice paper.

Stage 12 - 5 min.

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).

Stage 13 - 10 min.

Cut the nougat into strips...

Stage 14 - 20 min.

...then into blocks of whatever size you like.

Do the same for the remaining nougat.

You nougat is ready to be enjoyed.

Remarks

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.

Keeping

Several weeks in a tin.

Source

From the Internet, but with my personnal adaptations.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,542 Kcal or 27,390 Kj	70 gr	478 gr	484 gr
327 %	27 %	45 %	73 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
493 Kcal or 2,064 Kj	5 gr	36 gr	36 gr
25 %	2 %	3 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Egg

How much will it cost?

For 900 g : 18.89 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Honey: You can check-out other recipes which use it, like for example: Nonettes, Chocolate madeleines, Gingerbread, Hazelnut and orange cake, Cranachan, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Pear and lime meringue pie, Apricot jam with vanilla, Grapefruit cake, Chocolate sauce, ... All
	Whole almonds: You can check-out other recipes which use it, like for example: Crusty pistachio, almond and apricot flan, Grandma Solange's biscuits, Chocolate Truffles, Praline rochers, Moist cereal bars, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Pistachio powder or paste, Frozen Nougat, Pistachio cake, Apricot and pistachio clafoutis, Chocolate Truffles, ... All

Other recipes you may also like

Cervelas salad

This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5^th 201395K4.4 54 min.

Quick orange marmalade

Just oranges (organic) and sugar in this simplified marmalade recipe.
February 26^th 2014148K3.9 1 hour 11 min.

Home-made potato crisps

Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
March 19^th 2014101K3.9 26 min.

Macédoine of vegetables

A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
September 3^rd 2014155K4 1 hour 24 min.

Peach and green tea tart

This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
October 2^nd 201644K5 1 hour 11 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

I can't remember the last time I had Nougat, jh. It looks so good I wish I could have just a small sample:)

Thank you so much for sharing...Hope all is well with you and yours, Louise
Posted by Louise june 19^th 2013 at 20:52 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.