How To Make Old Fashioned Holiday Nougat

There is something wonderfully nostalgic about old-fashioned holiday nougat. Soft, chewy, sweet, and packed with toasted nuts, homemade nougat is the kind of candy that feels like it belongs on a Christmas dessert table.

Traditional nougat takes a little patience, but the ingredients are surprisingly simple. Once you understand how the sugar and honey mixture works, you can make beautiful pieces of homemade nougat to serve during the holidays or package as edible gifts.

What Is Traditional Nougat?

Nougat is a confection traditionally made from sugar, honey, whipped egg whites, and nuts. Depending on the recipe and region, it can be soft and chewy or firmer and more brittle.

Classic holiday nougat is usually flavored with vanilla and sometimes citrus zest, and almonds, pistachios, hazelnuts, or other nuts are folded into the mixture.

The result is a sweet candy with a pleasantly chewy texture and plenty of toasted nut flavor.

Ingredients

For a traditional batch of homemade holiday nougat, you’ll need:

• 2 cups granulated sugar
• 1 cup honey
• 1/2 cup light corn syrup
• 2 large egg whites
• 2 cups roasted almonds
• 1 cup roasted pistachios
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Edible rice paper, optional

You can replace some of the almonds or pistachios with hazelnuts, depending on your preference.

Equipment You’ll Need

Nougat requires careful temperature control, so a few pieces of equipment make the process much easier.

You’ll want:

• A heavy-bottomed saucepan
• A candy thermometer
• A stand mixer or electric hand mixer
• A heatproof spatula
• A baking pan
• Parchment paper or edible rice paper
• A sharp knife

A candy thermometer is particularly useful because the final texture of nougat depends heavily on the temperature of the sugar syrup.

Step 1: Prepare the Pan

Line a square or rectangular baking pan with parchment paper.

If you have edible rice paper, place a sheet on the bottom of the pan. Traditional nougat is often sandwiched between sheets of edible wafer paper, which makes it easier to handle and gives it a classic appearance.

Lightly grease the parchment if necessary.

Step 2: Toast the Nuts

Spread the almonds and pistachios on a baking sheet.

Toast them in a 350°F (175°C) oven for approximately 8–10 minutes, or until fragrant and lightly golden.

Keep the nuts warm while you prepare the nougat.

Warm nuts are easier to incorporate into the mixture without causing the nougat to cool too quickly.

Step 3: Cook the Sugar and Honey

Combine the sugar, honey, and corn syrup in a heavy-bottomed saucepan.

Heat the mixture over medium heat, stirring until the sugar dissolves.

Once the mixture begins boiling, stop stirring and attach your candy thermometer.

Continue cooking until the syrup reaches approximately 290–300°F (143–149°C).

The exact temperature will affect the final texture. A slightly lower temperature produces softer nougat, while a higher temperature produces firmer candy.

Be extremely careful at this stage. Hot sugar syrup can cause serious burns.

Step 4: Whip the Egg Whites

While the syrup is cooking, place the egg whites and salt in the bowl of a stand mixer.

Beat until soft peaks form.

You don’t want to whip them excessively. They should be fluffy and stable enough to hold their shape.

Step 5: Slowly Add the Hot Syrup

With the mixer running on low speed, slowly drizzle the hot sugar-and-honey syrup into the egg whites.

Pour it in gradually rather than all at once.

Once all of the syrup has been incorporated, increase the mixer speed and continue beating.

The mixture will become thick, glossy, and lighter in color.

Continue mixing until the nougat becomes very thick and begins pulling away from the sides of the bowl.

This can take several minutes, depending on your mixer.

Step 6: Add the Flavoring

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