There’s something so nostalgic about biting into a piece of soft, chewy nougat. It’s a candy that feels both old-fashioned and timeless, with just the right amount of sweetness and the perfect texture to melt in your mouth. This Simple Nougat Candy Recipe makes it easy to recreate that classic confectionery magic in your own kitchen.
The first time I made nougat, I was amazed at how something so delicate could be made from such simple ingredients. The glossy, fluffy mixture transforms into a sweet treat that’s both satisfying and elegant.
What I love most about this recipe is how versatile it is. Add nuts, dried fruit, or even a drizzle of chocolate for a personal twist. Let’s roll up our sleves and make some Simple Nougat Candy!
Simple Nougat Candy is a light, chewy treat made with sugar, honey, and egg whites, and filled with your choice of nuts or dried fruits. This classic candy is surprisingly easy to make and perfect for gifting or satisfying your sweet tooth.
An Exciting Story
The first time I brought Simple Nougat Candy to a holiday party, it was an instant hit. My husband loved the chewy texture, and my guests couldn’t believe it was homemade. Now, it’s one of my go-to recipes for special occasions and edible gifts.
Why This Simple Nougat Candy Recipe?
- Soft and Chewy: Perfectly light texture that melts in your mouth.
- Customizable: Add nuts, fruits, or even chocolate for your own twist.
- Classic Treat: A nostalgic candy with timeless appeal.
- Perfect for Gifting: Beautifully packaged nougat makes a thoughtful homemade gift.
- Surprisingly Easy: Simple ingredients and straightforward steps.
What You Need for Simple Nougat Candy
- For the Nougat Base:
- 2 cups granulated sugar
- ½ cup honey
- ¼ cup water
- 2 large egg whites
- 1 tsp vanilla extract
- Pinch of salt
- Optional Add-Ins:
- 1 cup chopped almonds, pistachios, or hazelnuts
- ½ cup chopped dried fruits (apricots, cranberries, or cherries)
- For Preparation:
- Edible wafer paper or parchment paper
How to Make Simple Nougat Candy
- Prepare the Pan:
- Line a 9×9-inch baking dish with edible wafer paper or parchment paper. If using parchment, grease it lightly with butter or non-stick spray.
- Heat the Sugar Syrup:
- In a medium saucepan, combine the sugar, honey, and water. Heat over medium heat, stirring until the sugar dissolves. Attach a candy thermometer to the side of the pan and bring the mixture to 260°F (127°C) without stirring further.
- Whip the Egg Whites:
- While the syrup is heating, beat the egg whites and salt in a stand mixer until stiff peaks form.
- Combine Syrup and Egg Whites:
- With the mixer on low speed, slowly drizzle the hot syrup into the egg whites in a thin, steady stream. Once all the syrup is added, increase the mixer speed to high and beat until the mixture is thick, glossy, and slightly cooled (about 5 minutes).
- Add Flavor and Mix-Ins:
- Beat in the vanilla extract. Fold in the chopped nuts and dried fruits if using.
- Shape the Nougat:
- Quickly spread the nougat into the prepared pan, smoothing the top with a greased spatula. Cover with another sheet of wafer paper or parchment if desired.
- Set and Cut:
- Let the nougat set at room temperature for at least 2 hours, or until firm. Remove from the pan and use a sharp knife to cut into squares or rectangles.
- Serve and Enjoy:
- Store nougat in an airtight container at room temperature for up to 2 weeks.
Tips for Simple Nougat Candy
- Work Quickly: Once the nougat is ready, it sets fast, so spread it into the pan promptly.
- Use a Candy Thermometer: Precision is key for the perfect texture, so don’t skip this tool.
Substitutions and Variations
- Nut-Free: Replace nuts with additional dried fruits or crispy rice cereal.
- Chocolate-Dipped Nougat: Dip finished nougat pieces in melted chocolate for an extra indulgence.
- Citrus Twist: Add orange or lemon zest for a bright, fresh flavor.
Make a Healthier Version
- Replace granulated sugar with coconut sugar for a less refined option.
- Use unsweetened dried fruits to reduce added sugars.
- Swap honey with maple syrup for a different natural sweetener.
Closing for Simple Nougat Candy:
And there you have it—Simple Nougat Candy, a delightful treat that’s as fun to make as it is to eat. Perfect for sharing or enjoying yourself, this candy brings a touch of sweetness to any occasion. Let us know how yours turn out, and don’t forget to explore more of our classic candy recipes!
Frequently Asked Questions for Simple Nougat Candy
- Can I make nougat without a candy thermometer?
While possible, a thermometer ensures the syrup reaches the right temperature for the ideal texture. - How do I store nougat?
Store in an airtight container with parchment between layers to prevent sticking. - Can I freeze nougat?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving. - What if my nougat is too hard?
This means the syrup was overheated. Be precise with your candy thermometer. - Can I use liquid egg whites?
Yes, but ensure they’re pasteurized and whip them well. - What pairs well with nougat?
Serve with coffee, tea, or as part of a dessert platter with cookies and chocolates. - Can I make it vegan?
Use aquafaba (chickpea brine) instead of egg whites and a plant-based syrup instead of honey. - How do I prevent sticking?
Use wafer paper or dust the nougat lightly with powdered sugar. - What’s a fun serving idea?
Wrap pieces in wax paper or cellophane for gifting. - Can I add spices?
Yes, a pinch of cinnamon or nutmeg adds a warm, festive touch. - What if my nougat doesn’t set?
This may mean the syrup didn’t reach the right temperature. Try refrigerating to firm it up. - How do I make nougat softer?
Cook the syrup to a slightly lower temperature (around 250°F/121°C).
Simple Nougat Candy Recipe
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Nougat Base:
2 cups 2 granulated sugar
½ cup honey
¼ cup water
2 large 2 egg whites
1 tsp 1 vanilla extract
Pinch salt
- Optional Add-Ins:
1 cup 1 chopped almonds, pistachios, or hazelnuts
½ cup chopped dried fruits (apricots, cranberries, or cherries)
- For Preparation:
Edible wafer paper or parchment paper
Directions
- Prepare the Pan:
- Line a 9×9-inch baking dish with edible wafer paper or parchment paper. If using parchment, grease it lightly with butter or non-stick spray.
- Heat the Sugar Syrup:
- In a medium saucepan, combine the sugar, honey, and water. Heat over medium heat, stirring until the sugar dissolves. Attach a candy thermometer to the side of the pan and bring the mixture to 260°F (127°C) without stirring further.
- Whip the Egg Whites:
- While the syrup is heating, beat the egg whites and salt in a stand mixer until stiff peaks form.
- Combine Syrup and Egg Whites:
- With the mixer on low speed, slowly drizzle the hot syrup into the egg whites in a thin, steady stream. Once all the syrup is added, increase the mixer speed to high and beat until the mixture is thick, glossy, and slightly cooled (about 5 minutes).
- Add Flavor and Mix-Ins:
- Beat in the vanilla extract. Fold in the chopped nuts and dried fruits if using.
- Shape the Nougat:
- Quickly spread the nougat into the prepared pan, smoothing the top with a greased spatula. Cover with another sheet of wafer paper or parchment if desired.
- Set and Cut:
- Let the nougat set at room temperature for at least 2 hours, or until firm. Remove from the pan and use a sharp knife to cut into squares or rectangles.
- Serve and Enjoy:
- Store nougat in an airtight container at room temperature for up to 2 weeks.
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