This nougat recipe is a beloved family favorite that comes from my grandma’s self-published church cookbook! The original recipe is vague, so I’ve added lots of tips and details so it turns out reliably.
You also might like these recipes for homemade caramels, peanut brittle, English toffee and pecan log from the same cookbook!
This recipe comes from my grandma’s old church cookbook that she published with her friends back in the 1970s. It’s a recipe that’s retro but timeless. Vague but versatile. Endearing and oh-so delicious!
The original instructions aren’t very detailed, but that’s what makes it even more special to me. You can see the hints of the culture, time period, and the personality behind the cute group of ladies who wrote the cookbook.
I’ve included more details and precise instructions, while still staying true to the original recipe. Check out all my tips below!
We also love this best fudge recipe!
Why You’ll Love This Recipe
- Soft, billowy, and chewy nougat base
- Versatile and easy to customize
- Makes a great neighbor gift
- Classic holiday candy recipe
Ingredients You’ll Need
Here are a few notes on the key ingredients for this nougat:
- Corn syrup: White corn syrup is essential for creating the fluffy, billowy texture of the nougat. Do not use dark corn syrup!
- Egg whites: The recipe calls for 1/4 to 1/2 cup of egg whites. I ended up using 3 large egg whites, which came out to just under 1/2 cup. The first time I made the recipe, I wasn’t sure how long to beat the egg whites before adding the first batch of sugar syrup. I beat them for about one minute the first time and three minutes the second time, but the results were similar for both. So I think you have some leeway on the speed and duration for beating the egg whites!
- Flour: I use gluten-free flour to keep this recipe gluten-free. All-purpose wheat flour will also work for this nougat recipe.
- Peanuts: The original nougat recipe doesn’t call for nuts, but I thought it was a delicious addition! Feel free to add almonds, cashews, or other mix-ins, if you’d like.
- Butter: I like to use room temperature, salted butter for this recipe. The mixture quickly becomes very difficult to stir after adding the butter and flour, so I like to cut the butter into very small cubes to make sure it incorporates properly.
How to Make Nougat
- Line a 9×13 pan (or quarter sheet pan) with parchment paper. Lightly grease with non-stick cooking spray and set aside.
- Melt the sugar, corn syrup, and salt together in a large, heavy-bottomed small saucepan over medium heat. (A stainless steel pot works best. An enameled dutch oven pot will make the temperature harder to control and can lead to overcooking.)
- Bring the syrup mixture to a boil and boil until it reaches 244F. Wash down the sides of the pot to make sure the sugar dissolves fully, but there’s no need to stir once it’s boiling.
- Meanwhile, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2 minutes until starting to thicken/foam.
- When the hot syrup sugar mixture reaches 244F, slowly pour in ⅓ of the syrup while mixing on low speed. Pour the syrup in very slowly and carefully and be sure it’s being mixed the whole time.
- Put the remaining syrup in the pot back on the stove and cook over medium heat until it reaches 264F.
- With the mixer running on low, stir in the vanilla, and ½ the butter and flour. Mix in the rest of the butter/flour, then stir in the nuts.
- Pour into the prepared pan and smooth into an even layer.
- Add warm almonds, melted chocolate, peanut butter, white chocolate chips, or mini marshmallows, to the top of the nougat. There are so many different ingredients that pair well with the vanilla flavor and soft, fluffy texture of the nougat.
- Slice into pieces with a greased sharp knife. You may have to grease the knife in between slices. Wrap with candy wrappers if desired, or store in an airtight container between pieces of wax paper or parchment so the pieces don’t stick to each other. Enjoy!
This delicious nougat makes the perfect gift for friends and neighbors during the holidays. Just package it in a piece of parchment paper or edible rice paper, then tie it up with a bow!
Storage Instructions
Store in an airtight container for up to seven days. Be sure to wrap individual pieces in parchment paper or wax paper to prevent sticking.
FAQs
Classic nougat candy is made by melting sugar, corn syrup, and salt in a heavy-bottomed pot over medium heat. Once the mixture comes to a boil, it is combined with whipped egg whites, vanilla extract, butter, and flour.
The earliest nougat recipes are traced back to the Middle East, in 10th century Baghdad. By the 15th century, similar creations spread to Spain, and by the 17th century, new versions of the confection had spread to France.
Nougat is typically wrapped in parchment paper, wax paper, or edible rice paper to keep it from sticking together. The edible rice paper is safe to eat, but wax paper or parchment paper should be removed before eating.
Expert Tips & Tricks
- A stainless steel pot works best for this nougat recipe. An enameled Dutch oven pot will make the temperature harder to control and can lead to overcooking.
- The original recipe instructs to beat the mixture “like divinity.” These instructions were quite vague, so I decided to mix on medium-high speed in my Kitchenaid for 5 minutes until the mixture was stiff and started to clump more around the whisk. The mixture never quite formed stiff peaks, but it definitely thickened up nicely.
- The nougat mixture quickly becomes very difficult to stir after adding the butter and flour, so I like to cut the butter into very small cubes to make sure it incorporates properly. Be sure to use room-temperature butter for best results!
- The original recipe doesn’t call for nuts, but I thought it was a delicious addition! Feel free to add almonds, cashews, or other mix-ins, if you’d like.
More Candy Recipes
I hope you love this recipe as much as we do! If you try this nougat recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Nougat Recipe (Grandma’s Recipe!)
Ingredients
- 2 cups granulated sugar
- 2 ½ cups white corn syrup
- ¼ teaspoon salt
- ⅓ cup egg whites (from 3 large eggs)
- 1 tablespoon vanilla extract
- 6 tablespoons butter (room temperature and cut into small pieces)
- 2 teaspoons flour (I use gluten-free flour)
- 1 cup salted peanuts or nut of choice (optional)
Instructions
- Line a 9×13 pan (or quarter sheet pan) with parchment paper. Lightly grease with non-stick cooking spray and set aside.
- Melt the sugar, corn syrup, and salt together in a large, heavy-bottomed pot over medium heat. (A stainless steel pot works best. An enameled dutch oven pot will make the temperature harder to control and can lead to overcooking.)
- Bring the syrup mixture to a boil and boil until it reaches 244F. Wash down the sides of the pot to remove any sugar crystals if needed, but there’s no need to stir once it’s boiling.
- Meanwhile, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2 minutes until starting to thicken/foam.
- When the syrup mixture reaches 244F, slowly pour in ⅓ of the syrup while mixing on low speed. Pour the syrup in very slowly and carefully and be sure it’s being mixed the whole time.
- Put the remaining syrup in the pot back on the stove and cook over medium heat until it reaches 264F.
- With the mixer running on low, pour the rest of the syrup (slowly and carefully) into the egg whites.
- Continue mixing on medium-high speed for 5 minutes, or until the mixture is stiff and starts to clump around the whisk. It won’t form completely stiff peaks but will thicken quite a bit.
- With the mixer running on low, stir in the vanilla, and ½ the butter and flour. Mix in the rest of the butter/flour, then stir in the nuts.
- Pour into the prepared pan and smooth into an even layer. Sprinkle with more nuts if desired. Allow to cool for at least 4 hours and preferably overnight.
- Slice into pieces with a greased knife. You may have to grease the knife in-between slices. Wrap with candy wrappers if desired, or store in an airtight container between pieces of wax paper or parchment so the pieces don’t stick to each other. Enjoy!
Notes
- A stainless steel pot works best for this nougat recipe. An enameled Dutch oven pot will make the temperature harder to control and can lead to overcooking.
- The original recipe instructs to beat the mixture “like divinity.” These instructions were quite vague, so I decided to mix on medium-high speed in my Kitchenaid for 5 minutes until the mixture was stiff and started to clump more around the whisk. The mixture never quite formed stiff peaks, but it definitely thickened up nicely.
- The nougat mixture quickly becomes very difficult to stir after adding the butter and flour, so I like to cut the butter into very small cubes to make sure it incorporates properly. Be sure to use room-temperature butter for best results!
- The original recipe doesn’t call for nuts, but I thought it was a delicious addition! Feel free to add almonds, cashews, or other mix-ins, if you’d like.
This nougat recipe is seriously so good. My kids were so excited to try it and yes, they enjoyed it so much. Thank you for sharing!
This recipe was so fun to make and so delicious! I had never attempted to make nougat and I was intimidated, but it was easier than I anticipated thanks to this article!!
So good! We dipped ours in chocolate and gobbled them all right up!
wow! all those tips and details in this recipe that you provided were evrything and more that I needed! thank you so much for sharing this amazing recipe!