Recipe for nougat sweets | EUROtoday

On Mar 25, 2026

Get real time updates directly on you device, subscribe now.

Nougat is a should at Christmas in France however it’s nice any time of the 12 months, and this recipe for nougat sweets is actually delicious!

Makes 32 nougat sweets

Active time: half-hour
Cooking time: quarter-hour
Drying time: 24 hours
Storage: Up to 2 months, effectively lined in plastic wrap, in an hermetic container

Equipment

Silicone baking mat
Stand mixer
Candy thermometer
2 × 5 ½-in. (16-cm) sq. confectionery frames, 4 cm excessive
Long serrated knife

Ingredients

2 cups plus scant 1 cup (14 oz./400 g) almonds, skins on
½ cup plus 2 tsp (135 ml) water
2 cups (14 oz./400 g) sugar
Generous ½ cup (7 oz./200 g) glucose syrup
1 cup plus scant ½ cup (1 lb. 2 oz./500 g) honey
⅓ cup (2.5 oz./70 g) egg white (about 2 ½ whites)
1 cup (4.5 oz./130 g) shelled, uncooked pistachios
4 sheets edible rice paper (wafer paper), reduce to the dimensions of the confectionery frames

Method

Line a baking sheet with the silicone mat, unfold the almonds out on it, and roast in a 300°F (150°C/Gas mark 2) oven for quarter-hour. Don’t let the almonds cool fully as they have to be heat when added to the nougat combination.

In a medium saucepan, warmth the water with the sugar and the glucose syrup till the sugar dissolves. Boil to 293°F (145°C).

As honey expands when it boils, warmth it in a big pan over medium warmth. Meanwhile, whisk the egg whites within the stand mixer till frothy. When the honey reaches 265°F (130°C), slowly pour it over the egg whites, whisking constantly.

Gradually whisk within the sugar and glucose syrup combination.

Continue whisking for about 5 minutes, or till the combination has cooled to 160°F (70°C).

If you may roll a small quantity of the combination right into a ball between your fingers, it’s the right consistency.

Replace the whisk with the paddle beater and beat the combination till it has cooled to 140°F (60°C). Add the still-warm almonds and the pistachios however don’t overmix because the nuts might crumble.

Lay the frames on the silicone mat and place a sheet of rice paper in every (see Chefs’ Notes). Pour within the combination and press one other sheet of rice paper on prime.

Place a sheet of parchment paper over the 2 frames and flatten the floor of the nougat with a rolling pin.

Neaten the perimeters of the rice paper by trimming away any overlap.

Cool fully in a dry environment. After 24 hours, unmold by sliding the blade of a knife between the nougat and the edges of the frames.

Using the serrated knife, reduce the nougat into ½-in. (1-cm) thick bars.

Wrap the nougat in clear sweet wrap and retailer in a cool, dry place.

CHEFS’ NOTES

The egg whites should not be whisked too firmly earlier than the syrup is added.
The texture of the nougat can fluctuate relying on the kind of honey used: lavender honey is finest.
Greasing the knife with just a little cocoa butter makes it simpler to chop the nougat.
It is troublesome to make lowered portions of this recipe as a result of small variety of egg whites used.
If the syrup is boiled to a better temperature, the nougat can be tougher and extra brittle.
To make unmolding simpler, brush the within of the confectionery frames with oil earlier than pouring within the nougat.

Extracted from French Pastry: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi (Published by Flammarion, £45). Photography © Rina Nurra 2017.

Want extra France?

Discover extra fabulous locations in France with our free journal The Good Life France

Love France? Have a take heed to our podcast – the whole lot you need to find out about France and extra!

The put up Recipe for nougat sweets appeared first on The Good Life France.

Recipe for nougat sweets