Homemade honey and nut nougat

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Makes: 1 tray

2 pieces rice paper or edible paper
2 egg whites
440g icing sugar
2 Tbsp liquid glucose – if you can’t get your hands on liquid glucose,
3 Tbsp best quality honey
4 Tbsp water
200g any favourite nuts
50–80g dried fruit (optional)


1. Preheat the oven to 180°C.
2. Place the nuts on a baking sheet, bake for 7–8 minutes or until lightly golden brown. Remove and allow to cool.
3. Line the sides and base of a 20cm square baking pan with rice paper.
4. Whisk the egg whites in a heatproof bowl until stiff.
5. Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches 140°C on a thermometer. This should take about 3–5 minutes.
6. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until the mixture is glossy and thick. The mixture will turn a pale beige colour.
7. Stir in the toasted nuts and dried fruit, then spread the mixture over the rice paper in the prepared pan, pressing it down well.

Cover with another layer of rice paper, and leave to cool.

8. Allow to set and then cut into squares, wrap in waxed paper, and store in an airtight container (do not keep in the fridge).

How’s that for some homemade confectionery? Why not also have a read about the science behind nougat and then try your hand at making some of your own creations.

More nougat tips

  • Don’t over beat the egg whites, they should be soft beat not hard beaten
  • Don’t over beat the nougat. Once the syrup has been added to the egg whites, you should only beat the mixture for approx 3-5 minutes or until the mixture is glossy.
  • Keep the sides of the pot super clean whilst the sugar syrup was boiling. If you don’t keep the sides very clean you get little sugar crystals that will develop in the nougat over time.
  • Zip Lock bags are not totally airtight. The actual plastic is slightly porous. Rather store the nougat in an airtight tupparware or glass jar with a lid.

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