Classic nougat cut into squares and stored in a jar

Classic nougat

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(4 ratings)

Prep: 10 mins Cook: 25 mins

More effort

Makes about 50 squares

Make nougat as an edible gift, or as a sweet treat to enjoy with family and friends. It's worth investing in a sugar thermometer for making confectionary

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal80
  • fat3g
  • saturates0.3g
  • carbs11g
  • sugars10g
  • fibre0.4g
  • protein1g
  • salt0.02g
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  • 100g whole blanched almonds
  • 100g peeled pistachios
  • 100g peeled hazelnuts
  • 2 sheets edible rice paper
  • icing sugar for dusting
  • 150g clear honey (use a floral-flavoured honey for extra flavour)
  • 300g white caster sugar
  • 100g liquid glucose
  • 2 medium egg whites
  • 1 tsp vanilla extract


  1. Heat oven to 180C/160C fan/gas 4. Scatter the nuts over a baking tray and toast in the oven for 10 mins, then set aside (they don’t need to cool). Cut the two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar. 

  2. Put the honey into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a tabletop mixer with a whisk attachment and whisk on a low speed. Heat and boil the honey until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It’s hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.

  3. Use a spatula to stir though the nuts (which should still be warm), the vanilla extract and a small pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight. 

  4. To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month. 

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Comments, questions and tips

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25th Jun, 2020
Exactly the same problem as the other commenter, did not set. Also after just one day in an airtight container tasted a bit odd, I assume the sugar was not hot enough to cook the egg whites properly.
9th Jun, 2020
Everything was going swimmingly. The recipe seemed really straightforward and it all looked exactly like it should right up until it went into the tin. Then 12 hours after scraping it into the tin I was scraping it out again - straight into the bin. it was exactly the same consistency as when it went in - like sticky chewing gum, which rendered it pretty useless TBH. I don't think 145c is hot enough to set it. Delicious Magazine reckons 160c. which sounds more sensible.
Jessica Dai's picture
Jessica Dai
21st Sep, 2019
can i uses baking paper or parchment paper instead of rice paper? Because i cannot find rice paper in my supermarkets.
goodfoodteam's picture
22nd Sep, 2019
Thanks for your question. Nougat is traditionally sandwiched between sheets of edible rice paper which helps to stop it from sticking, slice it and store it. However if you can't find any, we'd suggest just using baking parchment on the bottom only and removing it. You can order rice paper online from companies such as It is sometimes also called edible wafer paper.
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