Nougat Recipe

Cheryl Cirelli

Ingredients for Nougat Recipe

  • 1 1/2 cups sugar
  • 1 tablespoon cornstarch plus enough to dust a pan
  • 1 cup light corn syrup
  • 1/2 cup water
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup toasted slivered almonds (pistachios can also be used)


  1. Prepare a baking pan with foil, making sure to extend the foil over the edges.
  2. Spray the foil with cooking spray and then dust with the cornstarch and set aside.
  3. In a saucepan, combine the sugar and the 1 tablespoon cornstarch.
  4. Add the light corn syrup and water and mix well.
  5. Cook mixture over medium-high heat until it boils.
  6. Be sure to constantly stir with a wooden spoon to dissolve sugar.
  7. Use a candy thermometer and cook until mixture reaches 286 degrees F.
  8. You will want it to reach the soft-crack stage, which takes about 20 minutes.
  9. Remove the pan from the heat.
  10. In another pan, beat egg whites until stiff peaks form.
  11. Gradually pour hot mixture over the egg whites,and then beat on high for about 3 minutes or until it is well blended.
  12. Add vanilla and continue to beat until it becomes thick and less glossy.
  13. Beat for another 5 minutes, then stir in almonds.
  14. Turn nougat mixture into the pan lined with foil.
  15. When nougat is set and firm, use foil to lift it out of pan.
  16. Cut or break the nougat into pieces.
  17. Wrap with plastic wrap or store it in a tightly sealed container.
Nougat Recipe