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Chocolate Honey Nougat – The Ultimate Homemade Sweet Delight


  • Author: nour
  • Total Time: 4 hrs 35 mins
  • Yield: 2024 pieces 1x

Description

Chocolate honey nougat made easy! Discover the best recipe, tips, and variations for this chewy homemade treat.


Ingredients

Scale

Granulated Sugar 1 ½ cups (300g)
Raw Honey ¾ cup (180ml)
Egg Whites (room temp) 2 large
Dark Chocolate (60–70%) 5 oz (140g), melted
Roasted Almonds 1 cup (130g)
Sea Salt (optional) ½ tsp
Vanilla Extract 1 tsp
Cornstarch (for dusting) 1 tbsp
Parchment Paper for lining pan


Instructions

Step 1: Prep the Tools

  • Line an 8×8-inch square baking pan with parchment paper and lightly dust with cornstarch.

  • Set up a stand mixer with a whisk attachment.

  • Use a candy thermometer for sugar/honey temperatures.

Step 2: Cook the Syrup

  1. In a medium saucepan, combine sugar and honey.

  2. Cook over medium-high heat, stirring occasionally, until mixture reaches 250°F (121°C) on a candy thermometer.

  3. Immediately remove from heat.

Step 3: Whip the Egg Whites

  1. While syrup is cooking, beat egg whites on medium-high until stiff peaks form.

  2. Once syrup is ready, slowly pour it into the egg whites while the mixer is running. Pour in a thin stream down the side of the bowl.

Step 4: Add Chocolate and Vanilla

  1. Once fully combined and fluffy, pour in the melted chocolate, vanilla extract, and sea salt (if using).

  2. Mix on low just until incorporated.

Step 5: Add the Nuts

  • Quickly fold in roasted almonds with a spatula while the mixture is still warm and pliable.

Step 6: Transfer and Set

  1. Pour the nougat mixture into the prepared pan and spread evenly with an oiled spatula.

  2. Smooth the top and dust lightly with cornstarch to prevent sticking.

  3. Let cool uncovered for 4–6 hours, or until firm to the touch.

Step 7: Cut and Store

  • Once set, remove nougat from the pan, peel off parchment, and cut into squares or bars with a sharp knife.

  • Wrap individually in wax paper or store in layers with parchment in an airtight container.

  • Prep Time: 20 mins
  • Cook Time: 12 mins