Description
Chocolate honey nougat made easy! Discover the best recipe, tips, and variations for this chewy homemade treat.
Ingredients
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
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Line an 8×8-inch square baking pan with parchment paper and lightly dust with cornstarch.
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Set up a stand mixer with a whisk attachment.
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Use a candy thermometer for sugar/honey temperatures.
Step 2: Cook the Syrup
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In a medium saucepan, combine sugar and honey.
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Cook over medium-high heat, stirring occasionally, until mixture reaches 250°F (121°C) on a candy thermometer.
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Immediately remove from heat.
Step 3: Whip the Egg Whites
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While syrup is cooking, beat egg whites on medium-high until stiff peaks form.
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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
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Once fully combined and fluffy, pour in the melted chocolate, vanilla extract, and sea salt (if using).
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Mix on low just until incorporated.
Step 5: Add the Nuts
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Quickly fold in roasted almonds with a spatula while the mixture is still warm and pliable.
Step 6: Transfer and Set
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Pour the nougat mixture into the prepared pan and spread evenly with an oiled spatula.
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Smooth the top and dust lightly with cornstarch to prevent sticking.
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Let cool uncovered for 4–6 hours, or until firm to the touch.
Step 7: Cut and Store
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Once set, remove nougat from the pan, peel off parchment, and cut into squares or bars with a sharp knife.
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Wrap individually in wax paper or store in layers with parchment in an airtight container.
- Prep Time: 20 mins
- Cook Time: 12 mins