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Homemade Nougat Candy Recipe
5 from 1 vote


Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Learn how to make the best old fashioned homemade nougat candy with this easy recipe that never fails. It's rich, sweet, airy, fluffy, chewy and packed with nuts.

Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 238 kcal
Author: Abeer


  • 2 cups Granulated sugar
  • 1.5 cups Honey
  • 2 tbsp Water
  • 2 tsp Vanilla extract Use clear vanilla extract, if possible
  • 4 Egg whites From large eggs, Room temperature
  • 3/4 cup Powdered sugar
  • 1.5-2 cups Almonds Roughly chopped, Or a combination of various nuts
  • 2 sheets Wafer paper Also known as edible rice paper


  1. In a large nonstick pot, add granulated sugar, honey, water, vanilla extract and cook over medium heat. 

  2. Stir constantly until the sugar dissolves and the candy thermometer reaches 300 degrees F.

  3. While the sugar syrup is cooking, beat the egg whites in a separate LARGE bowl until firm peaks form. 

  4. Then, slowly drizzle the sugar mixture in a thin but continuous stream, while beating at a medium-high speed. Add this super slowly over a span of 3-4 minutes.

  5. Continue beating the mixture for 15-20 minutes until it has roughly doubled in volume. The color will change too from a golden shade to almost an ivory shade. Mine never turns a true white color that I have seen at some candy stores. 

  6. Gradually, add powdered sugar, while still mixing. 

  7. When the powdered sugar is all incorporated, mix in almonds at low speed. The mixture will be very thick and sticky! 

  8. Dump this mixture onto a rectangle pan (Dimensions: 9x13), that's been lined with wafer paper. 

  9. Spray the palms of your hand with some oil spread it out as evenly as you can.  

  10. Cover with another layer of rice paper on top and press it down to smooth it out more. You can even roll with a rolling pin to spread the mixture evenly. 

  11. Allow it to cool and set overnight.

  12. Then, run a knife (that's been sprayed with oil) through the edges to loosen the candy.

  13. Flip the nougat onto a cutting board.

  14. Use a sharp knife (that's been sprayed with oil) to cut square pieces. You will need to grease your knife often to prevent it from sticking to the nougat. 

  15. Wrap each piece in waxed candy paper to prevent it from sticking to each other. 

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in an airtight container at room temperature for up to 1 week. 
Nutrition Facts
Amount Per Serving
Calories 238 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 11mg0%
Potassium 98mg3%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 45g50%
Protein 3g6%
Vitamin C 0.2mg0%
Calcium 30mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.