Recipe: Homemade Nougat


Homemade nougat takes a bit of effort but makes an awesome gift. They're worth it right? You can even personalise it to people's favourite flavours!


  • 225 g caster sugar
  • 140 g runny honey
  • 30 g liquid glucose
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 150 g hazelnuts
  • 100 g pumpkin seeds
  • 100 g skinned pistachio nuts
  • 30 g poppy seeds
  • 2 tbsp lemon zest
  • 200 g dark chocolate
Make the Honey Mix

Step 1

Make The Honey Mix

Line a baking tray with baking paper. Put the sugar, honey, liquid glucose and enough water to cover everything in a small saucepan and dissolve over a low heat. Turn the heat up and bring to a boil and heat until the liquid reaches 160ºC.

Make the Nougat

Step 2

Make The Nougat

Whisk the egg whites using a stand mixer, until they reach soft peaks. Very slowly, but steadily, pour the hot sugar syrup into the egg whites with the whisk still going. Try to pour into the space between the whisk and the bowl. Continue to whisk after adding the syrup to get a thick mixture.

Add the Nuts

Step 3

Add The Nuts

Meanwhile roughly chop and toast the nuts in a frying pan over a medium heat, moving around regularly. Once the egg white mixture is very thick remove the bowl from the mixer and fold in the chopped nuts and the lemon zest. Scoop the mixture into the lined baking tray and cover with a second sheet of baking paper. Press down with a second baking tray to make sure the nougat is even.

Leave to Set

Step 4

Leave To Set

Leave overnight at room temperature to set (if you really REALLY can’t wait then it will be ok after a few hours) Melt the chocolate and pour it over the nougat. Tilt it to cover the top completely then leave in the fridge for 30 minutes to set.


Step 5


Transfer the nougat to a chopping board and slice into squares or rectangles. Makes 30 squares

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