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In a heavy-bottomed saucepan, combine sugar, corn syrup, honey, water, and a pinch of salt. Heat over medium heat, stirring gently until the sugar dissolves. Attach a candy thermometer and continue heating without stirring until it reaches 260°F (127°C).
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Step 3: Whip the Egg Whites
While the syrup is heating, beat the egg whites (and cream of tartar, if using) in a stand mixer or with a hand mixer until stiff peaks form. Timing is key—your whites should be ready just as the syrup hits temperature.
Step 4: Combine Syrup and Meringue
With the mixer running on low speed, slowly and carefully pour the hot syrup into the whipped egg whites in a thin, steady stream. Increase to medium-high speed and beat until the mixture thickens, becomes glossy, and holds its shape—about 6–8 minutes.
Step 5: Add Flavor and Mix-Ins
Mix in the vanilla extract and gently fold in the toasted nuts (and dried fruit or other add-ins, if using).
Step 6: Spread and Set
Quickly pour the nougat into the prepared pan and smooth it out with a greased spatula or the back of a spoon. Top with another sheet of wafer or parchment paper and press lightly to even it out.
Let it set at room temperature for 4–6 hours (or overnight) until firm.
Step 7: Slice and Enjoy
Once firm, remove from the pan and slice into small squares or bars using a sharp, greased knife.
✅ Tips for Success
- Don’t skip the thermometer—precise temperature is key for perfect texture.
- Work quickly when spreading the nougat, as it sets fast.
- Store in an airtight container in a cool, dry place for up to 2 weeks. Avoid the fridge—it can make nougat sticky.
🍯 Final Thoughts: Sweet Satisfaction from Scratch
There’s something deeply satisfying about making homemade nougat—the silky texture, the crunchy nuts, the delicate sweetness. Whether you enjoy it plain, packed with pistachios, or dipped in chocolate, this timeless treat is sure to impress.
Once you master this base recipe, the variations are endless. Add your own twist and make it your signature sweet!
Would you like a chocolate-covered version or a printable recipe card to share or save?
