The 7 Best Nougat Candy Recipes

Nougat is the candy equivalent of a magic trick: you take a few basic ingredients, add heat plus enthusiasm,
and somehow end up with a chewy, snowy-white (or chocolatey!) confection that tastes like the holidays, a fancy
European café, and your childhood candy stash all at once.

This guide rounds up the 7 best nougat candy recipesfrom classic Italian torrone to French
nougat de Montélimar to “shortcut” no-bake versions that don’t require you to stare into bubbling sugar like
it’s a crystal ball. Along the way, you’ll get practical temperature targets, ingredient swaps, and the
real-life tips that keep nougat from turning into a sticky situation (pun absolutely intended).

Nougat 101: What You’re Making (and Why It Sometimes Fights Back)

Traditional nougat vs. “easy nougat”

Traditional nougat is an aerated candy made by whipping egg whites and slowly adding hot sugar
syrup (often with honey). It sets into a chewy or firm bite and usually contains toasted nuts and sometimes
candied fruit. It’s the style behind classic torrone and nougat de Montélimar.

Easy nougat (the holiday tray favorite) usually uses melted marshmallows and white chocolate,
often with add-ins like gumdrops or dried fruit. It’s not the same technique, but it absolutely earns its
place in the “best nougat candy recipes” lineup because it’s fast, forgiving, and wildly giftable.

Tools that save your sanity

• Candy thermometer (or a reliable digital probe): temperature is texture.
• Stand mixer: you can hand-whip, but your arm will file a complaint.
• Heavy saucepan: prevents scorching and hot spots.
• Rice paper / wafer paper: keeps traditional nougat from gluing itself to everything.
• Parchment + a lightly oiled spatula: for pressing sticky nougat into the pan.

Temperature targets (the “don’t panic” version)

Candy stages are basically a moisture meter: the hotter the syrup, the less water remains, and the firmer the
final candy. Many nougats use a range from hard-ball up into hard-crack,
depending on whether you want soft chew or a firmer slice.

• Hard-ball stage (about 250–268°F): classic for nougat and marshmallow-style candies.
• Hard-crack stage (about 300–310°F): often used in torrone-style recipes for a firmer set.

Safety note (said with love): molten sugar is basically delicious lava. Wear oven mitts, keep kids and pets out
of the splash zone, and pour syrups slowly down the side of the mixing bowlnever directly onto the whisk.

1) Classic Honey-Almond Torrone (Italian Holiday Legend)

If you picture nougat as neat white slabs hugged by edible wafer paper and packed with toasted nuts, you’re
picturing torrone. This version leans on honey for flavor and uses two syrups for better control.

Best for

Gifting, holiday dessert boards, and feeling like you own a tiny Italian candy shop.

Key ingredients

• Honey (light, floral honey keeps the flavor bright)
• Granulated sugar + a little corn syrup (helps reduce crystallization)
• Egg whites (room temp whips faster)
• Toasted almonds (warm nuts fold in more smoothly)
• Vanilla + optional orange or almond extract
• Edible wafer paper (optional but highly recommended)

Method overview

1. Prep the pan: Line with wafer paper or parchment. Lightly oil the sides. Have your nuts toasted
   and kept warm.
2. Heat the syrups: Cook the sugar syrup to around 300°F (firmer torrone can go
   closer to 310°F). Warm honey separately to about 248–250°F.
3. Whip the whites: Beat egg whites to soft peaks in a stand mixer.
4. Stream in honey, then sugar syrup: With mixer running, pour honey in a thin stream down the
   bowl’s side. Repeat with sugar syrup. Beat until thick, glossy, and starting to pull from the bowl.
5. Fold in nuts: Switch to a sturdy spatula; fold in warm almonds.
6. Press and set: Scrape into pan, cover with parchment, and press flat with a rolling pin.
   Let set overnight at room temperature before slicing.

Make it yours

• Texture dial: A slightly higher final syrup temp = firmer slices.
• Flavor dial: Add lemon zest or orange blossom water for a brighter profile.
• Nut swap: Pistachios or hazelnuts work beautifullyjust toast them.

2) Pistachio Torrone with Citrus (A “Show-Off” Chewy Slice)

This recipe style emphasizes a thicker, chewier nougat studded with pistachios. It’s ideal when you want
a clean slice that looks fancy with minimal effort (after the syrup part, anyway).

Best for

Fans of pistachio, edible “holiday jewelry,” and candy-bar filling ambitions.

Key ingredients

• Pistachios (and/or almonds), toasted and kept warm
• Sugar + honey (or honey-forward syrup)
• Egg whites + a pinch of salt
• Vanilla, orange extract, or orange zest
• Optional: powdered sugar in the meringue for stability

Method overview

1. Prepare pan with wafer paper or parchment.
2. Cook syrup to a firm setting range (many chewy torrone styles run around 300–310°F), then let it
   cool slightly before adding to whipped whites so it doesn’t “shock” the mixture.
3. Whip whites to soft peaks, then slowly stream in syrup while mixing on low, then increase speed to thicken.
4. Fold in warm pistachios and press into pan.
5. Rest overnight, then slice with a lightly oiled knife.

Pro move

Warm nuts matter more than people think. Cold nuts cool the nougat instantly, making it harder to spread and
sometimes leading to uneven texture.

3) Nougat de Montélimar (French Honey-Almond Classic)

Montélimar-style nougat is the elegant cousin: honeyed, gently perfumed (often with vanilla and/or orange blossom),
and dotted with almonds and pistachios. It’s typically softer than very firm torrone, with a plush chew.

Best for

People who like delicate sweetness, holiday tins, and “I definitely bought this at a French market” vibes.

Key ingredients

• Honey (flavor-forward; choose one you enjoy eating by the spoon)
• Sugar + water (classic syrup base)
• Egg whites
• Toasted almonds + pistachios
• Optional: orange blossom water, vanilla, or finely chopped candied citrus

Method overview

1. Warm nuts: Toast, then keep warm (low oven).
2. Heat honey and sugar syrup separately: A common approach is honey to about
   257°F and sugar syrup to about 293°F for a softer chew.
3. Whip whites: Stiff peaks, but stop before they get dry.
4. Stream in honey, then sugar syrup: Add slowly while mixing; then beat until thick and glossy.
5. Fold in nuts: Work quickly; press into prepared pan.
6. Set and slice: Rest until firm enough to cut cleanly (often overnight).

Flavor variations

• Winter citrus: orange zest + chopped candied orange peel.
• Almond-forward: a drop of almond extract (a little goes a long way).
• Fancy floral: orange blossom water, used sparingly for perfume, not soap.

4) Cherry-Pistachio Nougat (Bright, Tangy, and Not Too Sweet)

Dried cherries bring a sweet-tart bite that keeps nougat from tasting like pure sugar cloud. Pistachios add
color and crunch, and the whole thing looks like a stained-glass window you can snack on.

Best for

Holiday platters, Valentine’s gifts, and anyone who says, “I don’t like candy that’s too sweet.”

Key ingredients

• Dried cherries (or cranberries)
• Toasted pistachios
• Honey + sugar syrup base
• Egg whites
• Vanilla (or a hint of almond extract)

Method overview

1. Line pan (wafer paper is great; parchment works).
2. Make your syrup (choose a traditional nougat temp range depending on desired firmness), and whip egg whites.
3. Stream in syrup slowly; beat until thick enough to hold shape and pull from the bowl.
4. Fold in pistachios and dried cherries. Press into pan; dust lightly with powdered sugar if you want less stickiness.
5. Rest until set, then slice into bars.

Keep it balanced

If your dried fruit is super dry, chop it small and toss with a teaspoon of powdered sugar before folding in.
It helps prevent clumping and spreads the fruit more evenly.

5) Chocolate-Hazelnut Nougat (Nutella Energy, Candy-Bar Potential)

Chocolate nougat is the “wears a leather jacket” version of classic nougatstill airy and chewy, but deeper,
richer, and ready to be dipped in chocolate or layered into homemade candy bars.

Best for

Homemade candy bars, chocolate lovers, and anyone who thinks hazelnuts are basically a food group.

Key ingredients

• Egg whites
• Sugar + light corn syrup + water (a stable syrup base)
• Melted chocolate or cocoa powder
• Chocolate-hazelnut spread (optional, for flavor boost)
• Toasted hazelnuts

Method overview

1. Melt chocolate and let it cool to warm (not hot).
2. Cook syrup and whip egg whites in parallel. Add syrup gradually to whites, beating until thick.
3. Fold in melted chocolate and chocolate-hazelnut spread until evenly colored.
4. Fold in toasted hazelnuts. Press into a lined pan.
5. Optional but excellent: slice and dip in chocolate coating for a clean, non-sticky finish.

Why dipping helps

Chocolate nougat tends to be softer and stickier at room temperature. A thin chocolate shell makes it easier to
handle, store, and giftplus it tastes like something you’d pay too much for at an airport.

6) Peanut Butter Nougat Bars (Homemade “Snickers-ish” Glory)

This is the weeknight-friendly path to “candy bar at home.” Instead of traditional egg-white nougat, you use a
creamy peanut-butter nougat base (often with marshmallow spread) and build layers with caramel and chocolate.

Best for

Beginners, candy-bar fans, and anyone who wants nougat without advanced syrup streaming.

Key ingredients

• Peanut butter
• Marshmallow spread (or marshmallows)
• Sugar + cream + butter (for a cooked nougat-style base)
• Salted peanuts
• Caramel + chocolate for layering

Method overview

1. Make a peanut-butter nougat mixture by heating sugar, cream, and butter, then stirring in peanut butter and
   marshmallow spread until smooth.
2. Fold in peanuts and press into a lined pan; chill to set.
3. Add a caramel layer (melted caramels with a splash of cream works great).
4. Top with melted chocolate; chill until firm, then slice.

Texture tip

Use salted peanuts (or add flaky salt on top). Peanut butter + sugar without salt can taste flat.
Salt turns “sweet” into “wow.”

7) No-Bake Holiday Nougat (Gumdrop or Cranberry-Pistachio, Your Choice)

This is the beloved “Christmas nougat” you see in cookie tins: soft, taffy-like, and packed with colorful add-ins.
It’s quick, kid-friendly (with supervision around the stove), and basically impossible not to snack on while cutting.

Best for

Last-minute gifts, party trays, and anyone who wants results in under 30 minutes.

Base ingredients

• Butter
• Mini marshmallows
• White chocolate chips (or chopped white chocolate)
• Dry milk powder (optional but great for that classic “nougat” chew)

Add-in ideas (pick one vibe)

• Gumdrop classic: chopped gumdrops or chewy fruit candies
• Grown-up holiday: dried cranberries + pistachios
• Trail-mix energy: almonds + dried cherries + toasted coconut

Method overview

1. Line an 8×8 pan with parchment; grease lightly.
2. Melt butter in a saucepan, add marshmallows, stir until smooth.
3. Remove from heat; stir in white chocolate until melted and glossy.
4. Stir in milk powder if using, then fold in your add-ins.
5. Press into pan, dust lightly with milk powder or powdered sugar, and let set for 2+ hours.

Why milk powder helps

It adds a gentle dairy flavor and a slightly firmer chewcloser to “nougat” and less like a marshmallow treat.

Pro Tips for Perfect Homemade Nougat (Without the Drama)

• Choose a dry day if you can: humidity can make nougat softer and stickier, and it can shorten
  shelf life. If it’s muggy, run the A/C or a dehumidifier.
• Stop stirring once sugar dissolves: stirring a boiling syrup encourages crystallization. If
  crystals appear on the sides, brush with a damp pastry brush.
• Stream syrup down the bowl: pouring onto the whisk can fling hot syrup like candy confetti (not fun).
• Warm your nuts: cold nuts cool and stiffen nougat instantly, making it harder to spread evenly.
• Oil is your friend: lightly oil spatulas, knives, and even your hands if needed.
• Know your goal texture: lower final temps tend to yield softer chew; higher temps set firmer.

How to Store Nougat (So It Stays Chewy, Not Weird)

• Room temperature: airtight container, cool pantry, layers separated with parchment.
• Humidity protection: keep it sealed; nougat loves absorbing moisture from air.
• For gifting: wrap pieces in parchment or cellophane and box them snugly to prevent squishing.
• Chocolate-dipped pieces: store like candies; the coating helps reduce stickiness.

Real-World Experiences: The Sticky Truth About Making Nougat at Home

People imagine nougat-making as a calm, movie-montage activity: soft music, gentle whisking, and magically perfect
candy rectangles appearing on cue. In real kitchens, it’s more like a tiny sugar rodeostill fun, but definitely
better with a plan.

The most common “first-time nougat experience” is realizing that timing matters. When recipes tell
you to have everything readynuts toasted, pan lined, extracts measuredit’s not being bossy. It’s trying to save you
from the moment when your syrup hits the right temperature and you suddenly remember your pistachios are still in a bag
on the counter like, “Good luck, bestie.”

Another classic: the thermometer trust fall. Home cooks often discover their candy thermometer is off
by a few degrees (or they clipped it so the tip touched the pan bottom, which reads hotter than the syrup).
Those tiny temperature errors can mean the difference between “chewy and sliceable” and “why is this basically frosting?”
Testing your thermometer in boiling water before you start can prevent an entire batch from becoming a sticky subplot.

Then there’s humidity, the uninvited guest who shows up, eats your snacks, and ruins your candy texture.
Egg-white candies and syrups can absorb moisture from the air, which can make nougat softer than intended and more prone
to stickiness over time. Many candy makers swear by choosing a dry day, running the A/C, or even just waiting until evening
when the kitchen feels less swampy.

The “aha!” moment for a lot of people is learning that nougat isn’t supposed to behave like cookie dough. Traditional nougat
is sticky while it’s warm, and it gets cooperative as it cools and sets. That’s why wafer paper, parchment, and lightly oiled
tools feel like secret weapons. Once you accept that you’re working with a candy that’s basically affectionate glue for a while,
you stop fighting it and start guiding it.

Finally, there’s the gift effect. Nougat is one of those homemade treats that looks way more impressive than it
feels while you’re making it. You can cut it into clean little bars, wrap them like boutique candy, and suddenly everyone thinks you
own a marble pastry counter somewhere. Even the easy no-bake versions get this benefit: the colors pop, the texture is nostalgic, and
people ask for the recipe like you’ve been guarding a family secret since 1892.

If you want the most joyful experience, pick the right first project: start with the no-bake nougat, then graduate to a soft traditional
nougat (Montélimar-style), and finally tackle torrone when you’re ready to feel like a syrup-wrangling champion. Once you nail your preferred
texture, the rest becomes fun experimentationswapping nuts, adding citrus, dipping in chocolate, and proudly announcing, “Yes, I made nougat,”
as if you personally invented sweetness.

Conclusion: Pick Your Nougat Adventure

The best nougat candy recipes aren’t just about ingredientsthey’re about choosing your level of “kitchen thrill ride.”
Want classic and gift-worthy? Go torrone. Want refined and honeyed? Make Montélimar nougat. Want candy-bar vibes without
advanced syrup choreography? Peanut butter nougat bars are calling. And if you just want a tray of colorful, chewy bites
by tonight, no-bake holiday nougat is your new best friend.

Whichever recipe you choose, remember the golden rules: prep everything first, respect the thermometer, and keep a little oil
nearby for the sticky moments. Nougat is a sweet flexone you can actually eat.