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Soft and Chewy Nougat


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Soft and Chewy Nougat


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Soft and Chewy Nougat

I love Italian style soft and chewy nougat. Most of the time all I can find is the hard kind and so I decided to try making it myself. Not too bad for you either as desserts go since it starts with egg white and includes nuts and dried fruit, quite a bit of sugar and honey, but I actually cut that back a bit and now I can have this special treat without much guilt. Feel free to make it your own with any mix ins from all kinds of nuts, to fruits, to chocolate. I tried it with chocolate and it actually melted in and made cool looking swirls and was really good, let me know what you try. This recipe was adapted from Bon Appetit.


  • Prep Time : 20 min
  • Cook Time : 10 min
  • Ready Time : 30 min




  • Nonstick vegetable oil spray
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1 large egg white, room temperature
  • pinch kosher salt
  • 1 cup toasted nuts (I used whole almonds)
  • 3/4 cup dried fruit (I used dried cherries)


You are supposed to use edible rice paper on both sides of this sticky treat and if you plan on packaging and giving out to friends or storing for a while it would be wise to find some.

I didn’t and I just used parchment paper sprayed with cooking spray and for serving in our house it was more than fine.

Start by toasting the nuts for about 10 minutes at 350.  Set aside to cool.

Prepare and 8×8 inch baking pan with parchment paper or rice paper sprayed with cooking spray.

Combine sugar, honey and 2 Tbsp. water in a small deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of pan. Increase heat and boil until thermometer registers 280°, about 3 -5  minutes.

At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.  With mixer running, slowly and very carefully, stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10–12 minutes. Remove the bowl from the mixer and add dried fruit and nuts of choice or even chocolate chips to meringue; mix nougat with a rubber spatula to distribute evenly.

Place on the prepared pan spreading in an even layer. Top with second sheet of rice paper or sprayed parchment.  Use spatula to press the nougat into an even layer.   Let nougat set at least 2 hours, but overnight is best.

Cut with a knife and store in an airtight container for up to 1 week.


Servings Per Recipe: 10

Amount Per Serving

  • Calories: 165
  • Total Fat: 5g
  • Sodium: 21mg
  • Total Carbs: 29g
  •     Dietary Fiber: 2g
  • Protein: 3g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




45 Responses to Soft and Chewy Nougat

  1. That looks so easy! Had no idea that nougat was such a simple treat to make. Will have to try this soon. I love nougat. I want to make it with some chopped Turkish Delight inside.

    • avatar says: Rhea tock

      Need to review recipe…you marked 1/2 c sugar twice…is it supposed to be 1/2 c sugar then 1/2 c honey?
      Please tell me..I’d like to try them.

  2. I don’t see honey mentioned in the ingredients.

  3. Just a question before I start making the nougat; which I love and never made!

    Should sugar measurement be 1 whole cup or 1/2 cup??


  4. The ingredients say sugar twice. I assume you meant to say 1/2 cup honey

  5. Yes, I fixed it, 1/2 cup honey and 1/2 cup sugar.

  6. The recipe I adapted this from had more than 1 cup sugar, but I found it way too sweet and the texture grainy, so I brought it down to 1/2 cup and found it just right for me.

  7. Sorry about that, it is 1/2 cup honey and 1/2 cup sugar

  8. This looks really yummy and the sugar content not too high, which is something I appreciate.

  9. avatar says: H

    I made these delicious treats twice to date but never reviewed them. The first time I made it I did still find the honey to be a little overpowering but great tasting nonetheless so the next time I just halved the honey and topped up with glucose syrup. Just perfect! Thank you so much.

    • Thanks so much for trying it and reviewing it, I love getting the feedback and glad it worked well, even with your change.

      • avatar says: lilly

        hmmm, thanks i have all these simple ingreadients in my house:D i cant belive ii FINALLY found a “chewy” nougat recipe! YAY! when i was little mum acidentally made it chewwy, but we loved it!! thanks! :)

      • avatar says: lilly

        hehe, i made it twice now, and it was gone in to seconds!:) i half the honey and doubled the egg white and syrup, because honey can over power things (in my opinion!)and it tasted great, nice and chewy how i like it, almonds are awsome for nouget, but pistartions are even better! white choco nouget with almonds/pistartions, IS SOOOOOO YUMMY! thnx, good recipe>.<

  10. avatar says: Tiahny. A

    I found this recipe so nice, its fit for a king in my opinion i adore its texture and taste even though i haven’t tried it yet! YUM YUM YUMMY

  11. avatar says: Tiahny. A

    By the way my mum tasted it and shes the queen she loved it so it is fir for a kind ESPECIALLY a queen!

  12. I was looking for a recipe for the softer nougat you find in candy bars, but this looks more like a candy called Charleston Chew which I loved growing up. I think I like this idea better!

    Quick question though… Would this nougat be too difficult to whisk by hand?

  13. How much water is need??

  14. Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.

  15. avatar says: zainab

    Hi there, can the honey be substituted with golden syrup? Just curious..

    • I don’t really know what golden syrup is, you can try, but the honey flavor is very strong, so what ever the flavor of the syrup is will be too.

  16. avatar says: Ben Phang

    Don’t mean to be offensive but i think the 8″ X 8″ pan is a bit too big for the above ingredients. Thanks for recipe. It tasted marvelous.

  17. avatar says: MT

    Wondering if you think it would work to substitute maple syrup for the honey? Or if anyone has tried that? Would be a very different taste I’m sure….

  18. avatar says: shirley

    I love your recipe it’s so easy and it turned out awesome. Thank you so much. Shirley😊

  19. avatar says: fbogus

    So this is basically an Italian meringue,then? A recipe always seems easier when couched in familiar terms. I’m thinking pistachio and chopped apricots. Too bad my kid just got braces.

    • I am not sure, but it doesn’t get baked like a meringue would. I am planning pistachio and cranberries for my next batch.

  20. avatar says: Laila

    This is similar to a very famous candy made in Iran called Gaz Esfahan. In fact recipe is exact same .i never thought it would be this easy to make. Thanks for recipe.

  21. avatar says: Terese

    I love your recipe. Thank you

  22. Help! Tried this recipe. The taste is certainly there but I couldn’t get this to set. After a day still looks runny. Where did I go wrong with this?

    • So sorry, but candy can be tricky. It is likely related to your candy thermometer, you have to make sure it reaches the right temperature. Try to calibrate your thermometer there are instructions here http://candy.about.com/od/candybasics/ht/How-To-Test-Your-Candy-Thermometer.htm

      I have had the same problem before and there are a couple things you can try at this point – you can put it in the freezer, it is not a good idea when everything sets well, but makes it more edible when it doesn’t. I have also been told that you can try and place it in the oven at like 350 F for maybe 10 minutes – not sure if this works or not.

      • avatar says: Ilana

        Thanks for the response. I will be trying this again.

  23. avatar says: Amara

    Looks yumm. Do i need to refrigerate it or just room temperature.? Thanks

  24. avatar says: Dave

    First time candy making, ever. Made this, left it in the fridge overnight. Took it out and cut it into strips… But it’s melting. Too soft. Won’t hold its shape. After 10 minutes, the 1/2 inch strips spread out to 1 inch ribbons. What should i do differently?

    • It is possible you didn’t heat the liquid quite to the right temperature, it needs to be high enough but not too high, and I have had a similar issue when I make this and found my thermometer was not calibrated. I also found that when I put it in the fridge or freezer it only holds its shape when cold, but then melts, it is best to keep it at room temp.

  25. I made this and added candied orange peel and cranberries with a few chopped nuts , very Christmassy and delicious !

  26. avatar says: Annie

    In France we are not used to measuring by cups, can you precise the volume of the cup you use or the equivalent weight of the honey and sugar?

  27. Would this nougat be similar to the type used in snickers bars? I want to attempt a snickers slice

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