🍬 Christmas Nougat
Ingredients
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2 cups granulated sugar
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1 cup light corn syrup
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1/2 cup honey
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2 large egg whites
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1/4 tsp salt
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1 tsp vanilla extract
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2 cups mixed nuts (almonds, pistachios, hazelnuts, lightly toasted)
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Optional: 1/2 cup dried fruit (cranberries, cherries)
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Edible rice paper or parchment for lining
Instructions
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Prepare pan:
Line an 8×8-inch baking pan with parchment paper or edible rice paper. Lightly oil or butter the surface to prevent sticking. -
Cook sugar mixture:
In a medium saucepan, combine sugar, corn syrup, and honey. Cook over medium heat, stirring until sugar dissolves. Use a candy thermometer — heat to 250°F (120°C) (soft-ball stage). -
Whip egg whites:
While sugar cooks, beat egg whites with salt until stiff peaks form. -
Combine sugar and egg whites:
Once sugar reaches 250°F, slowly pour it in a thin stream into the egg whites while continuing to beat at medium speed. Be careful — it’s very hot! -
Add flavor and nuts:
Beat in vanilla extract. Quickly fold in toasted nuts and dried fruit if using. -
Pour and shape:
Pour mixture into the prepared pan, spreading evenly. Press down gently with oiled hands or a spatula. Place another sheet of parchment or rice paper on top and press lightly. -
Cool and cut:
Let cool at room temperature for several hours until firm. Cut into squares or rectangles using a sharp knife. -
Store:
Store in an airtight container at room temperature — nougat can last several weeks if kept dry.
💡 Tips
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Temperature is key: Use a candy thermometer for accurate results; undercooked sugar will make it too soft, overcooked will make it brittle.
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Prevent sticking: Lightly oil your hands or spatula when shaping or pressing the nougat.
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Variations: Add chocolate drizzle, sprinkle with powdered sugar, or use different nuts for flavor variety.
If you want, I can give you a simpler, soft nougat version that doesn’t require a candy thermometer — still chewy and festive, perfect for quick Christmas treats.
Do you want me to do that?
