French Almond Nougat

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Added by Serg
This is the best almond nougat recipe and it makes lots. I love giving it as a gift! Feel free to change the almonds to your favorite nut and add in some dried fruit too.

Buy equipment you need here:
KitchenAid Mixer 6 qt. -
8” Square Pan -
Baking Parchment Roll -
Candy Thermometer -


For the first part (mazetta):

2 Egg whites, room temperature
3/4 cup Light corn syrup
1/2 cup Sugar

For the second part (nougat):

1 1/2 cups Light corn syrup
1 1/2 cups Sugar
4 tbsp Unsalted butter, melted
1 tsp Vanilla extract
1/4 tsp Salt
3 1/2 cups Whole raw almonds, skin on

- For the first part: Using an electric mixer, beat egg whites until stiff and set aside.
- In a small saucepan, combine corn syrup, 1/4 cup water, and sugar. - Clip on a candy thermometer and bring to a boil over high heat, stirring with a wooden spoon.
- Reduce to a medium heat and cook, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage).
- Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated.
- Spray an 8" square baking pan with vegetable-oil spray, line with parchment, oil parchment, and set aside.
- For the second part: In a medium saucepan, combine corn syrup and sugar, clip on candy thermometer, and bring to a boil over high heat, stirring constantly with a wooden spoon.
- Reduce to a medium-high heat and cook to 280 degrees (soft-crack stage) without stirring. If heat is too high it can boil over, so watch carefully.
- Remove from heat and, without scraping pan, pour syrup over first part.
- Working quickly, stir with a wooden spoon until almost smooth.
- Stir in butter, vanilla, and salt until incorporated.
- Stir in nuts.
- Scrape into prepared pan, and smooth the top.
- Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
- Unmold nougat from pan and cut nougat into bitesize pieces or other desired shapes. Wrap each piece in baking parchment or waxed paper.

Recipe from here:

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