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This confectionary treat is irresistibly good, the traditional nougat recipe is so simple and easy to follow you will be surprised how amazing this tastes!


  • 657g Caster Sugar

  • 356g Water

  • 142g Glucose

  • 396g Honey

  • 158g Egg White

  • 32g Caster Sugar

  • 370g Blanched Almonds

  • 48g Cocoa Butter

  • Pinch Cream of Tartar


  • 1.

    Dust a lamington tin with a small amount of icing sugar and corn starch.

  • 2.

    Roast the nuts and keep them warm in the oven.

  • 3.

    In a saucepan, combine the sugar, water and glucose and bring to a boil. This needs to be started before the honey as it will take longer. The syrup will be ready for use at 170°C.

  • 4.

    Place the honey in a separate saucepan and bring to 130°C.

  • 5.

    Place egg white in a mixing bowl with a pinch of cream of tartar. Start whisking the egg whites.

  • 6.

    Once the honey reaches 130°C, add it to the egg whites. Immediately afterwards, add the sugar syrup.

  • 7.

    Remove the whisk attachment from the mixer and replace with the paddle. Continue to mix until you reach desired consistency.

  • 8.

    The nougat may need additional heat to evaporate any excess moisture, test the mixture in cold water to determine if it needs additional heat. Heat with a hairdryer if required until it reaches hardball (a firm consistency).

  • 9.

    Add cocoa butter and nuts. Press into the lamington tin and flatten the top with the rolling pin. Cool at room temperature, once cool, cut with a serrated knife and wrap in cellophane.

  • 10.

    Note: Add the nuts while they are still warm. Wrap the nougat as soon as it cools as it is affected by moisture in the atmosphere.


Serves: 110 pieces
Time: 50 minutes

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