Why You’ll Love This Recipe

I adore how this nougat combines honey, sugar, and roasted nuts into a chewy, crunchy, irresistible confection. I appreciate that it feels festive but is simple enough for me to prepare anytime. I also enjoy customizing the nuts or shaping the loaf exactly how I like it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

625 ml caster sugar
125 ml honey
45 ml golden syrup
250 ml water
2 egg whites
100 ml cashew nuts
100 ml roasted walnuts
100 ml roasted pine nuts
4 sheets edible rice paper

Directions

I start by adding the caster sugar, honey, golden syrup, and water to a large pot. I heat the mixture until everything dissolves, then increase the heat to bring it to a boil. I continue boiling it until it reaches hard crack stage, or 159°C.
I remove any crystallization from the sides of the pot using a brush.
I beat the egg whites to stiff peaks and slowly pour the hot syrup into them while the food processor runs at medium speed. As soon as everything is incorporated, I run the processor on high for about one minute.
I fold in the nuts.
I line a flat dish with edible rice paper.
I pour the nougat mixture onto the rice paper, spread it smoothly, and make sure there are no bubbles. I let it set for a full day before slicing it however I like.

Servings and Timing

Servings: 1 loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I sometimes mix different nuts such as almonds, pistachios, or hazelnuts for new flavor profiles.
I like adding a pinch of cinnamon or vanilla for a subtle aromatic twist.
If I prefer a softer texture, I reduce the final temperature slightly, though I stay close to the hard crack stage.

Storage/Reheating

I store the sliced nougat in an airtight container at room temperature. It keeps well for up to two weeks if protected from humidity.
I avoid refrigerating it because the moisture can affect the texture. Since nougat isn’t reheated, I simply enjoy it as is once set.

FAQs

Why did my nougat turn too hard?

I likely cooked the sugar mixture slightly past hard crack stage, making the texture firmer than intended.

Why did my nougat stay too soft?

I may not have reached the correct temperature; hitting 159°C is essential.

Can I use different nuts?

Yes, I can use any roasted nuts I enjoy.

Can I make nougat without rice paper?

I can, but I need to line the dish with parchment and lightly oil it.

Why is my nougat sticky?

Humidity or undercooking the syrup often causes stickiness.

Can I make this without a thermometer?

I can use the cold water test, but a thermometer helps me achieve consistent results.

Can I add dried fruit?

Yes, I can fold in chopped dried cherries, apricots, or cranberries.

How long should nougat set?

I let it rest for a full 24 hours to ensure proper firmness.

Can I whip the egg whites by hand?

Yes, but I find a mixer or processor gives better stability.

How do I slice nougat cleanly?

I use a sharp knife lightly warmed in hot water to make smooth cuts.

Conclusion

I love making nougat torrone turrón because it brings together simple ingredients in a way that feels both traditional and indulgent. Its chewy sweetness, crunchy nuts, and festive personality make it a treat I enjoy sharing—or savoring—any time of year.