🍬 How to Make Old-Fashioned Holiday Nougat – Soft, Chewy & Packed with Goodies!


 

For the Nougat Base:

  • 3 cups (600g) granulated sugar
  • 1 cup (240ml) light corn syrup
  • ¾ cup (180ml) water
  • 4 large egg whites, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional, for classic flavor)

For the Mix-Ins:

  • 2 cups (200g) chopped mixed nuts (almonds, cashews, walnuts, or pecans)
  • 1 cup (150g) dried cherries, cranberries, or raisins
  • 1 cup (50g) toasted coconut flakes (optional)
  • 1 cup (about 5 oz) mini marshmallows

🌱 Vegan option: Use aquafaba (chickpea brine) instead of egg whites — advanced technique, but possible!
🥜 Allergy note: Omit nuts if needed — use extra coconut or puffed rice.

🍳 Instructions

  1. Prep the pan

    • Line a 9x13-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
    • Lightly grease the paper.

  2. Toast the nuts & coconut

    • Spread nuts and coconut on a baking sheet.
    • Toast at 350°F (175°C) for 8–10 minutes until golden and fragrant. Cool completely.

  3. Whip the egg whites

    • In a stand mixer with whisk attachment, beat egg whites on medium until soft peaks form.
    • Set aside.

  4. Cook the sugar syrup

    • In a saucepan, combine sugar, corn syrup, and water.
    • Cook over medium heat, stirring until sugar dissolves.
    • Insert a candy thermometer and cook without stirring until it reaches 260°F (soft-ball stage) — about 10–12 minutes.

  5. Combine carefully

    • With mixer running on low, slowly pour hot syrup into the egg whites.
    • Increase speed to high and beat for 8–10 minutes until thick, glossy, and cooled slightly (holds shape).

  6. Add flavor & mix-ins

    • Beat in vanilla and almond extract.
    • Gently fold in nuts, dried fruit, coconut, and mini marshmallows until evenly distributed.

  7. Pour & set

    • Transfer mixture to prepared pan.
    • Use a greased spatula or hands (lightly oiled) to press into an even layer.

  8. Cool & cut

    • Let sit at room temperature for 4–6 hours (or overnight) until firm.
    • Lift out using parchment and slice into squares with a sharp, oiled knife.

🔥 Pro Tip: Dust with powdered sugar or drizzle with melted chocolate for extra flair!

✅ Tips for the Best Results

Use room-temperature egg whites
Whip up faster and hold volume better
Don’t stir syrup once boiling
Prevents crystallization
Grease your tools
Nougat is sticky — oil keeps spatulas and knives clean
Cut with a warm knife
Dip blade in hot water for cleaner slices
Store in an airtight container
Keeps soft for up to 2 weeks

🔄 Easy Variations to Try

Chocolate Swirl
Melt ½ cup chocolate, swirl into top before setting
Peanut Butter Lover’s
Swirl in ¼ cup warm peanut butter before pouring
Festive Red & Green
Use red/green candied cherries and pistachios
Cocoa Nougat
Add 2 tbsp cocoa powder to syrup for chocolate base
Crunchy Rice Version
Fold in 1 cup crispy rice cereal for lighter texture

❓ Frequently Asked Questions

❓ Can I use a hand mixer?

Yes — but it will take longer and require more attention. A stand mixer works best.

❓ Can I make it without corn syrup?

Not recommended — it prevents crystallization. You can try honey or golden syrup, but texture may vary.

❓ Is it freezer-friendly?

Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

❓ Why did my nougat turn out hard?

Sugar cooked past 260°F — use a thermometer and remove promptly.

Final Thoughts

You don’t need a fancy bakery to enjoy a candy that tastes like childhood memories.

With Old-Fashioned Holiday Nougat, you get all the flavor, nostalgia, and sweetness — in a treat that’s worth the effort and impossible to forget.

So next time you're wrapping gifts…
skip the store-bought box.

Make this instead.

Because the best gifts aren’t bought. They’re stirred, poured, and shared with love. 💛