Ingredient Additions and Substitutions
One of my favorite things about homemade nougat is how easily you can customize it!
Nuts
Almonds and pistachios give this recipe a lovely holiday appearance, but you can also use:
Toasted hazelnuts
Pecans
Walnuts
Macadamia nuts
Try to use roasted or toasted nuts for the best flavor. Let them cool slightly before adding them to the nougat.
Dried Fruit
Cranberries and cherries provide beautiful festive colors. You can substitute them with:
Chopped dried apricots
Dried blueberries
Golden raisins
Chopped dried pineapple
Cut larger pieces into small chunks so they distribute evenly throughout the candy.
Flavorings
Vanilla is a classic choice, but a little almond extract or orange zest can give your nougat a lovely holiday twist.
Be careful with strong extracts. A small amount goes a long way!
How to Make Old-Fashioned Holiday Nougat
Preparation: 20 minutes · Cooking: 15–25 minutes · Setting: 6 hours or overnight
The most important part of making nougat is preparing everything before you begin cooking the sugar syrup. Once the syrup reaches the right temperature, you'll need to work steadily.
Step 1: Prepare Your Pan and Ingredients
Line an 8-inch square baking pan with parchment paper, leaving a little overhang on the sides so you can lift the nougat out later.
If you have edible wafer paper, place a sheet on the bottom of the pan.
Measure your almonds, pistachios, cranberries, and cherries. Set them aside so they're ready when needed.
Step 2: Warm the Nuts
Place the almonds and pistachios in a low oven for about 5–7 minutes, just until lightly warmed.
You don't want them to become dark or overly toasted. Warm nuts are easier to incorporate into the nougat without cooling the mixture too quickly.
Keep them somewhere warm while you prepare the syrup.
Step 3: Cook the Sugar Syrup
Add the granulated sugar, honey, corn syrup, and water to a heavy-bottomed saucepan.
Stir gently over medium heat until the sugar dissolves. Once the mixture begins boiling, stop stirring and allow it to cook until it reaches 300°F (149°C) on a candy thermometer.
This is the hard-crack stage, which helps the nougat become firm enough to slice once completely set.
Watch the thermometer carefully because sugar syrup can rise in temperature quickly near the end.
Step 4: Whip the Egg Whites
While the syrup is cooking, place the egg whites and salt in a clean mixing bowl.
Beat with an electric mixer until soft peaks form.
Soft peaks should hold their shape but still have slightly drooping tips.
Keep the mixer running at a low speed while you carefully prepare to add the hot syrup.
Step 5: Slowly Add the Hot Syrup
With the mixer running, carefully pour the hot syrup into the whipped egg whites in a thin, steady stream.
Avoid pouring directly onto the beaters or the side of the bowl.
Once all the syrup has been added, increase the mixer speed and continue beating until the mixture becomes thick, glossy, and starts to hold its shape.
This can take several minutes. The mixture will become increasingly stiff as it cools.
Important: Hot sugar syrup can cause serious burns. Pour slowly and carefully, and keep children away from the cooking area.
Step 6: Add the Vanilla, Nuts, and Fruit
Add the vanilla extract and mix briefly.
Using a sturdy silicone spatula, fold in the warm almonds, pistachios, dried cranberries, and dried cherries.
Work fairly quickly because nougat becomes difficult to spread as it cools.
Make sure the nuts and fruit are distributed throughout the mixture.
Step 7: Transfer the Nougat to the Pan
Spoon the nougat into your prepared baking pan.
Lightly grease your spatula or use a sheet of parchment paper to press the mixture evenly into the corners.
If desired, place another sheet of wafer paper on top.
Smooth the surface as much as possible. Don't worry if it isn't perfectly flat; homemade candy has its own charm!
Step 8: Let It Set
Allow the nougat to cool at room temperature for at least 6 hours, preferably overnight.
It should become firm enough to lift from the pan and cut into neat pieces.
Avoid refrigerating it while it sets unless your kitchen is particularly warm and humid. Excess moisture can make the surface sticky.
Step 9: Cut and Serve
Lift the nougat from the pan using the parchment overhang.
With a sharp, lightly oiled knife, cut it into small squares or rectangles.
Wipe the knife between cuts if the candy begins sticking.
And that's it! Your homemade old-fashioned holiday nougat is ready to enjoy.
What to Serve With Holiday Nougat
Nougat is delicious on its own, but it also looks beautiful as part of a holiday dessert spread.
Try serving it with:
Christmas sugar cookies
Chocolate truffles
Shortbread cookies
Gingerbread cookies
Chocolate-covered almonds
Homemade fudge
Fresh strawberries and grapes
A cup of coffee, tea, or hot chocolate
For a pretty Christmas candy platter, arrange the nougat alongside red and green candies, chocolate treats, and little cookies.
It makes such a lovely presentation!
Tips for Making the Best Homemade Nougat
Nougat is not difficult once you understand the process, but candy-making does require a little attention to detail.
Here are a few tips to help you get the best results.
1. Use a candy thermometer. This is probably the most important tip. The temperature of the syrup determines the final texture. If it doesn't reach the correct stage, your nougat may remain too soft or become overly hard.
2. Prepare everything beforehand. Measure your ingredients, toast your nuts, and line your pan before cooking the syrup. Nougat comes together quickly once the syrup is ready.
3. Keep your mixing bowl clean. Even a little grease in the bowl can prevent egg whites from whipping properly.
4. Use warm nuts. Cold nuts can make the nougat mixture stiffen too quickly, making it difficult to spread evenly.
5. Don't rush the setting time. Let the nougat rest until completely firm before cutting. Cutting too early can leave you with sticky, misshapen pieces.
6. Cut with a lightly oiled knife. This helps create cleaner edges and prevents too much sticking.
7. Pay attention to humidity. Moisture can make nougat sticky. Whenever possible, prepare it on a cool, dry day.
How to Store Old-Fashioned Holiday Nougat
Proper storage helps keep your nougat fresh and prevents it from becoming sticky.
At Room Temperature
Place the cut pieces in an airtight container, separating layers with parchment or wax paper.
Store in a cool, dry place away from direct sunlight and heat. For the best texture and quality, enjoy within about 1–2 weeks.
In the Refrigerator
Refrigeration is generally unnecessary if your home is cool and dry. If you do refrigerate nougat because of warm conditions, wrap it very well and place it in an airtight container.
Allow it to return to room temperature while still wrapped to help prevent condensation from forming on the candy.
Can You Freeze Nougat?
Nougat can be frozen, although its texture may change slightly after thawing.
Wrap individual pieces tightly, place them in a freezer-safe container, and freeze for up to 2 months for best quality.
Thaw in the refrigerator or in a cool room while still wrapped. Avoid exposing cold nougat to warm, humid air too quickly.
Frequently Asked Questions
What is traditional nougat made of?
Traditional nougat is generally made with sugar or honey syrup and whipped egg whites. Nuts such as almonds, pistachios, and hazelnuts are common additions. Some varieties also contain dried fruit or other flavorings.
Is nougat supposed to be soft or hard?
It depends on the variety. Some nougat is soft and chewy, while other versions are much firmer. This holiday recipe is designed to have a firm, chewy texture that can be sliced into small pieces.
Why is my homemade nougat too sticky?
Sticky nougat can happen when the sugar syrup doesn't reach the correct temperature, when the candy hasn't had enough time to set, or when it absorbs moisture from the air.
Use a candy thermometer and allow the nougat to cool completely before cutting.
Why did my nougat turn out too hard?
The syrup may have become too hot, or the final mixture may have been beaten longer than necessary. Check your thermometer carefully and remove the syrup from the heat as soon as it reaches the target temperature.
Can I make nougat without nuts?
Absolutely! You can leave out the nuts and use additional dried fruit, toasted coconut, or other suitable mix-ins. Keep in mind that changing the amount of mix-ins will affect the texture.
Can I make holiday nougat ahead of time?
Yes! Nougat is an excellent make-ahead holiday treat. Prepare it a few days before your celebration, cut it into pieces once set, and store it in an airtight container in a cool, dry place.
Is nougat gluten-free?
The basic ingredients in this recipe are naturally gluten-free, but always check the labels on your corn syrup, flavorings, dried fruit, and other packaged ingredients. Wafer paper may also contain ingredients that are unsuitable for a gluten-free diet.
Can I use a hand mixer instead of a stand mixer?
Yes, although a stand mixer is more convenient. A hand mixer can work, but you'll need a heatproof bowl, a steady grip, and extra care when adding the hot syrup.
Old-Fashioned Holiday Nougat Recipe Card
Holiday Nougat
A festive homemade candy with honey, vanilla, toasted nuts, cranberries, and cherries.
PREP TIME
20 minutes
COOK TIME
15–25 minutes
SETTING TIME
6 hours or overnight
YIELD
30–36 pieces
Ingredients
2 cups granulated sugar
½ cup honey
½ cup light corn syrup
¼ cup water
2 large egg whites
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup toasted almonds
½ cup pistachios
½ cup dried cranberries
½ cup chopped dried cherries
Wafer paper, optional
Instructions
Line an 8-inch square pan with parchment or wafer paper.
Warm the almonds and pistachios in a low oven for 5–7 minutes.
Combine sugar, honey, corn syrup, and water in a saucepan. Cook to 300°F (149°C).
Beat egg whites and salt until soft peaks form.
Slowly pour the hot syrup into the egg whites while mixing.
Beat until thick and glossy. Add vanilla.
Fold in the warm nuts and dried fruit.
Spread the mixture into the prepared pan and smooth the top.
Let set at room temperature for at least 6 hours or overnight.
Remove from the pan and cut into small pieces with a lightly oiled knife.
Recipe Details
Course: Dessert / Candy
Cuisine: Traditional-inspired confectionery
Method: Stovetop candy-making
Difficulty: Moderate
Best served: At room temperature
Approximate Nutritional Information
The following values are estimates and will vary depending on the exact ingredients and the size of each piece.
110–140
Estimated calories per piece, assuming 36 pieces
Nutrient | Approximate amount |
|---|---|
Calories | 110–140 kcal |
Carbohydrates | 20–25 g |
Protein | 2–3 g |
Fat | 3–5 g |
Sugar | 18–22 g |
Fiber | 0.5–1 g |
Final Thoughts: A Holiday Candy Worth Making
There's something special about homemade holiday candy, and this old-fashioned holiday nougat is a wonderful example. It's sweet, chewy, colorful, and filled with delicious nuts and dried fruit.
Whether you're preparing a Christmas dessert platter, making edible gifts for friends and family, or simply craving something nostalgic, this recipe is a lovely choice.
I promised you a festive treat, and here it is! Once you make a batch and see those beautiful pieces filled with cranberries, cherries, almonds, and pistachios, you'll understand why nougat deserves a place in your holiday traditions.
If you try this recipe, I'd love to hear how it turned out! Leave a comment and a rating below, and don't forget to share a photo of your homemade nougat on Pinterest so others can enjoy it too.
More Holiday Treats You'll Love
If you're planning a holiday baking day, here are a few more sweet recipes to add to your list:
Homemade Chocolate-Covered Candies
Cranberry Pistachio Christmas Cookies
Easy White Chocolate Pecan Cookies
Old-Fashioned Peanut Butter Balls
Classic Homemade Christmas Fudge
Buttery Shortbread Cookies
Happy holiday cooking, and enjoy every sweet bite!
