If you have a soft spot for nostalgic treats that bring a little magic to your kitchen, then you are going to adore this one. Grandma’s Homemade Nougat Recipe is a timeless confection that balances the perfect chewiness of egg whites with the rich sweetness of sugar and butter, all accented by crunchy nuts. This recipe delivers a lovely mix of textures and flavors that make it an irresistible snack or gift. Whether you’re making candy for the holidays or simply cranking up the charm on your dessert table, this classic nougat will warm your heart and delight your taste buds like nothing else.
Ingredients You’ll Need
This recipe calls for simple yet crucial ingredients, each playing an important role in crafting that perfect nougat texture and flavor. From the smooth, creamy butter to the crisp nuts, these components come together effortlessly to create an unforgettable treat.
- Granulated sugar: Provides the essential sweetness and structure to the nougat.
- White corn syrup: Helps prevent crystallization and keeps the nougat chewy.
- Salt: Balances the overall sweetness giving depth to the flavor.
- Egg whites: Whipped to provide the fluffy, airy texture that defines nougat.
- Vanilla extract: Adds a warm, comforting aroma and subtle sweetness.
- Butter: Brings richness and a creamy mouthfeel to soften the nougat.
- Gluten-free flour: Stabilizes the mixture and helps with texture, plus it’s perfect for those avoiding gluten.
- Salted peanuts (or nut of choice): Give a satisfying crunch and a salty contrast to the sweet nougat.
How to Make Grandma’s Homemade Nougat Recipe
Step 1: Prepare Your Pan
Begin by lining a 9×13 inch pan with parchment paper and lightly greasing it with non-stick spray. This extra step ensures your nougat won’t stick and makes cleanup a breeze — and nobody wants to wrestle candy off their pan later.
Step 2: Melt the Sugar and Syrup
In a large heavy-bottomed pot, combine your sugar, corn syrup, and salt. Heat them over medium heat until the mixture dissolves and starts to boil, reaching 244°F. Washing down the sides of the pot occasionally prevents sugar crystals from forming, which keeps your nougat smooth. Patience here pays off in texture!
Step 3: Whip the Egg Whites
While the syrup cooks, beat the egg whites in a stand mixer on medium-high speed. After about 2 minutes, you’ll see them getting foamy and thickened — this foamy base is what gives nougat its signature lightness.
Step 4: Combine Syrup and Egg Whites in Two Parts
Carefully pour one-third of the hot syrup slowly into the egg whites on low speed, mixing constantly to temper them gently. Then heat the remaining syrup to a higher temperature, 264°F, ensuring your candy will set correctly and have the perfect chew.
Step 5: Final Mixing and Thickening
As the syrup reaches 264°F, slowly add it to the egg whites while mixing at low speed. Then turn the mixer to medium-high and beat for about 5 minutes. You’ll notice the mixture stiffening and clumping slightly around the whisk, signaling you’re approaching that ideal nougat consistency.
Step 6: Add Flavor and Texture
Lower the mixer speed and fold in the vanilla extract, half the butter, and half the flour. Then add the remaining butter and flour, followed by your choice of nuts. The butter and flour enrich the texture and smooth out any remaining stickiness, while nuts add a delicious crunch.
Step 7: Set and Slice
Pour the nougat mixture into your prepared pan, smoothing it evenly, then sprinkle additional nuts on top if you like. Let it rest at room temperature for at least 4 hours, but preferably overnight, to fully set. Slice with a greased knife to prevent sticking, wrap if desired, and you’ve got classic homemade candy ready to enjoy.
How to Serve Grandma’s Homemade Nougat Recipe
Garnishes
A sprinkle of crushed nuts, edible gold leaf, or a light dusting of powdered sugar can elevate the look and texture of your nougat. These little touches add a touch of elegance and make your homemade treat feel truly special.
Side Dishes
This nougat pairs wonderfully with a cup of rich coffee or a glass of dessert wine. If you’re looking to serve it at a gathering, consider complementing it with fresh fruit or artisanal cheeses to balance the sweet and crunchy flavors.
Creative Ways to Present
Wrap individual pieces in colorful candy wrappers or fancy parchment papers tied with twine for charming gifts. Alternatively, create a nougat bark by pressing the candy thinly on a baking sheet, topping with mixed nuts and dried fruits, then slicing into shards for a modern twist on Grandma’s Homemade Nougat Recipe.
Make Ahead and Storage
Storing Leftovers
Store leftover nougat in an airtight container, placing wax or parchment paper between layers to prevent sticking. It keeps well at room temperature for up to two weeks, maintaining its chewy texture and fresh flavor beautifully.
Freezing
You can freeze the nougat by wrapping pieces individually in plastic wrap and then placing them in a freezer-safe bag. When you’re ready to enjoy, simply thaw at room temperature — the texture stays remarkably intact, making it a convenient treat to keep on hand.
Reheating
Unlike baked goods, nougat doesn’t require reheating; in fact, heating may alter the texture negatively. If your nougat feels too firm, let it sit out a bit at room temperature before serving to soften slightly.
FAQs
Can I use different nuts instead of peanuts?
Absolutely! Almonds, pistachios, or even a mix of your favorite nuts work wonderfully in Grandma’s Homemade Nougat Recipe. Just be sure to toast them lightly to bring out their flavor before adding.
Is it safe to use raw egg whites in this recipe?
Yes, the egg whites are cooked by the hot sugar syrup added hot and slowly, which effectively pasteurizes them, making the nougat safe to eat.
My nougat turned out sticky and soft; what did I do wrong?
This often happens if the syrup didn’t reach the correct temperature or the nougat didn’t set long enough. Using a candy thermometer and allowing ample cooling time will help achieve that perfect chewiness.
Can I make this recipe gluten-free?
Yes! Using gluten-free flour, as specified, makes Grandma’s Homemade Nougat Recipe safe for gluten-sensitive diets without any compromise in taste or texture.
How long does nougat keep fresh?
When stored properly in an airtight container away from heat and moisture, nougat will stay fresh and delicious for up to two weeks.
Final Thoughts
There’s something truly special about handmade confections, and Grandma’s Homemade Nougat Recipe is a candy that embodies tradition and love in every bite. It’s a simple yet satisfying project that rewards you with sweet, chewy, nutty goodness—perfect for sharing with family or savoring solo. Give this recipe a try and treat yourself to a delicious slice of nostalgia.
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Grandma’s Homemade Nougat Recipe
- Total Time: 30 minutes plus 4+ hours cooling
- Yield: 15 servings 1x
- Diet: Gluten Free
Description
This classic Grandma’s Nougat Recipe is a sweet, chewy treat made from sugar, corn syrup, egg whites, butter, and vanilla, with optional nuts for added crunch. Perfectly balanced and rich, it’s a traditional candy that’s ideal for snacking or gifting. The nougat has a soft, slightly sticky texture and a delightful vanilla flavor, with a subtle nutty finish if you choose to add peanuts or your favorite nuts.
Ingredients
Basic Ingredients
- 2 cups granulated sugar
- 2 ½ cups white corn syrup
- ¼ teaspoon salt
- ⅓ cup egg whites (from 3 large eggs)
- 1 tablespoon vanilla extract
- 6 tablespoons butter (room temperature and cut into small pieces)
- 2 teaspoons flour (gluten-free flour recommended)
Optional
- 1 cup salted peanuts or nut of choice
Instructions
- Prepare the Pan: Line a 9×13 inch pan (or quarter sheet pan) with parchment paper. Lightly grease the parchment paper with non-stick cooking spray and set aside for the nougat to be poured into later.
- Heat Syrup Mixture: In a large, heavy-bottomed pot, preferably stainless steel, combine the granulated sugar, white corn syrup, and salt. Melt together over medium heat, stirring gently if needed to combine before boiling.
- Boil to First Temperature: Bring the syrup mixture to a boil and continue boiling until the mixture reaches 244°F (118°C) on a candy thermometer. Wash down the sides of the pot with a brush dipped in water to remove any sugar crystals and avoid graininess, but do not stir once boiling.
- Beat Egg Whites: While the syrup is boiling, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for about 2 minutes until the whites start to thicken and foam slightly.
- Add First Portion of Syrup: When the syrup reaches 244°F, slowly pour about one-third of the syrup into the egg whites while mixing on low speed. Pour very slowly and continuously to prevent cooking the egg whites prematurely.
- Boil Remaining Syrup: Return the remaining syrup in the pot to the stove and continue cooking over medium heat until it reaches 264°F (129°C).
- Combine Remaining Syrup and Egg Whites: With the mixer running on low, slowly pour the remaining syrup into the egg whites. Mix carefully to incorporate.
- Whip Nougat Mixture: Increase mixer speed to medium-high and beat the mixture for 5 minutes or until it becomes thick, stiff, and starts to clump around the whisk. It will not form stiff peaks but will noticeably thicken.
- Add Flavor & Butter: Reduce mixer to low speed, then add the vanilla extract, half of the butter, and half of the flour. Mix briefly, then add the remaining butter and flour. Stir to combine thoroughly.
- Incorporate Nuts: Fold in the salted peanuts or your choice of nuts if using. Make sure nuts are evenly distributed throughout the nougat mixture.
- Pour and Set: Pour the nougat mixture into the prepared pan and smooth it into an even layer using a spatula. Optionally sprinkle additional nuts on top. Allow the nougat to cool completely at room temperature for at least 4 hours, preferably overnight.
- Slice and Store: Once set, slice the nougat into pieces using a greased knife; re-grease the knife as needed to prevent sticking. Wrap each piece in candy wrappers or store in an airtight container layered with wax paper or parchment to avoid sticking. Enjoy your homemade nougat!
Notes
- Use a candy thermometer for accurate temperature readings to ensure proper nougat texture.
- Gluten-free flour is recommended to keep the recipe gluten-free, but all-purpose flour will also work.
- Allow nougat to cool completely before slicing to avoid stickiness and maintain shape.
- Greasing the knife between slices makes cutting easier and cleaner.
- Nuts are optional and can be replaced with your favorite variety or omitted for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
