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
Scale
Basic Ingredients
- 2 cups granulated sugar
- 2 ½ cups white corn syrup
- ¼ teaspoon salt
- â…“ 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
