Are you searching for a truly soft and chewy Italian nougat recipe? I can tell you exactly why you haven’t been able to find that perfect texture! It seems like every nougat (or Torrone) you find at the store is the rock-hard, sticky kind—the one that threatens to break a tooth.
My love affair with soft nougat started while traveling through Europe. After trying a piece of that beautifully delicate, chewy candy for the first time, I was instantly and completely smitten. That feeling of tasting something so rich and special sparked a challenge in my own kitchen: I had to figure out how to make it myself.
A Dietitian’s Take on the Candy Dish
Now, let’s talk nutrition. Yes, this is candy, and yes, it’s full of sugar and honey—we won’t pretend it’s a salad! However, as a Registered Dietitian, I love that nougat starts with wholesome ingredients like egg whites and is loaded with nuts and dried fruit. These additions bring healthy fats, protein, and fiber into the mix, making it a treat you can absolutely enjoy in moderation without guilt.
This easy homemade nougat recipe delivers that beautiful, melt-in-your-mouth chewiness, just like the authentic Italian treat. Plus, because it’s made without flour, this is a spectacular and special confection that’s perfect for Passover or any time of the year!
You can customize your nougat exactly the way you like it! I’ve even tried it with chocolate, which melted beautifully to create cool-looking swirls and added a rich flavor. Feel free to make it your own by adding different dried fruits, chocolate, or even citrus peel.
If you like making your own candy but want to try a soft fluffy marshmallow, check out our homemade marshmallow recipe.
How to make homemade nougat?
A Quick Tip for Handling Homemade Nougat
You may notice that traditional recipes call for edible rice paper (wafer paper) on both sides of this sticky confection. If you plan on wrapping your homemade Torrone for gifts or long-term storage, it’s definitely wise to use the edible paper. However, if you’re just serving it right away at home, a simple sheet of parchment paper generously sprayed with cooking spray works perfectly fine! Follow this recipe and choose your favorite fillings for the best homemade nougat made with love by you.
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This recipe was adapted from Bon Appetit.
Soft and Chewy Nougat
Servings
Ingredients
- Nonstick vegetable oil spray
- 1 cup nuts I used whole almonds
- ½ cup sugar
- ½ cup honey
- 2 tablespoons water
- 1 large egg white room temperature
- pinch kosher salt
- ¾ cup dried fruit I used dried cherries
Instructions
- Preheat oven to 350°F. Prepare an 8- x 8-inch baking pan with rice paper or parchment paper sprayed with cooking spray.
- Spread nuts on baking sheet and toast for about 10 minutes at 350°F. Set aside to cool.
- Combine sugar, honey, and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 280°F, about 3 to 5 minutes.
- At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes. Remove the bowl from the mixer and add dried fruit and toasted nuts, or even chocolate chips, to meringue; mix nougat with a rubber spatula to distribute evenly.
- Place nougat on the prepared pan, spreading in an even layer. Top with second sheet of rice paper or sprayed parchment. Use spatula to press the nougat into an even layer. Let nougat set at room temperature for at least 2 hours, but overnight is best.
- Cut with a knife and store in an airtight container for 2 to 3 days. Nougat can also be kept in freezer for a month.
Thanks for sharing, hope they are good. You can also use raisins or even leave out the fruity part next time, nuts on their own are great.
Hi Jamie, I've just made your Nougat recipe for the first time. What I have tasted, was great so far. It's now standing on the counter to settle. I used jelly babies (sweets) instead of cherries as they are a bit expensive for a first time try. I also used walnut pieces instead of almonds.
I can't wait until tomorrow for an official tasting!!
writing to you from South Africa!
I would have loved to try this recipe but working out the temperature is fine but the cup measurements are just not used elsewhere. Had to look for a non US recipe instead.
Made nougat for the first time last night! Followed all the instructions best as i could. By this morning, the Nougat had the correct texture but tasted a little burnt/caramel-y Would this be a problem with my candy thermometer(
Lili,
If you do not live at sea level you need to adjust your candy cooking temperatures. Put your thermometer in boiling water. Take note of what temperature your thermometer reads when water is at a full rolling boil. Then do the math. 212 degrees is boiling at sea level. Where I live it is 207 degrees. I subtract 5 degrees from every candy recipe I cook.
Are the pictures here yours as I see no cherries nor almonds in there – just wondering. It looks like pistachios in the pictures all day long
We had a photographer take the photo and I guess they preferred it with just pistachios ☺
A little late, but it might help some people who are wondering 7 years later. You want to bring the sugar up to the top end of the soft crack stage, which is 290. 280 gives a very soft final product, 290 yields a candy that is chewier and holds up better over time 300 even chewier but dont go much past this because it will become hard as a rock like bit’o’honey.
Oh my golly my grandma’re used to make this when I would visit her in Paris
I would say it is 100 grams sugar with 170 grams honey, hope that helps.
Cup measure is either for dry ingredients or liquid ingredients, the volume is not the same for both. so basically its a volume measure when it comes to cooking. Dry volume is slightly less compared to the liquid measure. For liquid its 8 oz approximately. It is not by weight measure strictly but rather volume.
Probably, would love to hear how it goes.
Would this nougat be similar to the type used in snickers bars? I want to attempt a snickers slice
1 cup equals 236 mls, I don’t know the exact weights I used.
thank you. the volume of the cup is quite enough for me.
Hag Pessah Sameah
In France we are not used to measuring by cups, can you precise the volume of the cup you use or the equivalent weight of the honey and sugar?
Thanks.
I made this and added candied orange peel and cranberries with a few chopped nuts , very Christmassy and delicious !
It is possible you didn’t heat the liquid quite to the right temperature, it needs to be high enough but not too high, and I have had a similar issue when I make this and found my thermometer was not calibrated. I also found that when I put it in the fridge or freezer it only holds its shape when cold, but then melts, it is best to keep it at room temp.
First time candy making, ever. Made this, left it in the fridge overnight. Took it out and cut it into strips… But it’s melting. Too soft. Won’t hold its shape. After 10 minutes, the 1/2 inch strips spread out to 1 inch ribbons. What should i do differently?
Room Temp is all that is needed.
Looks yumm. Do i need to refrigerate it or just room temperature.? Thanks
So sorry, but candy can be tricky. It is likely related to your candy thermometer, you have to make sure it reaches the right temperature. Try to calibrate your thermometer there are instructions here http://candy.about.com/od/candybasics/ht/How-To-Test-Your-Candy-Thermometer.htm
I have had the same problem before and there are a couple things you can try at this point – you can put it in the freezer, it is not a good idea when everything sets well, but makes it more edible when it doesn’t. I have also been told that you can try and place it in the oven at like 350 F for maybe 10 minutes – not sure if this works or not.
Thanks for the response. I will be trying this again.
Help! Tried this recipe. The taste is certainly there but I couldn’t get this to set. After a day still looks runny. Where did I go wrong with this?
Thanks
Relative humidity has a lot to do that, I don’t know what the ideal is , but it’s usually best made on a cold winters day unless you have a good dehumidifier
I love your recipe. Thank you
This is similar to a very famous candy made in Iran called Gaz Esfahan. In fact recipe is exact same .i never thought it would be this easy to make. Thanks for recipe.
I am not sure, but it doesn’t get baked like a meringue would. I am planning pistachio and cranberries for my next batch.
So this is basically an Italian meringue,then? A recipe always seems easier when couched in familiar terms. I’m thinking pistachio and chopped apricots. Too bad my kid just got braces.
Yay!! All the great comments reminds me I have to make this again.
I love your recipe it’s so easy and it turned out awesome. Thank you so much. Shirley
I think that could be good, but I don’t know, the flavor would be different for sure.
Wondering if you think it would work to substitute maple syrup for the honey? Or if anyone has tried that? Would be a very different taste I’m sure….
No offense taken, always looking to improve. What size pan would you recommend?
Don’t mean to be offensive but i think the 8″ X 8″ pan is a bit too big for the above ingredients. Thanks for recipe. It tasted marvelous.
I don’t really know what golden syrup is, you can try, but the honey flavor is very strong, so what ever the flavor of the syrup is will be too.
Hi there, can the honey be substituted with golden syrup? Just curious..
Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.
How much water is need??
I would not do this by hand, it is probably doable, but would be difficult.
I was looking for a recipe for the softer nougat you find in candy bars, but this looks more like a candy called Charleston Chew which I loved growing up. I think I like this idea better!
Quick question though… Would this nougat be too difficult to whisk by hand?
LOL, definitely for a Queen.
By the way my mum tasted it and shes the queen she loved it so it is fir for a kind ESPECIALLY a queen!
I found this recipe so nice, its fit for a king in my opinion i adore its texture and taste even though i haven’t tried it yet! YUM YUM YUMMY
Thanks so much for trying it and reviewing it, I love getting the feedback and glad it worked well, even with your change.
hmmm, thanks i have all these simple ingreadients in my house:D i cant belive ii FINALLY found a “chewy” nougat recipe! YAY! when i was little mum acidentally made it chewwy, but we loved it!! thanks! 🙂
hehe, i made it twice now, and it was gone in to seconds!:) i half the honey and doubled the egg white and syrup, because honey can over power things (in my opinion!)and it tasted great, nice and chewy how i like it, almonds are awsome for nouget, but pistartions are even better! white choco nouget with almonds/pistartions, IS SOOOOOO YUMMY! thnx, good recipe>.<
I made these delicious treats twice to date but never reviewed them. The first time I made it I did still find the honey to be a little overpowering but great tasting nonetheless so the next time I just halved the honey and topped up with glucose syrup. Just perfect! Thank you so much.
This looks really yummy and the sugar content not too high, which is something I appreciate.
Sorry about that, it is 1/2 cup honey and 1/2 cup sugar
The recipe I adapted this from had more than 1 cup sugar, but I found it way too sweet and the texture grainy, so I brought it down to 1/2 cup and found it just right for me.
Yes, I fixed it, 1/2 cup honey and 1/2 cup sugar.
Need to review recipe…you marked 1/2 c sugar twice…is it supposed to be 1/2 c sugar then 1/2 c honey?
Please tell me..I’d like to try them.
The ingredients say sugar twice. I assume you meant to say 1/2 cup honey
Just a question before I start making the nougat; which I love and never made!
Should sugar measurement be 1 whole cup or 1/2 cup??
thanks
I don’t see honey mentioned in the ingredients.
That looks so easy! Had no idea that nougat was such a simple treat to make. Will have to try this soon. I love nougat. I want to make it with some chopped Turkish Delight inside.