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.
I liked ts it wus gud