Headnote

This is a classic confection of restraint and precision: a nougat that is light in bite, yet firm enough to slice cleanly. The almonds provide structure and warmth, while honey, glucose syrup, and sugar build a fine, stable chew without graininess. Wafer paper gives the slab its disciplined finish and preserves the clean geometry expected of true confectionery.

Recipe essentials

Dish category: Confectionery

Cuisine or origin: European-style nougat

Course type: Sweet

Yield: 1 slab, 180 g

Serving size: 6 portions of 30 g

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Difficulty: Advanced

Equipment

Heavy saucepan

Stand mixer with whisk attachment

Sugar thermometer

Small roasting tray or confectionery frame, approximately 18 cm x 10 cm

Baking paper

Offset spatula

Sharp knife

Ingredients

Nougat

Almonds, lightly toasted: 70 g

Sugar: 55 g

Glucose syrup: 25 g

Honey: 20 g

Egg white: 10 g

Vanilla extract: 2 g

Salt: 1 g

Finish

Wafer paper: 3 g

Method

1. Line the base of the tray or frame with wafer paper, trimming it neatly so it sits flat without overlap. Set the tray aside on a heatproof surface.

2. Place the almonds in a dry pan over medium heat and warm for 3 to 4 minutes, stirring constantly, until fragrant and lightly deepened in color. Transfer immediately to a bowl so they do not continue to cook.

3. Combine the sugar, glucose syrup, and honey in the saucepan. Set over medium heat and cook without stirring for 6 to 8 minutes, brushing down any crystals from the sides only if necessary, until the syrup reaches 145°C and appears clear and actively bubbling.

4. While the syrup cooks, begin whisking the egg white in the stand mixer on medium speed. Add the salt and continue whisking until the egg white holds soft, billowy peaks.

5. With the mixer running on medium speed, pour the hot syrup in a steady stream down the side of the bowl. Continue whisking for 6 to 8 minutes, until the mixture becomes thick, glossy, and warm rather than hot to the touch.

6. Add the vanilla extract and whisk briefly to combine. Fold in the warm almonds with a spatula, working decisively so they are evenly suspended without deflating the nougat.

7. Scrape the nougat into the prepared tray and spread it evenly to the corners with the spatula. Press a second sheet of wafer paper over the surface, smoothing it gently so the slab is level and enclosed.

8. Leave the nougat at room temperature for 2 to 3 hours, until set enough to slice cleanly with a sharp knife. The finished slab should be firm, elastic, and slightly yielding under pressure, not sticky at the cut surface.

Plating and serving

Cut the slab into neat rectangles or fingers with a hot, dry knife. Serve the pieces aligned with clean edges and visible almond distribution, allowing the wafer paper to remain discreet and intact.

Professional notes

The syrup must reach 145°C for a nougat that sets with definition; lower temperatures give a weaker, stickier texture.

Add the almonds while the nougat is still warm and pliable so they disperse evenly before the mass tightens.

Work with confidence once the syrup is added to the egg white; hesitation will produce uneven structure.