This nougat recipe is a beloved family favorite that comes from my grandma’s self-published church cookbook! The original recipe is vague, so I’ve added lots of tips and details so it turns out reliably.
You also might like these recipes for homemade caramels, peanut brittle, English toffee and pecan log from the same cookbook!
This recipe comes from my grandma’s old church cookbook that she published with her friends back in the 1970s. It’s a recipe that’s retro but timeless. Vague but versatile. Endearing and oh-so delicious!
The original instructions aren’t very detailed, but that’s what makes it even more special to me. You can see the hints of the culture, time period, and the personality behind the cute group of ladies who wrote the cookbook.
I’ve included more details and precise instructions, while still staying true to the original recipe. Check out all my tips below!
We also love this best fudge recipe!
Ingredients You’ll Need
Here are a few notes on the key ingredients for this nougat:
- Corn syrup: White corn syrup is essential for creating the fluffy, billowy texture of the nougat. Do not use dark corn syrup!
- Egg whites: The recipe calls for 1/4 to 1/2 cup of egg whites. I ended up using 3 large egg whites, which came out to just under 1/2 cup. The first time I made the recipe, I wasn’t sure how long to beat the egg whites before adding the first batch of sugar syrup. I beat them for about one minute the first time and three minutes the second time, but the results were similar for both. So I think you have some leeway on the speed and duration for beating the egg whites!
- Flour: I use gluten-free flour to keep this recipe gluten-free. All-purpose wheat flour will also work for this nougat recipe.
- Peanuts: The original nougat recipe doesn’t call for nuts, but I thought it was a delicious addition! Feel free to add almonds, cashews, or other mix-ins, if you’d like.
- Butter: I like to use room temperature, salted butter for this recipe. The mixture quickly becomes very difficult to stir after adding the butter and flour, so I like to cut the butter into very small cubes to make sure it incorporates properly.
This delicious nougat makes the perfect gift for friends and neighbors during the holidays. Just package it in a piece of parchment paper or edible rice paper, then tie it up with a bow!
These candied orange slices are another nostalgic treat!
More Candy Recipes
- Rolo Pretzels
- Peanut Butter Balls with Rice Krispies
I hope you love this recipe as much as we do! If you try this nougat recipe, be sure to leave me a comment/rating below. I’d love to hear from you!