• Total Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Gluten free
    • Vegetarian
  • 1 Review

    2 star rating


Quick, easy and delicious; this Nougat is perfect for a moment of indulgence or gifting to a friend.


  1. Line the sides of a 15cm square baking tin with rice paper.

  2. Whisk the egg white in a heatproof bowl until stiff. If possible do this in a free standing mixer as it will be easier to add the remaining ingredients.

    • 1 Egg White (Free Range, Medium)
  3. Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 135°C, 275°F on a sugar thermometer, about 3 to 5 minutes.

    • 230g Unrefined Golden Icing Sugar (We like Billington's)
    • 1 tsb Liquid Glucose
    • 2 tbsp Honey
    • 2 tbsp Water
  4. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to become stiff.

  5. Stir in the nuts and cherries and spread the mixture over the rice paper in the prepared pan, pressing it down well. If the mixture is hard to spread use the back of a warm spoon. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares.

    • 50g Pecan Nuts (Lightly Toasted, Chopped)
    • 25g Pistachio Nuts (Lightly Toasted, Chopped)
    • 25g Glacé Cherries (Rinsed, Dried & Chopped)

Let's Bake

The easiest way to follow a recipe


  1. 2 star rating

    I made this nougat this morning, actually made a double batch as I worried that if there was insufficient mixture my thermometer might not register the temperature accurately.
    Also I struggled to fine golden icing sugar so just used normal icing sugar. Anyway got the sugar mix to 135 degrees c and beat it in to my egg whites, sadly the nougat did not harden and nougat failed to set properly. The end result was a very sweet sugary toffee meringue and ended up in the bin . 😢

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