We love nougat so much, that on my wedding day, guests got the most divine Ma Mere Maison Nougat all the way from the Cape as a thank you gift.

I absolutely adore nougat.  It’s got everything you’d want in a treat.  Just the right amount of sweetness, the perfect texture and of course, it has nuts, honey and is made with a whole generous amount of messy love.

Here is a recipe for you to try at home. Make sure you have time and no distractions, as this is a sticky hands on job.

My Own Homemade Nougat
My own Homemade Nougat


  • 180gr almonds roughly chopped
  • 100gr whole hazelnuts
  • 100gr walnuts roughly chopped
  • 250gr honey
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 200gr caster sugar
  • 3 tablespoons golden syrup
  • 2 tablespoons water

1)  Heat the oven to 200degC (180degC on the fan setting) and line a tin with rice paper. (Spray and cook the sides of the tin)
2)  Toast the nuts in the oven for 5 min. Set aside to cool
3)  Heat honey in a large pot/deep pan to a boil. Cook until a little of the mixture if dropped into water forms a soft ball between your finger and thumb. (115degC on a sugar thermometer.) I don’t have a sugar thermometer, I used a meat thermometer to get a rough idea.)
4)  Whisk egg whites until peaks form and pour over on to the hot honey whisking constantly. Whisk for about 8 min until mixture is cool and thick. Then whisk in the vanilla.
5)  Put the sugar, syrup and water into a wide pan until the sugar has dissolved. This is a long process. Bring to a boil and cook steadily until the mixture forms a crack when dropped into chilled water. (148degC on a sugar thermometer.)  Remove from heat and leave aside until the mixture has stopped bubbling.
6)  Pour the hot sugar mixture into the egg white mixture, whisking constantly until very thick and shiny. This is a messy process. Stir in the nuts.
7) Spoon into the prepared tin lined with the rice paper and press down to level the surface. Top with rice paper and once again, press it down to make sure it’s all levelled out.  Let cool and set in room temperature until set.
8) Cut into bars when cold.

The sliced nougat
The Sliced Nougat
Nougat squares wrapped in baking paper.
Nougat Squares Wrapped in Baking Paper.

I used baking paper to wrap the individual squares on wrote with an edible pen on the paper. You can get very creative in the packaging department, it’s all up to you.

nougat 4
Yummy Nutty Nougat

So have a go! Good luck and don’t freak out while you’re going through each step, just keep telling yourself that everything will work out perfectly.

MuchLuv, BeBlessed



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