Almond and honey nougat

Almond and honey nougat

Nougat aux amandes et au miel

Taste le Tour
100 pieces

From the Provence-Rhône region

Nougat is the speciality of the town of Montélimar at the northern border of Provence and this festive sweet is one of the thirteen traditional Provençal Christmas desserts.

It takes experience to make nougat as you need to be able to juggle timing and temperatures – and you must take care not to burn yourself with the hot honey and syrup. You will need a candy thermometer to ensure the syrup and honey reach the exact temperatures. The syrup should take longer to reach 150°C than the honey takes to reach 135°C.


Quantity Ingredient
500g raw almonds, (skins on)
100g pistachio nuts, skins removed and roughly chopped
100g hazelnuts, skins removed if possible
6 sheets rice paper
120ml water
380g caster sugar
180g liquid glucose
250g honey
2 large egg whites
A pinch cream of tartar


  1. Preheat the oven to 150°C. Line a roasting tray with baking paper. Line a 35 x 25 x 2–3 cm swiss roll tin with baking paper.
  2. Place the almonds, pistachios and hazelnuts in the prepared roasting tray and dry roast in the oven for about 20 minutes. Remove the nuts from the oven and keep warm until ready to use.
  3. Reduce the oven temperature to 100°C.
  4. To make a syrup, combine the water, sugar and glucose in a saucepan and bring to the boil over a medium heat. Place a candy thermometer in the pan and cook until the syrup reaches 150°C.
  5. At the same time, heat the honey in a second saucepan. Bring to the boil over a medium heat and cook to 135°C.
  6. Just before the honey and syrup reach temperature, combine the egg whites and cream of tartar in an electric mixer and whisk to soft peaks. With the motor running, slowly drizzle in the honey. Then drizzle in the hot syrup. Continue whisking at a low speed for about 5 minutes. Fold the roasted nuts into the nougat.
  7. Arrange 3 sheets of rice paper in the prepared swiss roll tin. Tip in the nougat mixture and smooth the surface with a wet metal spoon. Lay the remaining 3 sheets of rice paper on top and leave the nougat to cool before covering with plastic wrap. Refrigerate when cold.
  8. Remove the plastic wrap and turn the nougat out onto a chopping board. Use a large knife to cut into 3.5 x 2.5 cm pieces. The nougat becomes softer at room temperature.
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