Traditional Almond Nougat (Nougat de Montélimar)
A classic, chewy yet tender confection with toasted almonds, wrapped in edible rice paper. Perfect for gifting or enjoying with coffee.
Recipe
Ingredients
For the Nougat:
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2 cups (400g) granulated sugar
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½ cup (120ml) honey (or light corn syrup for a milder flavor)
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¼ cup (60ml) water
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2 large egg whites, room temperature
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Pinch of salt
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1 tsp vanilla extract or ½ tsp almond extract
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3 cups (about 300g) whole blanched almonds, toasted
For Assembly:
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Edible rice paper sheets
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Powdered sugar or cornstarch (for dusting)
Equipment:
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Candy thermometer
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Stand mixer or electric hand mixer
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Heavy-bottomed saucepan
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8×8-inch (20×20 cm) pan, lined with parchment or rice paper
Instructions
1. Toast the Almonds:
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Spread almonds on a baking sheet. Toast at 350°F (175°C) for 8–10 minutes until golden and fragrant. Cool completely.
2. Prepare the Pan:
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Line an 8×8-inch pan with edible rice paper (bottom and sides, if wrapping fully).
3. Cook the Sugar Syrup:
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In a saucepan, combine sugar, honey, and water. Stir over medium heat until dissolved.
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Once boiling, stop stirring. Attach candy thermometer and cook to 300°F (150°C, hard crack stage).
4. Whip Egg Whites:
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While syrup heats, beat egg whites with salt until stiff peaks form.
5. Combine Syrup & Egg Whites:
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With mixer on low, slowly pour the hot syrup into the egg whites in a thin stream (avoid the whisk).
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Increase speed to medium-high and whip until thick, glossy, and lukewarm (5–7 minutes).
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Mix in vanilla.
6. Fold in Almonds:
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Quickly fold toasted almonds into the nougat with a sturdy spatula.
7. Set the Nougat:
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Press mixture into the prepared pan. Top with another rice paper sheet.
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Press firmly with a flat-bottomed glass or hands.
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Let set at room temperature overnight (do not refrigerate).
8. Cut & Serve:
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Turn out onto a cutting board. Dust a sharp knife with powdered sugar and cut into bars or squares.
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Wrap individually in parchment to store.
Key Success Tips
1. Temperature is Critical:
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300°F (150°C) ensures a firm but chewy texture. Use a reliable candy thermometer.
2. Work Quickly:
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Have everything measured and ready before starting.
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Fold in almonds immediately after mixing—nougat sets fast.
3. Toasting Almonds:
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Toasting is essential for flavor and crunch. Cool completely before folding.
4. Rice Paper Purpose:
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Prevents sticking and is traditional for wrapping. Find it at baking supply stores or online.
Variations
1. Chocolate-Dipped Nougat:
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Dip cooled nougat bars in melted dark chocolate.
2. Nut Mix:
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Substitute 1 cup almonds with pistachios or hazelnuts.
3. Soft Nougat (Nougat Tendre):
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Cook syrup to 250°F (121°C, firm ball stage) for a softer, more yielding texture.
4. Orange or Lemon Zest:
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Add 1 tbsp citrus zest to the egg whites for a bright note.
