Chewy & Sweet Homemade Nougat Bars: A Classic Candy You Can Make at Home

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Here’s what you’ll need to make a batch of soft and chewy nougat bars:

  • 2 cups granulated sugar

  • 1 cup light corn syrup or honey (for a natural twist)

  • 1/4 cup water

  • 2 large egg whites

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 1/2 cups roasted almonds (or a mix of your favorite nuts)

  • 1/2 cup dried cranberries or cherries (optional, for a tart contrast)

  • Edible rice paper or parchment paper, for lining

Preparation

  1. Prep your pan:
    Line an 8×8-inch baking pan with rice paper or parchment paper. If using parchment, grease it lightly.

  2. Whip the egg whites:
    In a large mixing bowl, beat the egg whites and salt until stiff peaks form. Set aside.

  3. Cook the sugar syrup:
    In a medium saucepan, combine sugar, corn syrup (or honey), and water. Heat over medium-high, stirring until sugar dissolves. Using a candy thermometer, cook the mixture until it reaches 250°F (hard ball stage).

  4. Combine syrup with egg whites:
    Slowly pour the hot syrup into the whipped egg whites while beating continuously on medium speed. Be cautious — the mixture is very hot. Continue beating until the mixture thickens and becomes glossy, about 8–10 minutes.

  5. Add vanilla and mix-ins:
    Stir in vanilla extract, roasted almonds, and dried fruit. The nougat will be sticky and thick — that’s perfect!

  6. Spread and set:
    Transfer the nougat to the prepared pan, pressing it evenly with a spatula or greased hands. Place another layer of rice paper or parchment on top. Let it set at room temperature for at least 4 hours or overnight.

  7. Slice and enjoy:
    Once firm, remove from the pan and slice into bars using a sharp knife. For cleaner cuts, oil the knife lightly.

Serving and Storage Tips

  • Serving: Nougat bars are best enjoyed at room temperature. Serve them as a sweet snack, dessert, or even gift-wrapped for holidays or special occasions.

  • Storage: Store nougat bars in an airtight container at room temperature for up to 10 days. For longer freshness, refrigerate them, separated by parchment to prevent sticking.

Variants

  • Chocolate-dipped: After cutting, dip half of each bar into melted dark or milk chocolate and let it set.

  • Coconut twist: Add shredded coconut for tropical flair.

  • Fruit & Nut Delight: Use pistachios, hazelnuts, and dried apricots for a Mediterranean vibe.

  • Vegan option: Use aquafaba (chickpea brine) instead of egg whites and maple syrup in place of honey.

FAQ

Q: Can I make nougat without a candy thermometer?
A: It’s possible, but less precise. The hard ball stage (250°F) can be tested by dropping a bit of syrup into cold water — it should form a firm ball that holds its shape.

Q: Why is my nougat too soft or too hard?
A: It’s likely due to incorrect syrup temperature. If the syrup didn’t reach 250°F, it will stay too soft. Overcooking may cause it to harden.

Q: Can I freeze nougat bars?
A: Yes, wrap individual bars in parchment and store in an airtight container. They freeze well for up to 2 months.

Q: Is it safe to eat raw egg whites in nougat?
A: The hot syrup essentially cooks the egg whites. If you’re concerned, use pasteurized egg whites.

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