Total Time:
1 hr
1 hr

4 to 6 servings

  • 1 egg white
  • 2 cups powdered sugar
  • 1 teaspoon liquid glucose
  • 2 tablespoons honey
  • 2 tablespoons water
  • 2 ounces sliced, peeled almonds, toasted

Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.

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 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.

Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. 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, wrap in waxed paper, and store in an airtight container.

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    5 Reviews
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    I haven't tried the recipe, but it seems simple enough. Liquid glucose is easier to find than you think. It is a very sticky liquid (like corn syrup) used a lot in professional baking. You can replace it with corn syrup or buy some at anywhere that sells cake decorating supplies. Wilton sells small containers of it.
    This is a great recipe! Here's another great recipe to try after you've made your nougat:
    This was the first nougat recipe listed on Google. It sounds good, and fairly easy, but what in the heck is liquid glucose? I've heard of a simple sugar recipe, but never liquid glucose- sounds like something you'd get in an IV.
     As a result, I'm giving this a poor rating- there should be at least a note explaining what this ingredient is- it may be known to candy makers but not to the average cook!
     And, I'm moving on to the recipes at - I'm disappointed in FN!
    I find this to be a poor and unhelpful review. It is unfair to give a recipe an undeserved low rating when you have not even tried it. It may scare other people off trying the recipe even though it is perfectly good.. Liquid glucose can be found by searching the internet quite easily, and Karo Syrup is a fine substitute for it. No one should rate a recipe without preparing it first.
    This is an easy take on a delicious classic treat. If Jake thinks it's bad I suggest he check the dates on his ingredients more closely, or perhaps work on his general culinary skills. Further, that kind of review is completely unhelpful. If Jake truly didn't like his result, he could have responded in a much more civilized manner.
    I have some shelled pistacio nuts and wanted to make some divinity with them but didn't know how to make a simple nougat. This recipe just fit the bill.
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