🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
For the Nougat Base:
2 large egg whites, room temperature (pasteurized if concerned about raw eggs)
1 cup (200g) granulated sugar
½ cup (120ml) light corn syrup (or honey for a natural twist)
¼ tsp salt
1 tsp vanilla extract
½ tsp almond extract (optional, enhances classic flavor)
For the Crunch:
1 ½ cups (180g) toasted nuts, roughly chopped
→ Use whole almonds, pistachios, or cashews (or a mix!)
For the Finish (Optional):
½ cup (90g) chocolate chips (dark, milk, or white)
Flaky sea salt (for sprinkling)
That’s it.
No gelatin.
No marshmallow fluff.
Just real food, cooled into brilliance.
💡 Pro tip: Toast your nuts at 350°F for 5–7 minutes—deepens flavor big time!
🔥 How to Make It: Step-by-Step, Chew-by-Chew
Let’s cook this like we’re making edible confetti—one golden square at a time.
Step 1: Prep & Preheat
Line an 8×8-inch pan with parchment paper, leaving overhangs for easy lift-out.
Lightly grease or spray the paper.
Toast and chop your nuts; set aside.
Step 2: Whip the Egg Whites
In a stand mixer with whisk attachment, beat egg whites on medium until soft peaks form (~2 mins).
Set aside.
Step 3: Cook the Sugar Syrup
In a saucepan over medium heat:
Combine sugar, corn syrup, and salt.
Stir until sugar dissolves.
Bring to a boil and cook 4–5 minutes, until syrup reaches 240°F (soft-ball stage).
👉 No thermometer? Test by dropping a bit into cold water—it should form a soft ball.
Step 4: Make the Marshmallow Base
With mixer running, slowly pour hot syrup into whipped egg whites in a thin stream.
Increase speed to high and beat 7–10 minutes, until thick, glossy, and cooled slightly (like marshmallow creme).
Step 5: Fold in Flavor & Nuts
Gently fold in vanilla, almond extract, and toasted nuts.
Mix until evenly distributed.
Step 6: Pour & Press
Pour mixture into prepared pan.
Use a greased spatula or hands (lightly oiled) to press firmly and evenly.
👉 Smooth top = clean cuts later!
Step 7: Optional Chocolate Drizzle
Melt chocolate chips in 30-second bursts.
Drizzle over nougat and sprinkle with sea salt.
Step 8: Chill & Slice
Let cool at room temp 1 hour, then refrigerate 2+ hours until firm.
Lift out using parchment.
Cut into small squares with a sharp knife (wipe blade between cuts).
Store in an airtight container with parchment layers.
Bonus: Leftovers keep beautifully for 2–3 weeks—or freeze for 3 months!
💡 Pro Tips for Next-Level Success
