Honey and Almond Nougat

  • Preparation 15 MIN
    Cooking 5 MIN
    Waiting 12 H
  • Makes 24 squares or 16 slices



  1. Line a lightly oiled 20 X 10-cm (8 X 4-inch) loaf pan with plastic wrap and oil lightly. Line the bottom of the pan with a sheet of unleavened dough. Set aside.
  2. In a saucepan, bring the sugar, honey, and water to a boil. Cook without stirring until a candy thermometer reads 150 °C (302 °F). Remove from the heat.
  3. Beat the egg whites with an electric mixer on medium speed until frothy. Drizzle the hot syrup over the egg, avoiding the beaters. Beat constantly until the mixture thickens, about 4 to 5 minutes.
  4. At low speed, add the almonds. Spread quickly and evenly in the pan and press with your fingertips, moistened with water.
  5. Cover with the second sheet of unleavened dough. Cover and let stand overnight at room temperature in a cool place. Slice or cut into squares.
  6. Wrap individually in waxed paper or dust with a mixture of 30 ml (2 tablespoons) of icing sugar and 15 ml (1 tablespoon) of cornstarch and cover with plastic wrap. Store in a cool and dry place for about 2 weeks.


Unleavened dough is sold in sheets. It is called host or " torrone” paper, the Italian word for nougat. They are found in Italian grocery stores and some kitchen stores.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.