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Chewy Almond Nougat

Chewy Almond Nougat

"We've been making this candy for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results."
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45 m servings
Serving size has been adjusted!
Original recipe yields 88 servings

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  • Prep

  • Cook

  • Ready In

  1. Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238 degrees F (soft ball stage), about 6-8 minutes.
  2. With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl.
  3. For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275 degrees F (soft-crack stage), about 15 minutes longer.
  4. Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic wrap or waxed paper if desired.


  • Editor's Note: A heavy-duty stand mixer is needed for this recipe. Egg whites were beaten with a whisk attachment and hot liquid was added using a paddle.

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Read all reviews 5
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This was a yummy recipe. Not exactly the kind of nougat I was expecting however. The texture is more like taffy not fluffy like I was thinking. But the flavor is delicious. Just one word of ad...

Very tasty, and an excellent base for creating lots of other candies. I added some espresso to the syrup, then dipped cubes in chocolate, and it was very popular. Note that varying the tempera...

It seems there is a part of the recipe missing. When/where do you add the almonds and salt?

Last Christmas my husband and I made this treat together. We loved it so much we decided to give some pkgs of it away as gifts. We are going to make it again this year...It's becoming our litt...

Absolutly yummy, better with chocolate drizzled over it. We tinted ours green and coarsely chopped the almonds. Next time we plan on spreading it over chocolate, then spreading caramel over that...

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