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Homemade Nougat



Body of Nougat

  • 1 egg white
  • 400 g honey

Contents of Nougat

  • 200 g nuts of your choice, Pistachio, almond, macadamia etc all work well
  • 50 g white cooking chocolate, optional to make it more chewy
  • 2 to 4 piece confectionary rice paper

Recipe's preparation



    Step 1 - 1 egg white – 2 sec, speed 2,

    Step 2 - Add 400 grams honey, then put butterfly in, 60 mins, 100 degrees, Speed 2, leave MC off!

    Step 3 -Take butterfly out, add in 200 grams of nut mixture*, stir in with spatula

    Step 4 – On a flat tray, place a piece of baking paper, then a sheet of rice paper* down, spoon mixture liberally over rice paper.

    Step 5 – Place another piece of rice paper on top, followed by a piece of baking paper and roll out to desired thickness.

    Step 6 – Let set in fridge for approximately half an hour then slice up, trimming all edges first, then into 2-3cm strips.


    *Nut mixture – Can be anything you want really – pistachios, almonds, ginger, hazelnuts, glazed cherries and more, or even a mixture of many of these. Make sure you slightly toast your nut selection first before adding to mixture.


    * To make the nougat more soft and chewy in my nut mixture I add 50grams of white cooking chocolate.


    *Rice paper, make sure you get the ‘sweet’ one, not the one used for spring rolls, it is a rough paper feel to it, and can be found in some fruit markets (Minchinbury Fruit market is where I get mine) or Asian grocer.



    Great to make for Christmas gifts and everyone loves Nougat!


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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