American-Style Nougat

Preparation info

  • Difficulty


  • Makes about

    5 pounds

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Simply delicious—everyone asks for another piece of this favorite


Part 1

  • c. sugar
  • c. light corn syrup
  • ¼ c. water
  • 3 small egg whites

Part 2

  • 3 c. sugar
  • 3 c. light corn syrup
  • 4 tsp. vanilla
  • ½ c. melted butter
  • 1 tsp. salt
  • 3 c. blanched, delicately toasted and slivered almonds


  • To make Part 1, combine sugar, corn syrup and water in a 3-qt. heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Continue to cook at a low boil to the soft ball stage (238°).
  • When syrup reaches 230°, beat egg whites until they stand in peaks.
  • When syrup reaches 238°, add it in a fine stream to egg whites, beating constantly with electric mixer on medium speed, or with a wooden spoon, until mixture becomes thick and is lukewarm. It will keep several days if well covered with waxed paper and stored in the refrigerator.
  • To make Part 2, combine sugar and corn syrup in 4-qt. heavy saucepan. Cook over medium heat, stirring constantly, to the soft crack stage (275°).
  • Meanwhile, place Part 1 in lightly buttered large bowl. Pour hot candy (Part 2) over it all at one time. Mix with heavy wooden spoon. Slowly add vanilla and butter, continuing to mix with heavy wooden spoon.
  • Add salt and nuts, mix again. Turn into two well-buttered 9" square pans, flattening top of candy with buttered hands. Let stand several hours.
  • Turn onto cutting board and cut each pan of candy into 81 squares, or the desired number of pieces, and wrap with waxed paper.