Preparation info

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By Peter Gilmore

Published 2014

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  • 90 g ( oz) cocoa butter
  • 60 g ( oz) eggwhites
  • 170 g (6 oz) caster (superfine) sugar
  • 100 g ( oz) liquid glucose
  • 1 vanilla bean, seeds only
  • 460 g (1 lb) honey
  • 240 g ( oz) roasted almonds


Melt the cocoa butter and keep warm. Put the eggwhites in an electric mixer with the whisk attachment. Put the sugar, glucose and vanilla seeds in a small saucepan and add just enough water to make a paste. Set aside until required.

Put the honey in a second small pan and bring towards 160°C (320°F) over high heat. When it reaches 158°C (316°F) turn the electric mixer on to high speed. Pour the hot honey in a steady stream onto the eggwhites and whisk on high until the mixture is well combined. Continue to whisk on high speed for 1 minute then reduce to medium speed and continue to whisk while you heat the sugar.

Meanwhile, put the saucepan with the sugar mixture over high heat and stir just until the sugar has dissolved. Bring to 160°C (320°F) then, returning the electric mixer to high speed, pour the hot sugar onto the meringue in a steady stream. Turn the mixer down to medium speed and beat for a further 3 minutes.

Add the warm cocoa butter and continue to beat for approximately 2 minutes. The mixture will split then re-emulsify.

Turn the mixer speed to low and add the almonds. Allow to mix for 20 seconds then turn off the beaters. Spread the nougat evenly over a tray lined with a large sheet of silicone paper, to a 5 cm (2 inch) thickness.

Top with another sheet of silicone paper and smooth over with your hands.

Put the tray in the freezer for about 2 hours until the nougat is set. Remove and store in an airtight container for up to a week.

This recipe will make more than you need but you can use the remaining nougat in other recipes or simply enjoy it on its own.