Nougat Recipes

Making nougat is so easy! In just a few minutes and a few very simple steps you can prepare a delicious soft almond nougat, chocolate nougat with puffed rice... Or maybe you prefer hard nougat, egg-yolk nougat, or white chocolate?

Trust me, I've been making nougat at home for years and it's no wonder: it's more economical than buying it, it turns out really tasty and there's that priceless element called "the satisfaction of making it yourself".

With making nougat, today I'm doubly happy. On one hand, I'm glad to be able to share up to 7 different nougat recipes with you, very clear and simple, so you can make the most classic nougats at home. With them success is guaranteed!

On the other hand, we finally have nougat molds in the shop, which I don't know how we didn't have any in the store until now! These are the Ibili molds, in the most classic sizes and designs - as a good nougat should have.

I hope I've convinced you: choose good ingredients and follow the step-by-step instructions below. You'll see I'm not lying when I say making nougat is super easy. You'll succeed!

NOTE: The recipes presented here are the recipes that come printed, at random, on the Ibili nougat mold packs. We have tried them, and the truth is they make excellent nougats. Since the recipes are printed on the outer box (which you will likely discard) and not all recipes are included in every nougat pack, we thought it best to leave them here on the blog so you can access all of them at any time.

1. Soft nougat recipe

This recipe is ideal to make with the Ibili log or bar mold, it is the most traditional design for this, but you can use any nougat mold.

Ingredients:

• 100 g sugar
• 200 g honey
• 1 egg white
• 300 g ground almonds
• A teaspoon of lemon zest
• A pinch of cinnamon

Preparation:

1. Put the honey together with the sugar and heat over medium heat.
2. Stir with a spoon until the sugar and honey integrate and thicken.
3. Remove the mixture from the heat and add the beaten egg white.
4. Stir until the lumps disappear.
5. Put the mixture back on the heat and stir until it thickens.
6. Add the lemon zest and cinnamon, stir, and add the ground almond. Mix everything well, pour the batter into the mold and press.
7. Wait about 6 hours until it hardens, and then you can unmold.

2. Hard nougat recipe

This recipe is ideal to make with the Ibili smooth or diamond mold, it is the most traditional design for this, but you can use any nougat mold.

Ingredients:

• 130 g honey
• 100 g sugar
• 250 g toasted almonds
• 1 egg white
• 50 g powdered sugar

Preparation:

Put the honey in a saucepan and melt it for a couple of minutes until it is very liquid.

Add the sugar and boil it, stirring, until it reaches the caramelization point.

Remove from the heat, add the almonds and mix well. Then add half of the meringue.

Wait until the mixture cools and pour it into the Ibili mold and press. You can also put the mixture between wafers.

3. Egg-yolk nougat recipe

This recipe is ideal to make with the Ibili smooth or diamond mold, it is the most traditional design for this, but you can use any nougat mold.

Ingredients:

• 250 g ground almond
• Zest of half a lemon
• 125 g sugar
• 40 g water
• 3 egg yolks
• A pinch of ground cinnamon

Preparation:

1. In a bowl put the cinnamon, lemon and yolks, and set aside.
2. In a saucepan heat the water with the sugar over high heat until it reaches 115ºC, then remove from the heat.
3. Whisk the yolk mixture with a whisk, and gradually add the previous syrup. Continue whisking until the mixture cools slightly.
4. Now without the whisk and using the paddle, add the ground almond and continue mixing.
5. Put the mixture in the Ibili mold and wait until it hardens, for about 10 hours.

4. Hard almond nougat recipe

This recipe is ideal to make with the Ibili stainless steel removable mold, but you can use any nougat mold.

Ingredients:

• 250 g raw almonds
• 150 g honey
• 150 g sugar
• 1 egg white

Preparation:

1. Toast the peeled almonds in the oven or in a dry pan, stirring so they toast evenly.
2. Put the sugar and the (good quality) honey in a pot and mix slowly. When the mixture starts to boil, let it cook 5 more minutes and remove from the heat.
3. Next add the whipped egg white slowly and stir so it doesn't set.
4. Return the pot to very low heat without stopping stirring until you obtain a caramelized mass.
5. Once the mass is caramelized, add the almonds and continue mixing.
6. Place parchment paper in the Ibili mold and pour the mixture. Press well and wait 5 hours before unmolding.

5. Soft almond nougat recipe

This recipe is ideal to make with the Ibili stainless steel removable mold, but you can use any nougat mold.

Ingredients:

• 300 g toasted ground almond
• 200 g honey
• 100 g sugar
• 1 egg white
• Lemon zest
• A pinch of cinnamon

Preparation:

1. Put the sugar and (good quality) honey in a pot and mix slowly with a wooden spoon until you form a thick, homogeneous mixture.
2. Off the heat mix with the beaten egg white for 10 minutes until you achieve a lighter, lump-free mixture.
3. Put the pot back on the heat and stir until it thickens and when it begins to change color add the lemon zest and cinnamon. Then add the almond.
4. Mix well, place parchment paper in the Ibili mold and pour the batter.
5. Press well and wait 5 hours before unmolding.

6. Chocolate nougat recipe

This recipe is ideal to make with the Ibili Chocolate Nougat mold, it is the most traditional design for this and will allow easy unmolding and cleaning.

Ingredients:

• 250 g milk chocolate
• 150 g hazelnut praliné
• 4 tablespoons puffed rice

Preparation:

1. Place the chocolate and the praliné in a bain-marie. Stir until the chocolate is dissolved.
2. Add the puffed rice.
3. Put in an Ibili mold and let cool.
4. Unmold and wrap in paraffined (sulfurized) kitchen paper.

7. White chocolate nougat recipe

This recipe is ideal to make with the Ibili log or bar mold, it is the most traditional design for this, but you can use any nougat mold.

Ingredients:

• 150 g white chocolate
• 30 g lard
• A pinch of cinnamon
• Puffed rice

Preparation:

1. Melt the lard in a bain-marie; when it is liquid add the chocolate in pieces and a little cinnamon to taste.
2. Stir everything until the chocolate melts and forms a homogeneous mixture.
3. Coat the mold with chocolate, fill with the cereals (in this case puffed rice) and then add the rest of the melted chocolate.
4. Chill for about 6 hours and then unmold.

Nougat is a perfect item to give as a gift or to bring to your hosts when invited to friends' or family gatherings. Once you have the nougat, you can store it in the pretty Ibili nougat boxes, ideal for a nice presentation.