Quick Recipe Version (TL;DR)
Quick Ingredients
- 150 g whole blanched almonds
- 100 g shelled pistachios (unsalted)
- 80 g candied orange and/or citron peel, finely diced
- 250 g mild honey (ideally lavender or acacia)
- 300 g granulated sugar
- 80 g light corn syrup or liquid glucose
- 60 ml (4 tbsp) water
- 2 large egg whites, room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 2 sheets edible rice/wafer paper (for lining), or extra powdered sugar
- Butter or neutral oil for greasing pan
Do This
- 1. Line a 20 x 20 cm (8 x 8 inch) pan with wafer paper or parchment; lightly grease if using parchment.
- 2. Toast almonds and pistachios at 160°C for 8–10 minutes; keep warm. Dice candied peel.
- 3. Cook honey to 120°C, then set aside off heat. In another pan, cook sugar, corn syrup, and water to 145°C.
- 4. Beat egg whites to soft peaks, then slowly pour in hot honey followed by hot sugar syrup while whisking on medium-high.
- 5. Beat 5–8 minutes until very thick, glossy, and pulling from sides; mix in vanilla and salt.
- 6. Quickly fold in warm nuts and candied fruits. Spread into prepared pan, top with wafer paper, and press flat.
- 7. Let set at cool room temperature for 4 hours or overnight, then cut into slabs or small bars.
Why You’ll Love This Recipe
- Classic French confection: soft, chewy, and delicately perfumed with honey and vanilla.
- Packed with crunchy almonds, emerald pistachios, and jewel-like candied fruits.
- Make-ahead friendly for gifting, holiday platters, or an elegant coffee-time treat.
- Clear step-by-step instructions demystify working with hot sugar at home.
Grocery List
- Produce: None required (candied fruits are in pantry).
- Dairy & Eggs: 2 large eggs (for the whites only), small knob of butter (for greasing, if using parchment).
- Pantry: Mild honey, granulated sugar, light corn syrup or liquid glucose, whole blanched almonds, shelled pistachios, candied orange/citron peel, vanilla extract, fine sea salt, edible wafer/rice paper or parchment, powdered sugar (optional for dusting).
Full Ingredients
For the Nougat Base
- 250 g mild honey (lavender, acacia, or clover are ideal)
- 300 g granulated sugar (about 1 1/2 cups)
- 80 g light corn syrup or liquid glucose (about 1/4 cup)
- 60 ml water (4 tbsp)
- 2 large egg whites, at room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
For the Nuts & Candied Fruits
- 150 g whole blanched almonds (about 1 heaping cup)
- 100 g shelled pistachios, unsalted (about 3/4 cup; can be unblanched)
- 80 g candied orange and/or citron peel, finely diced (about 1/2 cup, packed)
For Preparing the Pan & Finishing
- 2 sheets edible wafer/rice paper cut to fit a 20 x 20 cm (8 x 8 inch) square pan
- If you cannot find wafer paper: use parchment, plus extra powdered sugar for dusting to prevent sticking.
- Soft butter or neutral oil, for lightly greasing parchment (not needed for wafer paper)
- Extra powdered sugar, for dusting knife and nougat when cutting (optional)
Step-by-Step Instructions
Step 1: Prepare the pan and tools
Line a 20 x 20 cm (8 x 8 inch) square baking pan. If using wafer/rice paper, trim a sheet to fit the bottom of the pan and lay it in, shiny side up if there is one. If you do not have wafer paper, line the pan with parchment, leaving overhang on two sides to lift the nougat out later. Lightly grease the parchment with butter or neutral oil.
Cut a second sheet of wafer paper to fit the top of the nougat and set aside. If you will not use wafer paper on top, have a small bowl of powdered sugar ready for dusting. Prepare all tools now: a stand mixer with whisk attachment (or a sturdy hand mixer and a deep bowl), a heatproof spatula, and a candy thermometer or digital probe thermometer that can clip to a saucepan.
Step 2: Toast the nuts and prepare the candied fruits
Preheat the oven to 160°C (320°F). Spread the almonds and pistachios on a baking tray in a single layer. Toast for 8–10 minutes, shaking once halfway, until fragrant and lightly golden. Do not over-brown, as they will continue to cook slightly in the hot nougat. Transfer the nuts to a heatproof bowl and keep them in a warm spot (for example, on top of the warm oven) so they stay warm; warm nuts combine more easily into the nougat.
Finely dice the candied orange and/or citron peel into small cubes (about 3–4 mm). Pat them dry with a paper towel if very syrupy, so they do not add extra moisture. Set aside near the nuts, ready to fold in quickly later. Once your mix-ins are ready, turn off the oven.
Step 3: Cook the honey
Place the honey in a small, heavy-bottomed saucepan. Attach the thermometer so the tip sits in the honey but does not touch the bottom of the pan. Heat over medium heat until the honey comes to a gentle boil, then continue cooking until it reaches 120°C (248°F). This will take just a few minutes after boiling, so watch closely.
Once the honey reaches 120°C, remove it from the heat and set it aside. If you are worried about it cooling too much, you can rest the saucepan in a bowl of very hot tap water to keep it warm while you proceed to the sugar syrup in the next step.
Step 4: Cook the sugar syrup
In a medium heavy-bottomed saucepan, combine the granulated sugar, light corn syrup (or glucose), and water. Stir gently just until all the sugar is moistened and there are no dry patches. Attach the candy thermometer to the pan. Place over medium heat and cook, without stirring, until the mixture comes to a boil. Use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan to prevent crystallization.
Continue boiling until the syrup reaches 145°C (293°F). This is the soft-crack stage. As the temperature passes about 130°C (266°F), move on to the next step of whipping the egg whites so they are ready when the syrup is done.
Step 5: Whip the egg whites and make the nougat base
When the sugar syrup is around 130°C (266°F), place the egg whites in the clean, dry bowl of your stand mixer fitted with the whisk. Beat on medium speed until they form soft peaks that gently curl over when the whisk is lifted. Do not take them to stiff peaks; they will continue to whip when you add the hot syrups.
With the mixer running on medium speed, very slowly pour the warm honey (from Step 3) in a thin stream down the side of the bowl into the egg whites. Take 1–2 minutes to add it; the mixture will increase in volume and become glossy.
As soon as the sugar syrup reaches 145°C (293°F), remove it from the heat. With the mixer still running on medium to medium-high speed, slowly pour the hot sugar syrup in a very thin, steady stream into the egg white–honey mixture. Aim to pour close to the side of the bowl so it does not hit the whisk directly, which could splatter hot syrup. Once all the syrup is in, increase the mixer speed to high and beat for 5–8 minutes. The mixture will become thick, glossy, and very sticky, and will start to pull away from the sides of the bowl.
When the bowl feels just warm (not scorching hot) to the touch and the mixture holds ribbons that sit on top for several seconds before sinking, beat in the vanilla extract and sea salt for 10–20 seconds more.
Step 6: Fold in nuts and fruits, then pack into the pan
Working quickly (the nougat will begin to set), add the warm toasted almonds, pistachios, and diced candied peel to the bowl. Use a sturdy, heatproof spatula or an oiled wooden spoon to fold the mix-ins in until evenly distributed. This will be thick and somewhat resistant; turn the bowl and cut through the mixture repeatedly until you no longer see pockets of nuts or fruit.
Immediately scrape the nougat into your prepared pan, on top of the bottom sheet of wafer paper (or parchment). Use the spatula lightly greased with a bit of oil or butter, or dipped briefly in hot water and wiped, to press and spread the nougat into the corners. Aim for an even layer.
Lay the second sheet of wafer paper on top, pressing it gently to adhere. If not using wafer paper, dust the surface lightly with powdered sugar and press a piece of greased parchment on top to level. Use your hands or the bottom of a flat glass to firmly compress the nougat so there are no large air pockets and the surface is smooth.
Step 7: Cool, slice, and serve
Allow the nougat to cool and set at cool room temperature for at least 4 hours, or preferably overnight. Do not refrigerate during this time, as excess moisture can make it sticky.
Once set, run a knife around any exposed edges, then lift the whole slab out using the parchment overhang if you used parchment; if using wafer paper, gently pry one edge up with a spatula and slide it out. Place the slab on a cutting board. Lightly oil a large sharp knife or dust the blade with powdered sugar to prevent sticking. Cut the nougat into long bars, then into small rectangles or diamonds, aiming for about 36 bite-sized pieces.
If you are not using wafer paper, you may dust the cut sides lightly with powdered sugar to reduce stickiness. Store pieces separated with parchment in an airtight container until ready to serve. Enjoy at room temperature so the nougat is pleasantly soft and chewy.
Pro Tips
- Use a reliable thermometer. Nougat depends on exact sugar stages. If possible, test your thermometer by bringing a pot of water to a rolling boil: it should read about 100°C (212°F). Adjust a few degrees in your mind if needed.
- Keep everything warm. Warm nuts and room-temperature egg whites blend more easily and help prevent the nougat from setting before you can spread it.
- Do not rush pouring the syrups. A thin, steady stream into the whipping egg whites creates a stable, silky nougat. Pouring too fast can deflate the mixture or create lumps.
- Work quickly once the nuts go in. As soon as you add the nuts and candied fruits, the nougat begins to set. Have your pan ready and tools greased or warmed so you can spread it right away.
- Choose a mild, floral honey. Strong honeys (like chestnut or buckwheat) can overwhelm the delicate flavor. A pale, floral honey gives that classic Montélimar taste.
Variations
- Classic almond-only nougat: Replace the pistachios with more almonds for an all-almond version. Use 250 g blanched almonds and omit the pistachios.
- Chocolate-dipped edges: Once the nougat is fully set and sliced, dip one short edge of each piece into melted dark chocolate (around 60–70% cocoa), then place on parchment to set.
- Citrus blossom twist: Add 1–2 tsp orange blossom water (or 1 tsp finely grated orange zest) along with the vanilla for a fragrant Provençal note.
Storage & Make-Ahead
Store Nougat de Montélimar in an airtight container at cool room temperature (around 18–21°C / 65–70°F). Separate layers with pieces of parchment paper or wafer paper to prevent them from sticking together. Properly stored, the nougat keeps its best texture for about 2 weeks. Avoid humid environments, which can make the surface tacky. For longer storage, you can refrigerate it tightly wrapped, but bring the pieces back to room temperature before serving for the best chew and flavor. Nougat is excellent for gifting: wrap individual pieces in parchment or cellophane twists and store in a tin. This recipe is also ideal to make a day or two ahead of holidays or gatherings, as the flavor and texture actually improve slightly after resting overnight.
Nutrition (per serving)
Approximate values per piece (1 of 36): about 110 kcal, 6 g fat, 13 g carbohydrates, 2 g protein, and small amounts of fiber and sodium. Values will vary slightly with exact nut types, candied fruits, and piece size.
