Nougat is a classic treat that brings a touch of sweetness to the holiday season. Whether you’re looking for a charming gift or a delightful dessert to share at gatherings, these 15 easy nougat recipe ideas are sure to impress. From nutty variations to fruity flavors, there’s something here for everyone to enjoy this Christmas!
Peppermint Candy Cane Nougat
Peppermint Candy Cane Nougat
Imagine biting into a creamy, chewy nougat with a burst of peppermint crunch in every bite. It’s like tasting the holidays! This festive treat is a perfect mix of sweetness and freshness, making it an ideal holiday gift or dessert. Just picture a jar filled with red and white layers that sparkle with holiday cheer.
Ingredients You’ll Need:
- For the Nougat Base:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 large egg whites (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the Peppermint Crunch:
- 1 cup crushed peppermint candies or candy canes
Let’s Make It Happen:
- Prepare the Candy Base:
In a heavy saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves. Attach a candy thermometer and cook without stirring until the mixture reaches 260°F (hard-ball stage). - Whip the Egg Whites:
While the syrup is cooking, beat egg whites and salt on high speed until stiff peaks form. - Mix the Magic:
Slowly pour the hot syrup into the egg whites, beating continuously. Add vanilla extract. Continue beating until the mixture thickens and turns glossy. - Add the Festive Crunch:
Gently fold in crushed peppermint candies, reserving a bit for garnish. - Shape and Set:
Pour the nougat into a greased or parchment-lined 9×9-inch pan. Smooth the top and sprinkle with the reserved peppermint crunch. - Cool and Slice:
Let the nougat set for at least 4 hours at room temperature. Cut into squares or bars.
Serving Tip:
Pack the nougat pieces in a festive jar tied with a holiday ribbon for a heartwarming homemade gift. Each bite will be a joyful reminder of the season’s magic!
Chocolate-Dipped Nougat Bars
Chocolate-Dipped Nougat Bars
Check out these delicious chocolate-dipped nougat bars! They look so tempting, don’t they? The smooth chocolate coating glistens on top of a creamy nougat base, making each bite a delightful experience.
These bars are not just a treat for the eyes; they are perfect for satisfying your sweet tooth. The nougat is rich and chewy, while the chocolate adds a wonderful crunch. You can even see the beautiful drizzle of chocolate on top, adding flair to the presentation.
Imagine sharing these with friends or family during the holidays. They’re perfect for gatherings, festive celebrations, or just a cozy evening at home. Plus, they look great on a dessert table, especially with a holiday backdrop like the one in the photo.
Ingredients:
- For the Nougat Layer:
- 1/2 cup powdered peanut butter (like PB2)
- 1/4 cup unsweetened almond milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Coating:
- 1/2 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil
Instructions:
- Make the Nougat: In a bowl, combine powdered peanut butter, almond milk, honey or maple syrup, vanilla extract, and a pinch of salt. Mix until a thick, dough-like consistency forms.
- Shape the Bars: Line a small baking dish with parchment paper. Press the nougat mixture evenly into the dish, smoothing the top with a spatula. Freeze for about 30 minutes until firm.
- Melt the Chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until fully melted.
- Dip the Bars: Remove the nougat slab from the freezer and slice into bar shapes. Dip each bar into the melted chocolate, ensuring even coverage.
- Add a Decorative Drizzle: Use a spoon to drizzle extra chocolate over the bars for a fancy touch.
- Set the Bars: Place the chocolate-dipped bars on a parchment-lined tray and refrigerate for about 1 hour until the chocolate hardens.
- Serve and Enjoy: Arrange the bars on a festive plate and serve! They’re perfect for sharing or indulging in a guilt-free treat.
Tips:
- Use dark chocolate with at least 70% cocoa for a richer flavor.
- Swap almond milk for any plant-based milk of your choice.
- Adjust the sweetness by adding more or less honey/maple syrup.
These chocolate-dipped nougat bars are under 250 calories per serving, making them a satisfying yet mindful dessert option. Enjoy every chewy, chocolatey bite!
Classic Almond Nougat Bites
Classic Almond Nougat Bites
Imagine sinking your teeth into a soft, chewy nougat with a satisfying crunch of almonds in every bite. These classic almond nougat bites are your perfect treat — light, sweet, and totally irresistible.
Ingredients:
- Sugar: 1 cup (200g), for that essential sweetness.
- Honey: 1/2 cup (170g), adding depth of flavor and a smooth texture.
- Egg Whites: 2 large, whipped to fluffy perfection for that airy chew.
- Almonds: 1 cup (150g) toasted, whole or sliced for a perfect crunch.
- Vanilla Extract: 1 tsp, for added warmth and aroma.
- Salt: A pinch, to balance the sweetness.
Method:
- Whip the Egg Whites: Beat the egg whites in a clean, dry bowl until stiff peaks form. Set aside.
- Make the Syrup: In a heavy-bottomed saucepan, combine sugar, honey, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves. Continue cooking until the mixture reaches 250°F (120°C) on a candy thermometer.
- Combine & Mix: Carefully pour the hot syrup into the whipped egg whites in a thin stream while continuously mixing on low speed. Increase the speed and beat until thick, glossy, and holding its shape.
- Add Flavor & Nuts: Fold in the vanilla extract and toasted almonds gently but thoroughly.
- Shape & Set: Spread the mixture into a parchment-lined baking pan, smoothing the top with a spatula.
- Cool & Cut: Let the nougat set at room temperature for about 2 hours or until firm. Use a sharp knife to cut into bite-sized pieces.
Serving Tip:
Arrange your almond nougat bites on a rustic plate and sprinkle with extra almonds for a holiday-ready presentation. They’re perfect for sharing or indulging in solo during a cozy night in.
Enjoy these classic almond nougat bites that are both elegant and under 250 calories per serving!
Holiday Spiced Honey Nougat
Holiday Spiced Honey Nougat
Imagine this: a delicious block of honey nougat, drizzled with golden honey, resting on a rustic wooden platter. The rich, warm tones of the honey contrast beautifully with the creamy nougat, hinting at the festive spices within. Cinnamon sticks, star anise, and cloves surround it, filling the air with the cozy scents of the holiday season.
This sweet and spiced treat is perfect for holiday gatherings or cozy nights by the fire. The honey brings a natural sweetness, while the spices add warmth and depth. Serve it as a dessert or a snack — either way, it’s a hit!
Ingredients You’ll Need:
- Honey (1/2 cup): The star of the show, bringing natural sweetness and a glossy finish.
- Granulated sugar (1 cup): Balances the honey for the perfect nougat texture.
- Egg whites (2 large): Helps create the signature fluffy, chewy texture.
- Almonds (1 cup, roasted and chopped): Adds crunch and nutty depth.
- Pistachios (1/2 cup, shelled and chopped): For a touch of green and extra nutty flavor.
- Dried cranberries (1/2 cup): Brings tartness and festive color.
- Ground cinnamon (1 tsp): For that warm holiday spice.
- Ground nutmeg (1/2 tsp): Adds a touch of earthy warmth.
- Ground cloves (1/4 tsp): A little goes a long way in boosting the spiced profile.
- Vanilla extract (1 tsp): Enhances all the sweet, spiced flavors.
Let’s Make It Together:
- Prepare Your Pan: Line a baking dish with parchment paper and lightly oil it to prevent sticking.
- Create the Syrup: In a saucepan over medium heat, combine honey and sugar. Cook, stirring occasionally, until it reaches 300°F on a candy thermometer.
- Whip the Egg Whites: While the syrup cooks, beat egg whites in a large bowl until stiff peaks form.
- Mix It All Together: Slowly pour the hot syrup into the egg whites while mixing on low speed. Add spices and vanilla extract.
- Add the Good Stuff: Fold in almonds, pistachios, and dried cranberries.
- Set and Slice: Spread the mixture into the prepared pan. Smooth the top with a spatula and let it set for at least 4 hours, preferably overnight.
- Serve and Enjoy: Slice into squares or bars. Drizzle with extra honey and garnish with whole spices if desired.
This holiday spiced honey nougat is a flavorful blend of sweet and spicy, crunchy and chewy. It’s an elegant homemade treat that’s sure to become a seasonal favorite!
White Chocolate and Dried Fruit Nougat
White Chocolate and Dried Fruit Nougat
Imagine treating yourself to a piece of heavenly white chocolate nougat mixed with chewy dried fruits. It’s sweet, creamy, and has just the right amount of tang from the dried fruits. The blend of textures makes each bite a little adventure. Let me walk you through how to make this irresistible treat.
Ingredients You’ll Need:
- White Chocolate: 200g, melted – smooth and creamy for that luscious base.
- Dried Fruits: 100g mixed (apricots, cherries, cranberries) – for bursts of sweetness and tang.
- Sugar: 150g granulated – the magic that holds everything together.
- Honey: 2 tbsp – adds depth and extra sweetness.
- Egg Whites: 2 large, room temperature – whipped to give the nougat its fluffy texture.
- Vanilla Extract: 1 tsp – for a warm, inviting aroma.
- Salt: A pinch – to balance the sweetness.
How to Make It:
- Prep the Ingredients:
- Chop the dried fruits into bite-sized pieces.
- Melt the white chocolate over a double boiler until silky smooth.
- Whip the Egg Whites:
- In a clean bowl, whip the egg whites until stiff peaks form.
- Add a pinch of salt to stabilize the mixture.
- Cook the Syrup:
- In a saucepan, heat sugar and honey over medium heat until the mixture reaches 140°C (soft crack stage).
- Be careful—it’s extremely hot!
- Combine Everything:
- With the mixer running on low, slowly pour the hot syrup into the egg whites.
- Increase the speed to high and whip until thick and glossy.
- Fold in Goodness:
- Gently fold in the melted white chocolate, vanilla extract, and chopped dried fruits.
- Set and Slice:
- Pour the mixture into a lined baking tray.
- Smooth the top with a spatula.
- Let it set for at least 4 hours or overnight.
- Once firm, slice into bite-sized pieces and enjoy!
Why You’ll Love It:
- Flavor Explosion: The sweet creaminess of white chocolate pairs beautifully with tangy dried fruits.
- Texture Play: Soft, chewy nougat with bursts of fruitiness in every bite.
- Perfect for Sharing: Great for gifts, dessert platters, or just to treat yourself.
Once you try making this white chocolate and dried fruit nougat, you’ll see why it’s a crowd-pleaser. Sweet, satisfying, and under 250 calories per serving—it’s the perfect indulgence!
Festive Cranberry and Pistachio Nougat
Festive Cranberry and Pistachio Nougat
Imagine a sweet treat that’s both elegant and festive, perfect for your holiday table. This cranberry and pistachio nougat is a delightful combination of creamy, chewy, and crunchy textures. It’s a show-stopper that looks as good as it tastes—and best of all, it’s under 250 calories per serving!
Ingredients:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 large egg whites, room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 cup dried cranberries
- 1 cup shelled unsalted pistachios
Instructions:
- Prep the Pan:
- Line a 9×9-inch baking pan with parchment paper and lightly grease it.
- Cook the Syrup:
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water.
- Cook over medium heat, stirring until sugar dissolves.
- Increase heat and cook without stirring until the mixture reaches 260°F (hard-ball stage).
- Whip the Egg Whites:
- While the syrup cooks, beat egg whites and salt in a large mixing bowl until stiff peaks form.
- Combine the Mixtures:
- Slowly pour the hot syrup into the egg whites while continuously beating on high speed.
- Add vanilla extract and continue whipping until the mixture thickens and becomes glossy.
- Add the Mix-ins:
- Fold in cranberries and pistachios gently but thoroughly.
- Set the Nougat:
- Quickly transfer the nougat mixture into the prepared pan.
- Smooth the surface with a greased spatula.
- Let it cool completely at room temperature for at least 4 hours or overnight.
- Cut and Serve:
- Remove the nougat from the pan using the parchment paper.
- Cut into small squares or rectangles using a sharp knife.
Serving Tip:
- Arrange the nougat pieces on a wooden platter with extra cranberries and pistachios scattered around. Add a holiday wreath in the background for an extra festive presentation.
Storage:
- Store in an airtight container at room temperature for up to two weeks. It also makes a thoughtful homemade gift!
With its vibrant colors and irresistible taste, this festive cranberry and pistachio nougat is sure to become a holiday favorite. Enjoy sharing this special treat with your loved ones!
Peanut Butter Nougat Squares
Peanut Butter Nougat Squares
Imagine biting into a luscious peanut butter nougat square, its creamy center melting in your mouth while the nutty drizzle on top adds an extra layer of rich goodness. These squares are sweet but balanced, with a satisfying chew that keeps you coming back for more. They’re simple to make and perfect for satisfying your sweet tooth while staying under 250 calories per serving.
Ingredients:
- For the Nougat Base:
- 1/2 cup creamy peanut butter (natural, unsweetened)
- 1/4 cup marshmallow fluff
- 1/4 cup honey or maple syrup
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Topping:
- 2 tablespoons peanut butter (for drizzling)
- 1/4 cup roasted peanuts (optional, for garnish)
How to Make It:
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving extra over the edges for easy removal.
- Make the Nougat Base: In a medium saucepan over low heat, combine peanut butter, marshmallow fluff, honey, and vanilla extract. Stir continuously until the mixture is smooth and glossy.
- Sweeten It: Remove from heat and slowly stir in powdered sugar and a pinch of salt until fully combined. The mixture will thicken and become fudgy.
- Set the Base: Pour the mixture into the prepared pan, spreading it evenly with a spatula. Press gently to smooth the top.
- Cool and Set: Let the nougat cool in the refrigerator for at least 2 hours or until firm.
- Slice into Squares: Use a sharp knife to cut the nougat into squares of your desired size.
- Add the Finishing Touch: Warm the peanut butter for drizzling in the microwave for about 10 seconds. Drizzle over the squares in a zigzag pattern.
- Optional Garnish: Sprinkle roasted peanuts around the edges or on top for added crunch.
Enjoy Every Bite:
These peanut butter nougat squares are an irresistible blend of creamy, sweet, and nutty flavors. Share them with friends, pack them as a mid-afternoon pick-me-up, or keep them in the fridge for when you need a quick, satisfying treat. They’re everything you love about peanut butter in one perfect bite!
Toasted Coconut Nougat Treats
Toasted Coconut Nougat Treats
Imagine sinking your teeth into a soft, chewy treat with a hint of tropical bliss. These toasted coconut nougat treats are a perfect mix of sweet and nutty, with a crunchy coconut topping that makes every bite special. They’re beautifully stacked on a golden platter, surrounded by tropical fruits like pineapple and mango, making them a show-stopping centerpiece for any gathering.
Ingredients You’ll Need:
- Sweet Base:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup honey
- 1/4 cup water
- Nougat Body:
- 2 large egg whites, room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- Tropical Add-ins:
- 1/2 cup toasted shredded coconut
- 1/2 cup chopped dried tropical fruits (like mango or pineapple)
- Finishing Touch:
- Additional toasted coconut for rolling
Let’s Make It:
- Step 1: Prep the Ingredients
Start by toasting the shredded coconut until golden brown. This adds an irresistible crunch and nutty aroma. Set aside. - Step 2: Make the Syrup
In a medium saucepan, combine the sugar, corn syrup, honey, and water. Cook over medium heat until it reaches 250°F (hard-ball stage) on a candy thermometer. Stir occasionally. - Step 3: Whip the Egg Whites
While the syrup is heating, beat the egg whites and salt in a stand mixer on high speed until stiff peaks form. - Step 4: Combine and Mix
Slowly pour the hot syrup into the whipped egg whites while mixing on low speed. Be careful not to pour too quickly to avoid scrambling the eggs. - Step 5: Add Flavors and Shape
Add the vanilla extract, toasted coconut, and dried tropical fruits. Mix gently but thoroughly. Transfer the nougat mixture to a parchment-lined baking dish. Smooth the top with a spatula. - Step 6: Cool and Slice
Let the nougat cool completely at room temperature for 3-4 hours. Once firm, cut into squares and roll the edges in additional toasted coconut for extra crunch and appeal.
Serving Tip:
Arrange the treats on a platter surrounded by tropical fruits and palm leaves for a beautiful, beachy vibe. Each square is under 250 calories, making it a guilt-free indulgence perfect for sharing or savoring solo.
Enjoy these heavenly bites that’ll transport you to a tropical paradise, no matter where you are!
Cherry and Almond Nougat Logs
Cherry and Almond Nougat Logs
Imagine sinking your teeth into a soft, chewy nougat filled with juicy cherries and crunchy almonds, perfectly balanced by a hint of chocolate drizzle. These cherry and almond nougat logs are a feast for both the eyes and the taste buds. They’re stunning to serve and surprisingly easy to make at home.
Ingredients:
- Nougat Base:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 large egg whites, room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- Mix-ins:
- 1/2 cup dried cherries, roughly chopped
- 1/2 cup slivered almonds, lightly toasted
- Chocolate Drizzle:
- 1/4 cup dark chocolate chips (70% cocoa), melted
Instructions:
- Prepare the Nougat Base:
In a heavy saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring occasionally, until the mixture reaches 250°F (firm ball stage) on a candy thermometer. - Whip the Egg Whites:
While the sugar mixture is heating, beat egg whites and salt in a stand mixer until soft peaks form. Gradually pour the hot syrup into the egg whites while mixing on low speed. - Blend the Flavors:
Increase the mixer speed and beat until the nougat is thick and glossy. Add vanilla extract and mix until fully incorporated. - Add Mix-ins:
Fold in the chopped cherries and toasted almonds by hand to avoid deflating the nougat. - Shape the Logs:
Transfer the mixture onto a parchment-lined baking sheet. Shape into logs about 1-inch in diameter. Let them set at room temperature for 2 hours. - Chocolate Drizzle:
Once set, melt the dark chocolate chips and drizzle over the logs using a spoon or piping bag. - Serve and Enjoy:
Allow the chocolate to harden before slicing the logs into bite-sized pieces. Arrange on a decorative plate, surrounded by fresh cherries and almonds for a stunning presentation.
These cherry and almond nougat logs are under 250 calories per serving, making them a perfect treat when you want something sweet yet satisfying. The combination of chewy nougat, tangy cherries, and crunchy almonds topped with rich dark chocolate makes every bite unforgettable. Give them a try and see how quickly they disappear!
Dark Chocolate Nougat Truffles
Dark Chocolate Nougat Truffles
Imagine biting into a velvety, rich dark chocolate nougat truffle that melts in your mouth while offering a hint of sweetness from the nougat. These truffles are a perfect balance of indulgence and sophistication, and surprisingly easy to make at home!
Ingredients:
- Dark chocolate (70% cocoa) – 200g, for that intense, slightly bitter chocolate base.
- Heavy cream – 100ml, to create a luscious, smooth ganache.
- Nougat – 100g, chopped into small pieces for a chewy, sweet surprise inside.
- Cocoa powder – 2 tbsp, for dusting some truffles with a rustic finish.
- Melted dark chocolate – 50g, optional for drizzling and adding extra elegance.
How to Make Them:
- Melt the Chocolate: Chop the dark chocolate and melt it gently using a double boiler or microwave in short bursts. Stir until glossy and smooth.
- Make the Ganache: Heat the heavy cream until just simmering, then pour it over the melted chocolate. Stir until fully combined and silky.
- Add the Nougat: Fold in the chopped nougat pieces for added texture and sweetness.
- Chill the Mixture: Let the ganache cool in the fridge until firm enough to roll.
- Shape the Truffles: Use a spoon or small scoop to form bite-sized balls.
- Coat and Decorate: Roll half of the truffles in cocoa powder for a classic finish. Drizzle the remaining ones with melted chocolate for a fancier look.
Why You’ll Love Them:
- Customizable: You can add nuts or dried fruit for extra texture.
- Gifting-Ready: Package them beautifully for special occasions.
- Under 250 Calories Per Serving: Indulge without the guilt!
These truffles are a chocolate lover’s dream—simple to make but luxurious enough to impress. Whether you’re sharing with friends or keeping them all to yourself, they’ll quickly become a favorite treat!
Gingerbread Flavored Nougat
Gingerbread Flavored Nougat
Imagine a holiday treat that combines the rich, spiced warmth of gingerbread with the chewy, satisfying sweetness of nougat. This Gingerbread Flavored Nougat is the perfect seasonal indulgence—festive, flavorful, and under 250 calories per serving. Let’s dive in!
Ingredients You’ll Need:
- Honey: 1/2 cup – Adds natural sweetness and helps with the nougat’s signature chewiness.
- Granulated Sugar: 1 cup – Balances the spice with just the right amount of sweetness.
- Egg Whites: 2 large – Whipped to soft peaks for that fluffy nougat texture.
- Ground Ginger: 2 tsp – The star of the show, delivering that classic gingerbread warmth.
- Ground Cinnamon: 1 tsp – A festive companion to ginger.
- Ground Nutmeg: 1/2 tsp – For extra holiday depth.
- Ground Cloves: 1/4 tsp – Enhances the spiced profile.
- Vanilla Extract: 1 tsp – Rounds out the flavors.
- Chopped Nuts (Optional): 1/2 cup – Walnuts or pecans for added texture.
- Dried Cranberries or Raisins (Optional): 1/2 cup – For festive pops of flavor.
Making the Magic Happen:
- Prepare the Pan: Line a baking dish with parchment paper and lightly grease it.
- Heat the Syrup: In a saucepan, combine honey and sugar. Cook on medium heat, stirring occasionally, until it reaches 250°F on a candy thermometer.
- Whip the Egg Whites: In a mixing bowl, beat egg whites until soft peaks form.
- Combine & Whisk: Slowly pour the hot syrup into the egg whites while continuously mixing. Beat until thick and glossy.
- Spice It Up: Fold in the ground spices, vanilla extract, and optional add-ins like nuts or dried fruit.
- Set & Chill: Pour the mixture into the prepared pan, smooth the top, and let it set for at least 2 hours.
- Slice & Serve: Once firm, cut into bite-sized pieces and enjoy!
Serving Tip: Pair with a warm cup of tea or coffee for an instant holiday treat. Share it with friends, or wrap it up as a thoughtful homemade gift. This gingerbread nougat is festive, delicious, and sure to bring holiday cheer to every bite!
Marshmallow and Nut Nougat Chews
Marshmallow and Nut Nougat Chews
Picture a festive gathering where the air is filled with the sweet aroma of homemade treats. That’s exactly what these marshmallow and nut nougat chews bring to your holiday table. They’re soft, chewy, and packed with crunchy nuts—a perfect combination of textures that melts in your mouth. Let me walk you through how to make these irresistible bites.
Ingredients You’ll Need:
- Marshmallows: 2 cups of mini marshmallows for that signature fluffy texture.
- Sugar: 1 cup granulated sugar to balance the sweetness.
- Corn Syrup: 1/2 cup light corn syrup for that chewy consistency.
- Honey: 2 tablespoons for a hint of floral sweetness.
- Butter: 2 tablespoons unsalted butter to add richness.
- Vanilla Extract: 1 teaspoon for added depth of flavor.
- Roasted Nuts: 1 cup chopped roasted almonds or your favorite nuts for crunch.
- Pinch of Salt: To enhance all the sweet and nutty flavors.
How to Make It:
- Melt the Base: In a saucepan over medium heat, combine sugar, corn syrup, honey, and butter. Stir until the mixture comes to a gentle boil.
- Add the Marshmallows: Lower the heat and add the marshmallows, stirring continuously until fully melted and smooth.
- Flavor and Texture Boost: Remove from heat and stir in vanilla extract, roasted nuts, and a pinch of salt. Mix well until everything is evenly coated.
- Set and Cool: Pour the mixture into a parchment-lined dish. Spread evenly and let it cool at room temperature for about 2 hours or until firm.
- Cut and Enjoy: Once set, cut into bite-sized squares and serve.
These chews are perfect for gifting or enjoying at home. Their delightful blend of gooey marshmallow and nutty crunch will have everyone coming back for more! Enjoy making them and sharing the joy.
Layered Nougat and Chocolate Bark
Layered Nougat and Chocolate Bark
Picture this: velvety chocolate with swirls of creamy white and dark layers, combined with chewy nougat pieces that melt in your mouth. It’s the perfect indulgence that looks like a work of art but is surprisingly simple to make. This layered nougat and chocolate bark is a crowd-pleaser, offering the perfect blend of smooth, sweet, and nutty flavors—all for under 250 calories per serving.
Ingredients You’ll Need:
- 200g dark chocolate (70% cocoa) – For that deep, rich chocolate flavor.
- 200g white chocolate – Adds a creamy sweetness and contrast.
- 100g soft nougat (cut into small pieces) – Provides a chewy, nutty texture.
- 1 tsp vanilla extract (optional) – Enhances the overall flavor.
- Pinch of sea salt – Balances the sweetness beautifully.
How to Create This Masterpiece:
- Melt the Chocolates:
- Break the dark chocolate into pieces and melt in a heatproof bowl over simmering water (double boiler method).
- Do the same with the white chocolate in a separate bowl.
- Prepare the Base:
- Line a baking tray with parchment paper.
- Pour the melted dark chocolate onto the tray and spread evenly.
- Add the White Chocolate Swirls:
- Drizzle the melted white chocolate over the dark layer.
- Use a skewer or toothpick to swirl the two chocolates into a marbled effect.
- Sprinkle the Nougat:
- Scatter the nougat pieces across the chocolate while still warm.
- Gently press them in for better adhesion.
- Final Touches:
- Add a pinch of sea salt to enhance the sweetness and deepen the flavor.
- Set and Serve:
- Allow the bark to cool and set completely, either at room temperature or in the refrigerator.
- Once firm, break it into irregular pieces for a rustic, artisanal look.
Enjoy this stunning layered nougat and chocolate bark that tastes just as good as it looks. Perfect for gifting, sharing, or indulging on your own!
Salted Caramel Nougat Delights
Salted Caramel Nougat Delights
Salted caramel nougat delights are the perfect balance of sweet and salty with a creamy texture that melts in your mouth. Picture yourself enjoying these little squares with a light caramel drizzle and a touch of sea salt. Each bite is like a mini celebration for your taste buds!
The golden caramel glaze glistens on top, inviting you in, while a sprinkle of sea salt enhances the rich, buttery caramel. Beneath the glossy top lies a smooth, velvety nougat that’s light and satisfying.
Ingredients You’ll Need:
For the Nougat:
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1 large egg white (room temperature)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Drizzle:
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon sea salt (plus extra for garnish)
How to Make Them:
- Prepare the Nougat:
- In a small saucepan, combine sugar, corn syrup, and water. Heat over medium heat until the sugar dissolves and the mixture comes to a boil.
- Meanwhile, beat the egg white with salt until soft peaks form.
- Slowly drizzle the hot syrup into the egg white while beating continuously until thick and glossy.
- Add vanilla extract and mix gently.
- Pour the nougat mixture into a parchment-lined pan and smooth the surface. Let it set at room temperature for 2-3 hours.
- Make the Caramel Drizzle:
- In a small saucepan, melt the sugar over medium heat until it turns a deep amber color.
- Carefully add the butter and stir until melted.
- Slowly pour in the cream while stirring constantly. Be cautious as the mixture will bubble up.
- Stir in sea salt and let cool slightly.
- Assemble the Delights:
- Slice the set nougat into squares.
- Drizzle with the caramel sauce.
- Sprinkle extra sea salt on top for that irresistible salty-sweet kick.
Final Touch:
Let the salted caramel nougat delights chill for about 30 minutes before serving. Enjoy them with friends or keep them all to yourself — no judgment here! They’re perfectly portioned for a sweet treat under 250 calories per serving. Bon appétit!
Can Nougat be Used in Christmas Marshmallow Snacks for the Holiday Season?
Looking for delightful christmas marshmallow snacks to try this holiday season? Consider using nougat in your festive treats! The combination of soft, pillowy marshmallows with chewy, nutty nougat can add a deliciously indulgent flavor to your Christmas snacks. Try it out and impress your friends and family with this unique treat!
Lemon and Pistachio Nougat Squares
Lemon and Pistachio Nougat Squares
Imagine biting into a soft, sweet, and tangy treat that melts in your mouth while offering a satisfying crunch from roasted pistachios. These Lemon and Pistachio Nougat Squares are that perfect balance—zesty, nutty, and irresistibly delicious. They’re a guaranteed hit for any occasion or a delightful snack just for you.
Ingredients:
For the Nougat Base:
- 1 cup granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 2 large egg whites (room temperature)
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- Zest of 2 lemons (for that tangy punch)
Add-Ins:
- 1 cup unsalted pistachios, roughly chopped
- 1/2 cup dried lemon slices or candied lemon peel (optional, for garnish)
Instructions:
- Prepare the Pistachios:
- Toast the pistachios in a dry pan over medium heat for about 5 minutes until aromatic. Set aside.
- Make the Syrup:
- Combine sugar, honey, and water in a saucepan. Heat over medium heat, stirring gently until the sugar dissolves.
- Increase the heat and boil the mixture until it reaches 250°F (firm-ball stage) on a candy thermometer.
- Whip the Egg Whites:
- While the syrup cooks, beat the egg whites with salt in a stand mixer until stiff peaks form.
- Combine:
- Slowly pour the hot syrup into the egg whites while beating continuously at medium speed. Be cautious to avoid splashes.
- Add lemon zest and vanilla extract, mixing until fully incorporated.
- Add Pistachios:
- Gently fold in the toasted pistachios with a spatula.
- Set the Nougat:
- Line a baking dish with parchment paper and lightly grease it.
- Spread the nougat mixture evenly, pressing it down with another greased sheet of parchment paper on top.
- Let it cool and set for at least 4 hours at room temperature or refrigerate for quicker results.
- Cut and Serve:
- Once firm, remove from the dish, peel off parchment paper, and cut into squares.
- Garnish with extra pistachios or lemon slices if desired.
These Lemon and Pistachio Nougat Squares are bright, refreshing, and packed with satisfying textures. They’re the perfect treat under 250 calories per serving, making them a guilt-free indulgence that’s as pretty as it is delicious. Enjoy every bite!
