Soft Nougat

Name: Soft Nougat
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 3
Ingredients: Peeled almonds 3 ½ cups; Pistachios shelled and unsalted 3.5 oz; Sugar 1 ½ cup; Acacia honey ¾ cup; Glucose 1.1 oz; Wafer paper 21x21 cm 2 fogli; Egg whites at room temperature 2.1 oz; Sugar 2 ½ tbsp

it de fr es br nl

132

Calories per serving

Energy Kcal 132
Carbohydrates g 15
of which sugars g 14.9
Protein g 2.5
Fats g 6.9
of which saturated fat g 0.62
Fiber g 1.9
Sodium mg 4

Gluten Free
Lactose Free
Vegetarian

Difficulty: Difficult
Prep time: 60 min
Cook time: 50 min
Makes: 3
Cost: Average
Note + 12 h of resting

PRESENTATION

Soft nougat from Cremona is seriously one of those Italian treats that really pops up around the holidays—especially in Lombardy. This soft nougat recipe has roots in a long tradition, where every step is done with love and care. And look, what makes it different is how the nuts are toasted. People say "torrone" comes from the Latin word for "to roast." That toasting? It gives you that golden crunch which goes perfectly with the tender, chewy base. Then, the meringue? Yeah, it makes everything so moist and light that each bite kinda melts away. Not just candy here—folks in Cremona treat it like a celebration symbol. Pretty much. You bring it out at the end of a meal or tuck it into a holiday basket for someone special.

The homemade nougat from this region is all about sharing something that feels both nostalgic and fresh every time you taste it. Unlike the crunchy nougat you see sometimes, this chewy nougat has a soft bite and a flavor that sticks with you. I gotta say, the trick is in the long rest after mixing everything, letting those sweet flavors settle in and blend just right. People love adding almonds, hazelnuts, or even pistachios, so every piece is a little different. For sure. No one right way to enjoy it.

When the holidays roll around, you'll find this nougat with nuts set out with coffee or even wrapped up for friends and family. It's the kind of food that tells a story with every bite, and making it at home means you get to keep the tradition going. And listen, even though it’s tied to Christmas, nobody says you have to wait until December to whip up a batch of this easy nougat recipe. All it takes is a little time, the right nougat ingredients, and any good reason to celebrate—even if it’s just a regular Sunday afternoon. That's what makes nougat candy from Cremona something people remember long after the last crumb is savored. This great tradition? Perfect for any festive occasion. It's bringing a touch of Italy right to your home.

INGREDIENTS

132

Calories per serving

for 3 bars of 3x8 inches: Peeled almonds 3 ½ cups (500 g); Pistachios 3.5 oz (100 g) - shelled and unsalted; Sugar 1 ½ cup (330 g); Acacia honey ¾ cup (280 g); Glucose 1.1 oz (30 g); Wafer paper 2 fogli - 21x21 cm

For the meringue: Egg whites 2.1 oz (60 g) - at room temperature; Sugar 2 ½ tbsp (30 g)

Preparation

How to prepare Soft Nougat

To prepare soft nougat, start by toasting the nuts: spread the almonds 1 and pistachios on a baking sheet lined with parchment paper 2 and toast them in a static oven at 300°F for about 15 minutes. Once the cooking time has elapsed, leave the nuts in the turned-off oven with the door slightly open, so they will stay warm and be easier to mix into the compound 3.

Meanwhile, in a large steel pot, pour in the sugar, honey 4, and glucose 5. Set on the heat and let everything melt completely over medium heat until the ingredients are uniform, stirring occasionally 6.

Turn off the stove and let it cool for 5 minutes. In the meantime, prepare the meringue: put the room-temperature egg whites in the bowl of a stand mixer 7, add the sugar 8, and start the whisk, gradually increasing from medium-low to medium speed 9.

The mixture should become frothy 10. Transfer the meringue to the saucepan with the cooled syrup 11 and mix well 12.

Turn the stove back on low flame and, stirring continuously, cook for 20-25 minutes. The mixture should thicken 13. Test the consistency: dip a spoonful of the mixture into a bowl of cold water 14. If it becomes plastic and malleable, then it's ready. Try not to exceed the indicated times, as the mixture might dry out too much; if it is still too soft, you can extend the time, always paying close attention 15.

Pour the toasted and still warm almonds and pistachios into the mixture 16 and mix well 17 to combine everything 18.

At this point, place a sheet of wafer paper inside a 8x8 inch cake ring already placed on a tray 19. Transfer the mixture inside 20 and use a spatula to level everything 21.

When the surface is even 22, cover with the second sheet of wafer paper 23 and press carefully with a spatula to compact and adhere 24. Let the mixture crystallize for 12 hours at room temperature in a cool, dry place.

After the resting time, use a smooth and sturdy knife to unmold the nougat by sliding it between the mixture and the mold 25. Finally, cut 3 bars of 3x8 inches 26. Your soft nougat is ready to be enjoyed 27!

Storage

Soft nougat can be stored in a cool, moisture-free place away from heat sources for a week. So, it’s best to keep it under a glass dome or covered with parchment paper.

Advice

You can also use other varieties of nuts, or even candied fruits, to make your soft nougat.

Did you know that nougat can also be an ingredient for making other delicious treats? Try our recipe for Chocolate and nougat salami or Nougat Parfait!

For the translation of some texts, artificial intelligence tools may have been used.