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Hazelnut & Orange Blossom Nougat for Sweet New Zealand


Nougat has been on my list to make for several years after my first attempt failed through an invasion of bees in the kitchen because of the boiling honey, but that’s another story. This time I decided to use sugar and glucose so as not to attract unwanted flying visitors, fortunately I did get a well timed visit from a friend who popped in just at the critical stage of pouring the hot toffee into the meringue and two sets of hands certainly work better than one when you don’t have a stand mixer.

We will call this my practice run for Christmas gifts since I had intended to wrap small bar up to give away but I have managed to pig my way through most of it already, it was so good.

This is also my entry for Sweet New Zealand which is being hosted by Mairi over at Toast this month

Ingredients – makes 2
200g hazelnuts
560g (2 1/2 cups) sugar
80ml (1/3 cup) water
1 500g jar glucose syrup
2 egg whites, at room temperature
2 tbsp orange blossom water
4-6 sheets of rice paper

Preheat oven to 170°C.
Line an 18 x 28cm baking tray with non-stick baking paper allowing it to overhang the sides.
Lay rice paper on top of the baking paper to cover the base and up the sides of the tray.
Place the hazelnuts on another baking tray and toast in oven for 7-10. Set aside.
Place the sugar, water and glucose in a medium saucepan.
Place the pan over a low heat until the sugar dissolves.
Increase to a medium heat and bring to the boil and place a candy thermometre in the pan.
Place the egg whites in a large, clean, dry heatproof bowl.
When the syrup reaches about 120°C, use the whisk attachment on an electric stand beater to whisk the egg whites until firm peaks form. If you don’t have a stand mixer it is easier to get some one to help you.
When the sugar syrup reaches 140°C slowly pour hot syrup into the egg whites in a thin, steady stream while whisking. This produces a soft nougat (like mine in photo). If you want a more brittle nougat you need to take the temperature to 150C.
Don’t pour the syrup down side of the bowl or onto the whisk as it may set before being incorporated into egg whites.
Once all the syrup is combined whisk for a further 3 minutes or until the mixture is thick and glossy.
Use a wooden spoon to mix in the hazelnuts and orange blossom.
It is important to work quickly or the nougat will begin to set.
Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface.
Place the rice paper over the top of the nougat and press down gently and smooth the top.
Set aside in a cool, dry place until set.
Lift the nougat from the pan and place on a cutting board using a hot serrated knife to cut the nougat.


21 Comments Post a comment
  1. I love the sound of the orange blossom taste tucked in amongst the sweetness, I bet this is delicious.

    November 22, 2011
    • peasepudding #

      yes, I have a little obsession with these blossom waters, they get added to a lot of my goodies

      November 22, 2011
  2. Mmmhhh, an irresistible treat! I am a sucker for nougat.



    November 22, 2011
  3. I am impressed you were able to do it without mixer because it gets so sticky so soon.

    I love nougat, we call it torrone in Italy, and haven’t made it in ages, maybe it is time to get my acts together. Being naturally gluten free, it would be perfect to snack on.


    November 22, 2011
    • peasepudding #

      I’m glad i have a grunty Kenwood hand mixer but i did drop the hints that I really could do with a stand mixer :o)

      November 22, 2011
  4. So pretty, what a perfect, delicious gift!

    November 22, 2011
  5. Looks great, Alli. I like nougat, but have never thought of making them. I do try to make candy for Christmas, and I can’t wait to give this a go!

    November 22, 2011
    • peasepudding #

      I think the main thing is to make sure you get to the right temp with the sugar even though it starts to go very brown otherwise the nougat will be too soft. I’m hoping to make more candies too for Christmas

      November 22, 2011
  6. Fantastic! It has been on my list of “to do” for years too, good to know about the bees (I will remember to close all windows) but since you did’t need to use honey in this recipe I may try without too :-). Also I have a kitchen aid, finally, and yes, it was very difficult to do Italian meringue base before with a hand beater. The only thing missing is a sugar thermometer… can I get away (again) without one???

    Or maybe it is about time to finally buy one…

    Perfect Sweet NZ entry for this time of the year, and my husband loves nougat!

    November 22, 2011
    • peasepudding #

      I have a stand mixer on my wish list. I am sure you can make it without a sugar thermometre, you”re a whizz with boiling sugar, I feel brave enough to try the Turkish delight without gelatin and will try your recipe.

      November 22, 2011
  7. I adore nougat, and never would have thought to make my own. Perhaps I could send this link to a few people as a hint!

    November 22, 2011
  8. Wow Allison, it looks absolutely divine!

    November 22, 2011
  9. Looks perfect to me! I have not had nougat candy in ages…and I love the flavors 🙂

    November 22, 2011
  10. Looks delicious, I’m not surprised you pigged your way through most of it – nice photography too !

    November 23, 2011
  11. This sounds beautiful, perfect for Xmas pressies and a change from my usual biscotti! I’ve never been able to find liquid glucose here though, must try harder. Lovely picture too, I could just grab it and go!!

    November 23, 2011
    • peasepudding #

      Thanks everyone for your compliments, I’m on a candie roll now and planning to make fudge this weekend.

      November 24, 2011
  12. Such professional looking stuff here! Funnily enough, I was looking at a nougat recipe in a new cookbook but after seeing your first-class treatment, think I’ll leave well alone! I once got homemade nougat and loved it. Looks gorgeous.

    November 25, 2011
  13. Thanks for the tips in this post. I’ve made nougat once and whilst it tasted delicious it didn’t look good. Will try this recipe instead.

    December 3, 2011
  14. Oh nougat is an absolute favourite, I’ve never been game enough. But I’m so tempted to try, yours looks amazing!

    December 3, 2011
  15. Ooh, nougat is the best but I hardly buy it in NZ. Can you please tell me where to buy rice paper and orange blossom water? If mine turn out they’ll be Xmas gifts as well! Many thanks

    December 3, 2011
  16. Looks wonderful. Making nougat has been on my list for years as well. Graham doesn’t like too many sweet treats (other than chocolate) or desserts, but he really likes nougat, so might have to try and make him a batch.
    Sue xo

    December 6, 2011

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