Montélimar Nougat – Homemade White Nougat with Honey and Nuts

Step-by-step method

At a glance

You're making a luxurious French white nougat with toasted nuts and honey – a project that looks fancy but comes together smoothly once you've got your mise en place sorted and a kitchen thermometer handy. The real skill is timing: you'll be heating honey and sugar syrup to precise temperatures (121°C and 152°C) while whipping egg whites, then carefully combining everything together with warm nuts for that perfect chewy texture. After pouring it into a mould, the nougat needs to set overnight before you can slice it into those irresistible honey-and-nut-studded pieces.

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Toast the nuts

Preheat the oven to 150 °C. Spread the almonds, hazelnuts and pistachios on a baking tray and let them roast for 15 minutes until wonderfully fragrant. Once baked, leave them in the switched-off oven with the door slightly ajar. They need to go into the nougat while still warm, so they don't cool the mixture down!

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200 gram
Unpeeled Almonds

100 gram
Unpeeled Hazelnuts

60 gram
Pistachios (unsalted)
2/12

Prepare the mould

While the nuts are roasting, get a square frame or tin ready (about 23 x 23 cm). Line it with baking paper, then generously dust the base and sides through a sieve with a mix of icing sugar and cornflour (1:1). Make sure you build up an even layer.

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1 tablespoon
Powdered Sugar

1 tablespoon
Cornstarch
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Prepare the bases

Melt the cocoa butter in a small saucepan and set aside. In another pot, combine water, glucose syrup and sugar and start heating over a fairly high heat. You're aiming for 150–156 °C, with 152 °C being the sweet spot for a lovely chewy nougat. Meanwhile...

For this step
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120 gram
Cocoa Butter

85 gram
Glucose syrup

125 gram
Water

400 gram
Granulated Sugar

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Heat the honey

In a second pot, start heating the honey – this will come up to temperature faster than the sugar syrup. The honey needs to reach 121 °C. Keep an eye on both thermometers and adjust the heat so that both mixtures are ready at roughly the same time. Meanwhile...

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290 gram
Honey
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Whip the egg whites

Separate the egg whites and whip them in a stand mixer on medium speed until softly peaking. Then add 20 g sugar and continue whisking until stiff and glossy.

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60 gram
Egg White

20 gram
Granulated Sugar
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Timing check

Check both temperatures carefully – accuracy really matters here. The sugar syrup can take a while to climb from 113 °C to 130 °C while the water evaporates, but after that the temperature shoots up fast. Watch it closely! If you want extra peace of mind, you can lower the heat or take the syrup off the stove entirely for a moment.
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Add the honey

Once the honey reaches 121 °C, lower the mixer speed to medium and slowly pour the honey down the side of the bowl into the whipped egg whites, keeping the mixer running.
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Add the sugar syrup

Check the sugar syrup – once it hits 152 °C, take it off the heat, let the bubbles settle, then slowly pour it down the side of the bowl into the honey-egg white mixture while mixing on medium speed.
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Final whisking

Turn the speed up and whisk for about 1 more minute. The mixture will turn glossy and thick. Now swap the whisk attachment for a dough hook (or flat beater).
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Add the fat and nuts

With the mixer on low, pour in the melted cocoa butter. Finally, add the nuts, still warm from the oven. Let the mixer keep working until everything is thoroughly combined.
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Fill the mould

Transfer the finished mixture (it will be firm and sticky) into your prepared, paper-lined mould. Smooth the surface with a spatula or small roller.
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Set and slice

Leave the nougat to set at room temperature, ideally overnight. The next day, remove the block from the mould, peel off the paper, and cut into cubes or bars with a sharp knife.

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Montélimar Nougat – Homemade White Nougat with Honey and Nuts

Name: Irresistible Montélimar Nougat
Prep time: 15 min
Cook time: 28 min
Total time: 534 min
Yield: 30
Cuisine: French
Ingredients: 200 gram Unpeeled Almonds; 1 tablespoon Powdered Sugar; 60 gram Egg White; 290 gram Honey; 85 gram Glucose syrup; 120 gram Cocoa Butter; 125 gram Water; 100 gram Unpeeled Hazelnuts; 60 gram Pistachios (unsalted); 1 tablespoon Cornstarch; 420 gram Granulated Sugar

everydaybyyumsto

Prep 15 min Cook 28 min

Plus overnight of resting (not counted in active time)

11 Ingredients

12 Steps

Very hard Difficulty

Equipment

What you'll need besides the ingredients.

Baking sheet

Sieve

Baking paper

Stand mixer

Probe thermometer

Spatula

What's in it?

201 kcal

Calories

28 g

Carbohydrates

10 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Remember that irresistible smell of roasted almonds and sweet honey wafting through the Christmas markets? This white Montélimar-style nougat hails from France, and it's a true delicacy. 🇫🇷🍯 It might look tricky, but with our step-by-step guide and a kitchen thermometer, you'll pull it off with ease. The key is to get everything organised and prepped in advance. The result is beautifully soft and chewy, packed with crunchy nuts, and miles better than anything from a shop. Just don't confuse it with Turkish delight – that's a starch-based sweet, whereas real nougat is built on honey, egg whites and nuts. Don't be intimidated by working with sugar syrup; we'll walk you through every step. Grab your pots and pans, and let's sweeten up your day!

Gluten-free Vegetarian Desserts French To impress Indulgent treats

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Step-by-step method

At a glance

Toast the nuts

For this step

Prepare the mould

For this step

Prepare the bases

For this step

Heat the honey

For this step

Whip the egg whites

For this step

Timing check

Add the honey

Add the sugar syrup

Final whisking

Add the fat and nuts

Fill the mould

Set and slice

How it went

Nobody has tried this recipe yet

Montélimar Nougat – Homemade White Nougat with Honey and Nuts

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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