Gluten-Free Nougat Recipe

Ingredients

• 300 g (1½ cups)granulated sugar
• 30 ml (2 tbsp)honey
• 15 ml (1 tbsp)water
• 2egg whites
• 5 ml (1 tsp)lemon juice
• 60 g (½ cup)icing sugar
• 2.5 ml (½ tsp)gluten-free vanilla extract
• 70 g (½ cup)toasted almonds
• 30 g (¼ cup)toasted walnuts
• 18 g (2 tbsp)toasted pumpkin seeds
• 40 g (¼ cup)dried cranberries
• zest of 1 lemonlemon zest

Instructions

1. 1

   Cook the syrup

   Put the granulated sugar, honey and water in a large non-stick pan and cook over a medium heat.

2. 2

   Heat to temperature

   Stir continuously until the sugar dissolves and the syrup reaches 104°C (220°F) on a thermometer.

3. 3

   Whip the whites

   While the syrup cooks, beat the egg whites and lemon juice in a stand mixer until firm peaks form.

4. 4

   Add the syrup

   With the mixer running at medium-high speed, slowly pour in the hot syrup in a thin, steady stream.

5. 5

   Beat until stiff

   Continue beating for 15–20 minutes, until the mixture is roughly doubled in volume, pale and stiff.

6. 6

   Mix in flavourings

   Add the icing sugar and vanilla, then mix until combined.

7. 7

   Fold in additions

   Add the almonds, walnuts, cranberries, pumpkin seeds and lemon zest. Mix on a low speed.

8. 8

   Fill the tin

   Pour the mixture into a 51 cm rectangular pan lined with baking parchment.

9. 9

   Leave to set

   Smooth the surface with a rubber spatula and leave the nougat to cool and set overnight.

10. 10

    Cut into pieces

    Spray a sharp knife with oil, then cut the nougat into pieces as desired.

What is nougat?

Nougat is a confection made by combining whipped egg whites with cooked sugar syrup, often with nuts or dried fruit. Versions are found in several confectionery traditions; this recipe is an American-style take with honey, lemon and a colourful mix of add-ins.

Whipped egg whites give it a light, chewy structure, while the nuts and seeds bring crunch. The overnight rest lets the sticky mixture firm up enough to slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 1g protein, 15g carbs, 2g fat.

Most of the carbohydrate comes from the sugar, honey and dried cranberries, while the nuts, seeds and egg whites contribute some fat and protein. Serve a small piece after a meal with fresh fruit or unsweetened tea to balance its sweetness.

The syrup sets the texture

Sugar and honey: Cook them with the water until the sugar has dissolved and the syrup reaches 104°C (220°F). A thermometer helps you judge this stage accurately.

Steady pouring: Add the hot syrup in a thin, continuous stream while the mixer runs. Pouring slowly helps it combine with the whites rather than collecting in one hot lump.

Whip the egg whites well

Firm peaks: Beat the whites with the lemon juice until they hold firm peaks before you start adding the syrup. This gives the nougat its aerated base.

Long mixing: After the syrup is added, continue for 15–20 minutes, until the mixture looks pale, stiff and about twice its original volume. The recipe relies on this extended beating to build its structure.

Keep the mix-ins ready

Toasted nuts and seeds: Have the almonds, walnuts and pumpkin seeds toasted and ready before mixing them in. Their crispness contrasts with the soft nougat.

Fruit and zest: Dried cranberries add chewy, tart pieces, while lemon zest brings a fresh citrus note. Mix everything in on a low speed so the additions are distributed without excessive beating.

Allow time to set

The active cooking and beating take place before the mixture goes into the lined pan, but the nougat needs to cool and set overnight. Build that resting time into your schedule; the stated total time does not remove the need for an overnight set.

Once set, use a sharp knife sprayed with oil and cut the slab into pieces. Reapply a little oil if the blade starts to stick.

Serving and sharing

Nougat is rich and sweet, so small pieces work well alongside coffee or tea, or as part of a selection of other sweets. The recipe makes 30 servings, making it suitable for sharing.

For a neat presentation, keep the pieces similar in size and arrange them in a single layer. Check that every ingredient, especially the vanilla extract and any packaged add-ins, is labelled gluten-free.

Recipe notes & tips

• Use a sugar thermometer to check that the syrup reaches 104°C (220°F).
• Measure and prepare all the mix-ins before the syrup is ready.
• Pour the syrup slowly in a thin stream while the mixer is running.
• Line the pan with baking parchment so the nougat is easier to lift out.
• Oil the knife blade when cutting to reduce sticking.

Variations

• Change the nuts: Swap in other toasted nuts for the almonds or walnuts.
• Use different seeds: Replace the pumpkin seeds with another toasted seed.
• Try another dried fruit: Use a different dried fruit in place of cranberries.
• Add citrus: Use a different citrus zest for a change in flavour.
• Keep it gluten-free: Check the labels on all packaged ingredients before mixing.

Common mistakes to avoid

• Guessing the syrup temperature: Use a thermometer and wait for 104°C (220°F).
• Pouring too quickly: Add the syrup in a thin, steady stream while beating.
• Stopping the beating early: Continue for 15–20 minutes, until the mixture is pale and stiff.
• Mixing the additions at high speed: Use a low speed to combine them.
• Cutting before it sets: Leave the nougat to cool and set overnight before slicing.

How to store

Store the cut nougat in an airtight container in a cool, dry place; it is best enjoyed within about 2 weeks. Keep pieces separated with baking parchment to help prevent sticking. It does not need reheating.

Frequently asked questions