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French Almond Nougat

The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.

  • Yield: Makes about 40 pieces
French Almond Nougat

Source: Martha Stewart Living, December/January 1995/1996

Ingredients

For the mazetta

  • 2 large egg whites, room temperature
  • 3/4 cup light corn syrup
  • 1/2 cup sugar

For the nougat

  • 1 1/2 cups light corn syrup
  • 1 1/2 cups sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 1/2 cups whole raw almonds, skin on

Directions

  1. Begin by making the mazetta: Using an electric mixer, beat egg whites until stiff; set aside. In a 1-quart saucepan, combine corn syrup, 1/4 cup water, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

  2. Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage), 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated. Use immediately or cover and refrigerate until ready to make the nougat.

  3. Spray an 8-inch square baking pan with vegetable-oil spray; set aside. Place mazetta in a large bowl; set aside. In a 2-quart saucepan, combine corn syrup and sugar. Clip on candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

  4. Over medium-high heat, cook to 280 degrees (soft-crack stage), 12 to 15 minutes, without stirring. If heat is too high it can boil over, so watch carefully. Remove from heat; let stand for 2 minutes. Without scraping pan, pour syrup over mazetta. Working quickly, stir with a wooden spoon until almost smooth. Stir in butter, vanilla, and salt. Mix until butter is incorporated. Stir in nuts. Scrape into prepared pan, and smooth the top; you may spray your hand with vegetable-oil spray and run it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6 hours.

  5. Spray a large cutting board generously with vegetable-oil spray. Unmold nougat from pan onto sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each piece in cellophane or waxed paper.

Reviews (31)

  • CRGL1 23 Dec, 2014

    This makes a wonderful gooey old fashioned nougat that tastes like vanilla ice cream! It's beautiful. As you read the recipe, you have to make 2 batches of boiled sugar, an easy way is to put all corn syrup and all sugar in the pot, boil til you reach 240 then pour 1/3 of the mixture into the egg white, then cook sugar again to bring back up to 280 and make the remainder of the recipe. Works perfectly. However, I feel that the 2 batch method is easier for beginners.

  • jnetti 12 Dec, 2013

    This is the fourth time I have made this recipe. I compared it with a few others I found on the internet. And I watched a few videos on line too. I found that if you butter the large bowl before you put the mazetta in it, the candy doesn't stick as bad. This is such a yummy recipe. A lot of work but a little goes a long ways. Thanks for sharing. For without this recipe I would have not been able to learn to make this candy. It is a great starting recipe. Happy Holidays 2013.

  • cherokeemiles 12 Dec, 2010

    Martha - Help! Need your input! We made a batch of the French almond nougats, but accidentally left out 2 oz of the corn syrup, and our nougat is not thick enough (soft to the touch). Is there something we can do to fix it now? Help! Thanks! cherokeemiles@gmail.com

  • Sailgurl 25 Sep, 2010

    LOVE this candy!!! I added almond extract and dried cherries soaked in dark rum. My family was fighting over them.

  • Gwendolynlovescookies 24 Jul, 2010

    This recipe is AWESOME! The texture turned out perfectly. I used chopped pecans instead of almonds. Wow! I'm pretty sure this is what they eat in heaven!

  • jonnidee 16 Dec, 2008

    I made these exactly as written and they are delicious! They are slightly gooey. The clean-up was tricky. The residual candy left in the pot after pouring into the mazetta, hardened. I added some water and boiled it to loosen from the pot. I had to do this a couple of times to clean it, so if someone else has a trick to share I would appreciate it. The recipe made a TON...I wrapped them into waxed paper and ended up with over 100. If the recipe is supposed to make 40, those are huge pieces of candy. I will definitely make this again.

  • jonnidee 16 Dec, 2008

    I made these exactly as written and they are delicious! They are slightly gooey. The clean-up was tricky. The residual candy left in the pot after pouring into the mazetta, hardened. I added some water and boiled it to loosen from the pot. I had to do this a couple of times to clean it, so if someone else has a trick to share I would appreciate it. The recipe made a TON...I wrapped them into waxed paper and ended up with over 100. If the recipe is supposed to make 40, those are huge pieces of candy. I will definitely make this again.

  • srly 29 Sep, 2008

    I've read the comments and I am looking for a soft and chewy nougat like the ones that Blue Diamond Almonds use to sell years ago. Unfortunately, they no longer make the nougat, but I want to find a recipe that replicates that nougat from my childhood. I would like to know if this nougat is soft and chewy or is it somewhat hard?

  • srly 29 Sep, 2008

    I've read the comments and I am looking for a soft and chewy nougat like the ones that Blue Diamond Almonds use to sell years ago. Unfortunately, they no longer make the nougat, but I want to find a recipe that replicates that nougat from my childhood. I would like to know if this nougat is soft and chewy or is it somewhat hard?

  • srly 29 Sep, 2008

    I've read the comments and I am looking for a soft and chewy nougat like the ones that Blue Diamond Almonds use to sell years ago. Unfortunately, they no longer make the nougat, but I want to find a recipe that replicates that nougat from my childhood. I would like to know if this nougat is soft and chewy or is it somewhat hard?

  • srly 29 Sep, 2008

    I've read the comments and I am looking for a soft and chewy nougat like the ones that Blue Diamond Almonds use to sell years ago. Unfortunately, they no longer make the nougat, but I want to find a recipe that replicates that nougat from my childhood. I would like to know if this nougat is soft and chewy or is it somewhat hard?

  • issavara 28 Sep, 2008

    I only study for all recipes now, because I am deciding about new oven. It's hard to decide which brand and kind is best for baking. In Thailand you cannot find more brand which high quality and security more to guarantee.

  • issavara 28 Sep, 2008

    I only study for all recipes now, because I am deciding about new oven. It's hard to decide which brand and kind is best for baking. In Thailand you cannot find more brand which high quality and security more to guarantee.

  • tazz95304 27 Sep, 2008

    I have not made this yet, but I did read all of it just now and it does not sound confusing at all.........read carefully first before starting to make so you get an idea of what you are doing instead of just doing it........gl, I will be making and will post after i make...

  • tazz95304 27 Sep, 2008

    I have not made this yet, but I did read all of it just now and it does not sound confusing at all.........read carefully first before starting to make so you get an idea of what you are doing instead of just doing it........gl, I will be making and will post after i make...

  • dragonswing 27 Sep, 2008

    Having never made this kind of recipe before, how do you know which sugar/corn syrup combination to make at which temperature?? 3/4c vs 1

  • dragonswing 27 Sep, 2008

    Having never made this kind of recipe before, how do you know which sugar/corn syrup combination to make at which temperature?? 3/4c vs 1

  • braunigjane 27 Sep, 2008

    I found the recipe to work perfectly and it is great...My family and half of the town folk really loved it and want more....I am guessing that this can be made ahead and stored wraped in an air tight container.....The nugent on food network does not taste the same....I tried it as well...Enjoyed this one much better..better quailty...Thank you

  • braunigjane 27 Sep, 2008

    I found the recipe to work perfectly and it is great...My family and half of the town folk really loved it and want more....I am guessing that this can be made ahead and stored wraped in an air tight container.....The nugent on food network does not taste the same....I tried it as well...Enjoyed this one much better..better quailty...Thank you

  • leashad 27 Sep, 2008

    Question (and by the way, thanks for the corrections!)
    How far in advance can this be made? I'm going to a wedding reception, and thought that this would be a nice treat if I can make it a week in advance. If so, how would I store it?

  • leashad 27 Sep, 2008

    Question (and by the way, thanks for the corrections!)
    How far in advance can this be made? I'm going to a wedding reception, and thought that this would be a nice treat if I can make it a week in advance. If so, how would I store it?

  • kimmyk 27 Sep, 2008

    l have never seen nougat made this way maybe my recipes are the Italian type l have heard that there is a version for both country's. with my recipe you only have to make the mazetta part once although you bring the sugar to hard ball.l add dried cranberries and pistachios.

  • kimmyk 27 Sep, 2008

    l have never seen nougat made this way maybe my recipes are the Italian type l have heard that there is a version for both country's. with my recipe you only have to make the mazetta part once although you bring the sugar to hard ball.l add dried cranberries and pistachios.

  • Micky 27 Sep, 2008

    When you read carefully, you see you need to make 2 times syrup. One at 242 degrees, which you mix with the egg whites, resulting in a mixture called mazetta. And one at 280 degrees, which you mix with the earlier made mazetta and rest of ingredients.
    So please read again before complaining!

  • Micky 27 Sep, 2008

    When you read carefully, you see you need to make 2 times syrup. One at 242 degrees, which you mix with the egg whites, resulting in a mixture called mazetta. And one at 280 degrees, which you mix with the earlier made mazetta and rest of ingredients.
    So please read again before complaining!

  • BBSZW 27 Sep, 2008

    poorly written recipe. Keep the quality of recipes up. Less is more

  • BBSZW 27 Sep, 2008

    poorly written recipe. Keep the quality of recipes up. Less is more

  • redguide 27 Sep, 2008

    I think that there is some repetition here where someone ha cut and pasted. Too confusing for someone making Nougat for the first time.............

  • redguide 27 Sep, 2008

    I think that there is some repetition here where someone ha cut and pasted. Too confusing for someone making Nougat for the first time.............

  • ulihelisdi 27 Sep, 2008

    I found this recipe confusing. You can find a good recipe for this on food net work. Here's the link. Almond Nougat. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6716

    There is also a nougat glace, with almonds and dried fruit.

    http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8301

  • ulihelisdi 27 Sep, 2008

    I found this recipe confusing. You can find a good recipe for this on food net work. Here's the link. Almond Nougat. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6716

    There is also a nougat glace, with almonds and dried fruit.

    http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8301

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