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

Source: Martha Stewart Living, December/January 1995
Yield

Ingredients

For the mazetta:

For the nougat:

Directions

Cook's Notes

This can be stored and refrigerated, for up to 4 days.

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86
  • shandlercherok
    4 DEC, 2015
    You have to be very uninformed about the negative health consequences of consuming corn syrup to use it in any recipe or eat any foods containing it. Wake up people and do a web search. If you want to be fat and sick, be my guest.
    Reply
    • whitleyjlyahoo
      28 DEC, 2015
      Speaking of research: high fructose corn syrup is corn syrup that has been enzymatically converted some of the glucose to fructose. Not all corn syrups contain high fructose corn syrup. Karo brand is an example of corn syrup that is glucose only (not high fructose). So, it is OK to consume corn syrup like any other processed sugar in moderation. I am a PhD biochemist, so I am fairly confident with my research...and I am a big fan of nougat and other corn syrupy foods!!
    • casnavy2003
      22 AUG, 2016
      The problem with "corn syrup" is when it is turned into HIGH FRUCTOSE corn syrup and then added to EVERYTHING that you eat as a preservative. If you don't eat that kind of "off the shelf" convenience food, but rather, eat fresh, whole foods that you make at home, then you can indulge in a few home-made sweets (made with sugar, corn syrup or any other kind of organic sweetener) to make life more FUN.
  • 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.
    Reply
  • MS11216108
    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.
    Reply
  • 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
    Reply
  • Sailgurl
    25 SEP, 2010
    LOVE this candy!!! I added almond extract and dried cherries soaked in dark rum. My family was fighting over them.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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?
    Reply
  • 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?
    Reply

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