Honey Nougat

I wanted to call this naked nougat but can you imagine how the search engines would rank that? My experiment with sugar free honey nougat did not start off very well. I thought it would be easy to find rice paper, but I was wrong. I went to 3 different shops and could not find any. Had I planned this better I would not have been looking for rice paper on the Saturday before we left for overseas. We have two baking supply shops close to where I work and I am sure that one of them stocks rice paper. But I did not go to either place as I thought that Pick N Pay would have it and so I just added rice paper to my regular shopping list. My second disaster came about when I used the thermometer to make the nougat. Attempting to get the honey to a temperature of 121°Celsius resulted in a toffee like substance.

Today’s inspirational recipe from Lavender and Lime ♥ Honey Nougat ♥ #LavenderAndLime Click To Tweet

I poured this toffee into one of my disposable baking tins, together with the 175g of toasted pistachios and hazelnuts, and decided only after I had done this to actually taste the toffee. It was burnt! And what a waste. Not having any nuts to use, and no rice paper and no working thermometer – turns out my thermometer is not correctly calibrated, I made a second batch of nougat. The trick without using a thermometer is to get it to the hard ball stage using a bowl of water. I did not take it far enough, so my nougat is a bit sticky – but it tastes great, which is really what matters. The nougat that you see here is naked – it has no filling and no covering, and will be used to make a nougat ice cream soon. I will try this again as now that I know what to look for in the process, and now that I am ordering a new sugar thermometer, it should be easy! Thank you Teresa for setting a really great challenge for us this month.

Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream
Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream
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Honey Nougat

Recipe Category: Sweets
Makes enough for: 1 batch nougat
All Rights Reserved: An original recipe from Lavender and Lime


  • 75 g blanched hazelnuts
  • 100 g pistachio nuts
  • 250 g creamed honey
  • 1 egg white
  • Rice paper


  • Preheat the oven to 40°Celsius
  • Place the nuts onto a baking sheet and keep in the oven until needed
  • Place the honey into a sauce pan
  • Bring to the boil over a medium heat
  • Remove from the heat and stir until slightly cooled
  • Whisk the egg white until stiff
  • Stir into the honey
  • Return to a medium heat and stir until the nougat reaches the hard ball stage – making sure to not allow it to colour
  • Remove from the heat and mix in the nuts
  • Place a sheet of rice paper into a baking tin
  • Pour the nougat over the rice paper
  • Smooth out and place a sheet of rice paper over the top of the nougat
  • Allow to set before cutting

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27 thoughts on “Honey Nougat

  1. Urrgh! The expense when a recipe flops always kills me. One of the many reasons we should get paid to do recipe development especially since there are so many recipes online that haven’t been tested and don’t work. well done with your attempt. I’m impressed at how cleanly you managed to cut it despite the stickiness xx

  2. Yum!! I love honey! I use raw honey as a sweetener in my oatmeal… YUM, great recipe idea!

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