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Sucrose Free Nougat

Author: Adapted from Jackie Cameron Cooks At Home, page 137


  • 250 g fructose
  • 120 g honey
  • 55 g liquid glucose
  • 125 mls water
  • 100 g blanched peeled hazelnuts
  • 100 g shelled pistachios
  • 2 sheets rice paper trimmed if necessary
  • 2 egg whites
  • 5 mls rose water
  • 100 g dried cranberries


  • Preheat the oven to 100° Celsius
  • Place the fructose, honey, glucose and water into a sauce pan
  • Stir continuously over a medium heat until the fructose dissolves
  • Reduce the heat, place a sugar thermometer into the liquid and leave to simmer
  • Place the nuts onto a baking tray in a single layer and dry roast for an hour
  • Leave in the turned off oven until you need them
  • Spray a brownie pan with non-stick spray and place one of the rice paper sheets into the pan, rough side facing down
  • Place the egg whites and rose water into a stand mixer bowl
  • When the syrup reaches 135° Celsius whisk the egg whites to the soft peak stage on medium setting
  • When the syrup reaches 140° Celsius remove from the heat and as quickly as possible, pour into the egg whites with the machine mixing on medium
  • Whisk continuously until the mixture starts to cool
  • Stop whisking and mix in the nuts and cranberries by hand
  • Pour the nougat on top of the rice paper and smooth down
  • Place the second sheet of rice paper on top of the nougat, rough side facing up
  • Flatten down with your hands as much as possible
  • Place into the fridge overnight to set
  • Cut into desired sizes and enjoy!