California Walnut Nougat

  • Yield: 64 pieces
  • Prep: 25 mins
  • Cook: 30 mins


4cups California walnut halves
2-1/2cup granulated sugar
3/4cup corn syrup
9tablespoons water
1-3/4cup honey
1/3cup egg whites (about 2)


  1. Toast walnuts in a single layer on a large rimmed baking sheet in a 350F (180C) oven until fragrant and golden, about 7 minutes. Set aside.

  2. In medium saucepan combine sugar, corn syrup and water and cook over medium-high heat for about 20 minutes or until a candy thermometer reads 330F (165C).

  3. In separate saucepan, bring honey to a low boil over medium heat.

  4. Meanwhile, whisk egg whites in bowl of stand mixer (or hand mixer) on high to form stiff shiny peaks, about 3 minutes.

  5. With mixer on high, gradually pour hot honey into egg whites and mix until smooth. When sugar reaches 330F (165C), pour into egg white mixture and continue to beat on medium speed for 8 minutes (the mixture will be very thick and sticky).  Fold in walnuts.

  6. Spread nougat onto a greased, rimmed baking sheet.  Flatten using hands dusted with cornstarch and allow nougat to rest overnight at room temperature.  Using knife, break into small pieces (about 1-inch/2.5 cm). 




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