I’ve searched and tested a gajillion nougat recipes and I’ve finally found THE ONE. And it’s all thanks to a very special secret ingredient… 

I love nougat and I’m picky about it so please don’t ever give me that soft squishy kind and say it’s nougat. It’s not! Can you tell I feel strongly about this?! 

When made correctly, nougat should be firm, chewy and be packed with loads of crunch and tartness to offset all that sugar – and there’s A LOT of sugar! So what’s the secret to making the perfect nougat? 

Firstly, because there’s so much of it, you should use a delicious sugar (luckily you can shop that right here), then you need to add the best white chocolate (conveniently also available here). The white chocolate helps it set firm but without breaking your teeth. But what you really want to know is the secret ingredient, right? It’s cocoa butter! Yes, the fat that is extracted from the cocoa bean. It’s available from most health shops and I always have some in my pantry. It has a wonderful creamy chocolate flavour and adds a richness to baking and desserts which I love! You could swop the cocoa butter out for regular butter but your nougat will be slightly softer. 

To make this nougat even more special, I’ve added lots of almonds and pistachios (don’t be afraid to toast them thoroughly otherwise they don’t taste like much) and then I’ve also studded the nougat with my favourite – freeze-dried raspberries! They add pops of tartness throughout the nougat which just balances everything perfectly. 

This is definitely not an everyday-kind-of-nougat but since it’s all downhill from here to Christmas, this would make a thoughtful homemade gift for someone special. Heck, it’s been a year so maybe that someone special is yourself! I won’t judge! 

The Best Raspberry Almond Nougat
Yields 12
  1. 2 x A4 rice paper sheets
  2. 520g (725ml) Natura Sugars Golden Caster Sugar
  3. 60ml water
  4. 350g (250ml) liquid glucose (available at baking shops)
  5. 115g (85ml) honey
  6. 2 large egg whites
  7. 100g cocoa butter, melted and still warm (you can also use butter, if you must, but the nougat will be softer)
  8. 100g The Kate Tin Baking White Chocolate, melted
  9. 150g whole almonds, roasted
  10. 100g pistachios, roasted
  11. 35g (250ml) freeze-dried raspberries (available at health shops)
  1. Line the base and sides of a 20cm square cake tin with baking paper. Cut the rice paper to fit the tin – place one in the bottom and keep the other aside for the top.
  2. Dissolve the sugar and water in a saucepan over a low heat and add the glucose and honey, stir until everything is dissolved and melted. Bring the syrup to the boil and simmer until it reaches 130 degrees Celcius on a thermometer. If you don't have a thermometer, drop a small amount of syrup into a cup of tap water. The syrup should form a hard ball in a few seconds.
  3. Start beating the egg whites in an electric mixer to form stiff peaks so that by the time the syrup reaches 140 degrees Celcius you’re ready. (To test, drop a small amount of syrup into a cup of tap water. The syrup will form thin threads that are not brittle but slightly bendy). With the mixer on it’s highest setting, carefully pour the hot syrup down the side of the bowl of the mixer into the stiffly beaten egg whites in a steady constant stream. Don't be too timid here, if you pour it too slowly the egg whites will overwhip - keep a nice thick steady stream running down the side of the bowl.
  4. Beat for 1 minute or until thick and glossy then gradually add the melted cocoa butter and melted chocolate. Working quickly, stir in the nuts, raspberries and spoon the mixture into the lined baking tray.
  5. Top with the remaining piece of rice paper and press down to form an even slab of nougat. Allow to cool and set completely for 2-3 hours.
  6. Slice into bars or pieces using a sharp serrated knife and a sawing action. Wrap the nougat immediately in baking paper, wax paper or cellophane and store in a cool dry place in an airtight container.
The Kate Tin https://thekatetin.com/