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This recipe is classed as easy

Rating 3.16 / 5 (233 votes)

Prep time:
10 min
Cook time:
20 min, plus overnight chilling
makes 800g or 36 pieces

Delicious on its own or chopped up and stirred into ice cream. Rachel Allen’s nutty nougat makes a perfect sweet gift as it keeps exceptionally well


1. Place the sugar, powdered glucose and 150ml water in a large, heavy-based saucepan on a medium heat and bring slowly to the boil, stirring all the time until the sugar dissolves. Reduce the heat to low and simmer for 10–15 minutes, without stirring, until a sugar thermometer dipped into the mixture reads 121°C.

2. Place the egg whites in a large bowl and once the sugar syrup temperature reaches about 110°C begin whisking them to stiff peaks in an electric food mixer on a low setting. Once the syrup reaches its final temperature, pour about a quarter of it, in a slow, steady stream, into the egg whites, continuing to whisk.

3. Immediately return the remaining syrup to the heat and continue to cook, without stirring, for about 5 minutes or until the thermometer reads 149°C all the while continuing to whisk the egg whites on a slow speed.

4. Again once the syrup reaches the right temperature; pour it carefully and in a slow, steady stream into the whisking egg whites. Continue to whisk the egg whites for about 30 minutes until stiff and halved in volume. Scrape down the sides of the bowl every so often with a palette knife or spatula dipped in boiling water.

5. Cover the bottom of a 25 x 15cm cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down to stick.

6. Allow to cool and then place in the fridge for 4–6 hours or overnight until set. Remove the slab of nougat from the baking tin and cut into about 36 fingers. Store in the fridge, wrapped individually in parchment paper or cling film.

Apdapted from Rachel Allen Home Cooking (Collins)


  • 450 g caster sugar
  • 225 g powdered glucose
  • 2 egg whites
  • 8 sheets rice paper, measuring 6 x 15cm
  • 150 g hazelnuts or pistachio nuts, roughly chopped and toasted

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Latest Comment


recipe forgets to mention quantity of water

kathyD42936 kathyD42936  Posted 19 Dec 2013 2:13 PM

I made this 2 days ago and success!! I followed the recipe very carefully, making sure the temperature was correct for each stage. I now have lovely, firm but soft nougat in my fridge waiting to be gift wrapped for friends. My thanks to Rachel for this recipe

ChristineD53984 ChristineD53984  Posted 06 Dec 2011 3:09 PM

JohnJ11 JohnJ11  Posted 27 Nov 2011 2:34 PM

Hi KellyM67578, you should be able to get powdered glucose from pharmacists or health food shops, sometimes it is called dextrose. As for rice paper, it certainly is harder to buy than it used to be, but you can find it on line or at cake craft shops. Hope that helps.

Celia Good Food Celia Good Food Posted 17 Dec 2010 10:44 AM

Does anyone know how long this lasts? WATCH THE VIDEO AND SHE TELLS YOU.

DianeH48240 DianeH48240 Posted 16 Dec 2010 9:49 AM

I'd love to make it, but good luck getting rice paper and powdered glucose. :-?

KellyM67578 KellyM67578 Posted 14 Dec 2010 2:26 PM

I can only find liquid glucose can I use this instead of powdered and if so how much do I need to use? I also can't get hold of any rice paper can I use anything else like tracing paper for example?

JessR6745 JessR6745 Posted 06 Dec 2010 3:19 PM

Does anyone know how long this lasts?

sarahM11911 sarahM11911 Posted 29 Nov 2010 9:23 PM

Lovely nougat! Did add honey and some vanilla as someone had mentioned before and this really gave it a beautiful flavour. Mine set well but a little bit stickier than the drier, fluffy/soft nougat I know. Will be making this again!

anneliseC59567 anneliseC59567 Posted 08 May 2010 5:44 PM

mine hasn't set overnight-guess not having thermometer was the case

annaK98270 annaK98270 Posted 18 Apr 2010 9:25 AM

Be careful. Putting hot things in a food processor is dangerous. You don't want to burn yourself and spend a night in hospital like me!! Unfortunately i didn't get to taste this in the end, it went all over my walls and cupboards!

Jennahead Jennahead Posted 23 Dec 2009 9:05 PM

This recipe really works very well, and if you substitute 1/4 honey instead of all sugar, and a little vanila, the taste is much nicer. You can use liquid or powdered glucose the same amount of mls to gms.

elideW56315 elideW56315 Posted 03 Dec 2009 3:54 PM

Powdered glucose is also available at Dunnes.

MarcelV6242 MarcelV6242 Posted 13 Nov 2009 3:33 PM

I too want to make this nougat, I think you can buy powdered glucose at the pharmacy.

kathleenC76042 kathleenC76042 Posted 18 Oct 2009 4:18 PM

looks great to add to my homemade presents but...I am having trouble finding powdered glucose - can you use liquid glucose instead ?? how much??

samm2 samm2 Posted 09 Oct 2009 12:06 PM