• 3½ cups granulated sugar
  • 1½ cups sugar syrup
  • ¼ cup clear honey
  • 1 cup water
  • 2 egg whites, beaten until stiff in a large bowl
  • 1 tsp. vanilla extract
  • 10 oz. mixture of blanched almonds, hazelnuts and macadamia nuts



  • Heat the sugar, syrup, honey and water in a saucepan until it reaches 310 degrees F. Stand the thermometer in the pan to check the temperature.
  • When the sugar solution is ready, add it to the bowl of beaten egg whites, beating the mixture constantly until it is stiff and waxy.
  • Add the vanilla extract and the nuts to the bowl and fold them all carefully into the mixture using a large metal spoon.
  • Put the nougat mix into a tin lined with wax paper. Allow to cool completely before cutting it into small squares. Once cool, store candy in an airtight tin.