Nougat de Montélimar is a soft, chewy French candy made from sugar syrup, honey, whipped egg whites, and toasted almonds. It takes about 90 minutes and requires a candy thermometer, but the result is something you genuinely cannot buy at a grocery store. It also wraps beautifully, keeps well, and makes a gift people actually remember.
Before you start
Two things will make or break this recipe. First, temperature precision: the syrup must hit exactly 270°F before you pour it into the egg whites. Too low and the nougat stays sticky and won’t hold its shape; too high and it turns grainy and hard. Have your candy thermometer clipped and calibrated before you start — test it in boiling water to confirm it reads 212°F. Second, timing the egg whites correctly matters just as much. You want soft peaks forming right as the syrup crosses 270°F, not before. Start whipping when the syrup hits 250°F and watch both at once. If the whites are ready early, slow the mixer to the lowest setting to hold them while the syrup catches up.
If something goes sideways
- Nougat is too sticky to cut cleanly: It didn’t cook long enough, or it was cut before fully cooling. Let it sit at room temperature for at least 4 hours — overnight is better. Lightly oil your knife blade before each cut.
- Nougat crumbles or is too hard: The syrup overshot 270°F. Next time, pull it off the heat a degree or two early — residual heat in the pan will carry it the rest of the way.
- Egg whites deflated when you added the syrup: The syrup was poured too fast or directly onto the whisk. Pour it in a slow, steady stream down the inside wall of the bowl, not into the center.
- Nougat is grainy or crystallized: Sugar crystals got into the syrup during cooking. Avoid stirring once the mixture comes to a boil, and brush down the sides of the pan with a wet pastry brush if you see crystals forming.
- Mixture won’t stiffen after adding syrup: The bowl or whisk had traces of fat on it, which prevents egg whites from holding structure. Wipe both with a little white vinegar on a paper towel before you start.
Shopping notes
Lavender or orange blossom honey is worth seeking out here — it’s not decoration, it’s the dominant flavor. Both are available at most natural food stores or online; a mild clover honey will work but the result tastes noticeably flatter. Light corn syrup is easy to find, but glucose syrup (available at cake decorating suppliers or online) is a closer match to what professional confectioners use and gives a slightly cleaner finish. Skip the glucose if you already have corn syrup on hand — the difference is minor. Make sure your almonds are whole, not pre-sliced; they hold up better in the finished candy and look better when you cut through a piece.
Keeping it fresh
Once fully cooled and cut, wrap individual pieces in small squares of wax paper or parchment — twist the ends like a traditional candy wrapper. Stored this way in an airtight tin or box at room temperature, nougat keeps well for up to three weeks, which makes it ideal for gifting ahead of time. Do not refrigerate it; the humidity causes the surface to weep and turn tacky. Freezing is not recommended either, as the texture becomes dense and slightly gummy after thawing. If you want to get ahead, toast the almonds up to two days in advance and store them in an airtight container at room temperature — that’s the only meaningful prep you can do early, since the nougat itself needs to be made in one session.
Nougat de Montélimar
Equipment
- Candy Thermometer
- Heavy-bottomed Saucepan
- Stand Mixer with Whisk Attachment
- Baking Tray
- Silicone spatula
- Parchment Paper
Ingredients
- 2 cups granulated sugar preferably organic
- 1 cup light corn syrup or substitute with glucose syrup
- 1 cup honey lavender or orange blossom honey for authentic flavor
- 2 large egg whites at room temperature
- 1 teaspoon vanilla extract pure
- 2 cups whole almonds lightly toasted and skinned
- 1 pinch salt
Instructions
- Prepare the Egg Whites: Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, ready to whisk when the syrup reaches its temperature.
- Create the Sugar Syrup: In a heavy-bottomed saucepan over medium heat, combine the sugar, corn syrup, and honey. Insert a candy thermometer and stir until the sugar dissolves completely.Continue to cook the mixture until it reaches 270°F (132°C).
- Whip the Egg Whites: As the sugar syrup reaches 250°F (121°C), begin to beat the egg whites on medium speed until soft peaks form.
- Combine and Cook: Once the syrup is at 270°F (132°C), slowly drizzle it into the egg whites while the mixer runs on low speed, increasing to medium-high speed. Be cautious to avoid splatter.Whip until the mixture thickens and becomes glossy and stiff.
- Incorporate the Flavors and Nuts: Mix in the vanilla extract and salt. Using a silicone spatula, fold in the toasted almonds gently until evenly distributed.
- Set the Nougat: Line a baking tray with parchment paper. Spread the nougat evenly using the spatula. Allow it to cool completely at room temperature.
- Cut and Serve: Cut the nougat into desired shapes with a sharp knife. Serve wrapped in wax paper or as is, as a delightful confection.
Notes
Lori’s Tips:
- For a unique twist, consider incorporating pistachios or hazelnuts alongside the almonds.
- Alternatively, a touch of orange zest can add a fresh citrus note to the nougat.
Advanced Instructions:
- The almonds can be toasted a day in advance to save preparation time.
Nutrition
FAQ
Can I make this without a stand mixer?
Technically yes, but it’s not practical. The egg whites need to be whipped continuously while you pour in hot syrup, and doing that safely with a hand mixer requires a second person or a very stable bowl. A stand mixer is the right tool for this recipe.
Do I need to use edible wafer paper on the bottom and top?
No — parchment paper works fine for home use. Traditional Montélimar nougat uses pain azyme (edible rice paper) to prevent sticking, but parchment lined with a light brush of neutral oil does the same job and is much easier to source.
How do I know when the nougat has cooled enough to cut without it sticking to the knife?
It should feel firm and no longer warm to the touch — at least 4 hours at room temperature, ideally overnight. Run your finger lightly across the surface; if it leaves an impression, give it more time.
Try these next
- Gourmet Vanilla Bean Marshmallows
- Luxurious French Chocolate Truffles
- Provence-Inspired Lavender Honey Panna Cotta
- Sweet Mediterranean Honey Almond Semolina Cake