Hello everyone, a new week is here and new Christmas recipes will follow. December is just around the corner, and this year I’m early in my attempts to inspire you to do some Christmas baking.

Christmas nougat is one of my favorite treats to make and to give away as gifts, so yummy and perfect to bring to a Christmas party.


These nougat treats are made with almonds, pistachios and dried cranberries; a lovely combination.


Christmas Nougat

  • 8 oz. (335 g) good-quality runny honey
  • 2 1/3 oz. (65 g) egg whites
  • 2 1/2 cup (550 g) regular sugar
  • 2/3 cup (165 ml) water
  • 1/2 cup (120 g) liquid glucose
  • 3/4 oz. (20 g) cocoa butter
  • 8 oz. (235 g) whole natural almonds
  • 3 oz. (85 g) shelled pistachios
  • 8 oz. (235 g) dried cranberries

Bring out everything you need.

Reserve 3 tablespoons of the sugar and set aside.


Line a baking pan with baking parchment, approx. 8 x 10 inches (20 x 25 cm). I use clips here to make the paper stay in place.

Toast the almonds i a 350 ˚F (180 ˚C) oven for about 10 minutes. Set aside.


Pour the honey into a saucepan and heat until the temperature reaches 257 ˚F (125 ˚C).


Put the remaining sugar into a saucepan with the water and stir well. Add the liquid glucose and heat until the temperature reaches 300 ˚F (148 ˚C).


When the honey is about 230 ˚F (110 ˚C), start whisking the egg whites. When the egg whites start getting frothy, add the reserved 3 tablespoons of sugar and continue whisking.


When the honey is 257 ˚F (125 ˚C), carefully pour it into the mixing bowl with the egg whites. Continue whisking.


When the sugar and water has reached 300 ˚F (148 ˚C), carefully pour into the mixing bowl, now whisking on low speed.

Increase the speed to medium/high and whisk for 15 minutes.


Melt the cocoa butter in the microwave and pour into the mixing bowl. Whisk until the nougat is quite firm.


Stop the mixer and add the almonds, pistachios and the dried cranberries.

Remove the whisk and insert the beaterblade, then beat until just combined.





Scrape the mixture into the prepared pan, pressing down to make an even layer. I place a sheet of greaseproof paper on top before flattening the surface.



Put some books on top to make sure the top will be flat.


Refrigerate for at least 8 hours.

Cut into squares and enjoy!


I just love the colors here, and the flavor is amazing…


I hope you are tempted to make these for Christmas this year!

Have a great day everyone.

Hugs from me to you.


Christmas offer: Retro apron 249,- NOK, place your order here.



  1. Amazing recipe! Thank you for that and for the whole blog 🙂
    I was wondering, where have you bought your termometres for food ? Those which you use for example above in your recipe. I am from Finland and  I have been trying to find something even similar but with no results. Is this equipment expensive and do you have some result for my problem?
    Thank you !

    • Team Passion4Baking Reply

      Hi Sabina, here one can get sugar thermometers in most kitchen equipment stores, they cost from around 25 Euros.
      Good luck!

      -Team Passion4Baking

  2. Hi! I can’t find any cacao butter no matter how hard i look is there something els i can use insted? 
    hug Moa

    • Team Passion4Baking Reply

      Hi Moa, have you tried health food shops? They usually have cocoa butter. 🙂

      -Team Passion4Baking

  3. Hi!
    I have never used liquid glucose before (I am from Canada). Is corn syrup the same thing? If so, would I use the light/clear or dark/brown version?
    Thank you! 

    • Team Passion4Baking Reply

      Hi Alexandra, you can often substitute liquid glucose with corn syrup. Here you would need the light/clear syrup.
      Happy baking!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Zerena, maple syrup has a very strong flavor, we recommend using corn syrup if you can’t get liquid glucose. 🙂

      -Team Passion4Baking

  4. Pingback: Delicious Gift Homemade Nougats - Peregrination Gourmande

  5. Hi! what’s the purpose of adding cocoa butter?
    and this recipe is soft nougat or hard nougat?

    • Team Passion4Baking Reply

      Hi XinJun, the cocoa butter helps giving the right consistency. This nougat is neither soft nor hard, but somewhere in between. Chewy may be the right word. 🙂

      -Team Passion4Baking

  6. Hello
    I like your recipesvery much. I would like to try this. Can i make it without cocoa butter? 

    • Team Passion4Baking Reply

      Hi Hind, this particular recipe uses cocoa butter, not sure if there is a good substitution ingredient here. The French nougat recipe in Passion4Baking The Magazine doesn’t include cocoa butter, you could try that instead. If you haven’t downloaded the free magazine yet, you can do it here: https://www.passionforbaking.com/subscription .

      -Team Passion4Baking

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