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  • Preparation:
  • Total:
  • Serves: 35 persons



  1. Step 1

    Beat the egg white and salt until stiff using the whisk on a food processor.
  2. Step 2

    Bring the sugar, honey and water to the boil in a wide pan. Reduce the heat, keep stirring until the sugar has melted and the syrup is a thick consistency but not coloured. Slowly drizzle the sugar into the egg whites while beating constantly, beat for a further 8 mins. until the mixture is firm and velvety.
  3. Step 3

    Add the almonds, nuts and pistachios to the beaten egg whites, stir in, transfer to a baking tray lined with baking paper, spread out approx. 2 cm thick. Leave the nougat to set for approx. 4 hrs. Cut the nougat into pieces.