French Almond Nougat

French Almond Nougat

Here we have a French almond nougat which is a lighter and chewier type of nougat. Although it’s called an “almond” nougat, it is a classic recipe which can have extra fruit, peel or other nuts added to it for variety.

This nougat is a recipe from Provence where they use honey to give it perfection, rather than add liquid glucose.

In theory this looks like a fairly easy thing to make, but it is important to get your temperatures right. Because the chemistry in the heating of the sugar and honey is important, invest in a candy thermometer.



  • 20 x 28 cm slice tray
  • 3 pieces of edible rice paper (one each for top and bottom, then the other for filling in the gaps around edges of tin).
  • 500 gr almonds
  • 100 gr dried cranberries
  • 260 gr honey
  • 2 egg whites
  • ½ tsp vanilla
  • 200 gr sugar
  • 50 gr pistachios
  • 250 gr honey
  • 60 gr icing sugar
  • Edible rose petals and lavender flowers for topping
French Almond Nougat
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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