Fot the nougat
300 g (1½ cups) Huletts White Sugar
75 g glucose
125 ml (½ cup) water
250 g honey (heat up your weighing bowl before measuring the honey - it will make pouring out much easier)
55 g egg whites
100 g hazelnuts, skins removed and lightly toasted
2 sheets rice paper
  1. Line a baking tray with foil or cling wrap and top with a sheet of rice paper.
  2. Place the sugar, glucose and water in a saucepan and place over medium heat.
  3. Pour the honey into a separate saucepan and place over medium heat, using a sugar thermometer bring the temperature to 125°C.
  4. Place the egg whites into a bowl of an electric mixer and beat until soft peak stage.
  5. Allow the honey to reach 135°C on a sugar thermometer and gradually add to the egg whites while beating at full speed. Beat until mixture becomes fluffy. Continue beating.
  6. Heat the sugar mixture until the temperature reaches 155°C on a sugar thermometer. Pour into the honey mixture in a slow stream. Beat until mixture is combined and starts to cool down.
  7. Mix in the hazelnuts. Scrape mixture onto the rice paper, evenly pressing down the toffee mixture. Cover with the second sheet of rice paper.
  8. Press mixture down to the required thickness, allow to cool overnight. Cut into shapes and store in an airtight container.


  1. These measurements are given in grams as the absolute correct measurements are very important for a successful product.
  2. For chocolate nougat add 100 g of melted chocolate to the mixture before adding the hazelnuts.
  3. Hazelnuts can be replaced with cranberries, if desired.