Christmas Nougat: 14 Chewy Almond and Honey Candies Old World Grandmas Wrapped as Gifts

Christmas nougat is the candy of the season across much of Europe, a chewy mix of honey, egg whites and nuts with a long Mediterranean history, sliced from long bars at holiday markets and tucked into every family gift box. In Italy it is torrone, in Spain it is turron, and in southern France it is the famous nougat of Montelimar, studded with almonds and pistachios. One simple holiday nougat video has been watched 29.4 million times, yet most American kitchens have never tried making it. The good news is that it needs no oven: just honey, sugar, egg whites and toasted nuts, whipped into a glossy, chewy cloud that sets overnight. This gallery covers the classic Old World recipes, plus a few fun twists for cookie tins. Get your candy thermometer and stand mixer ready, because the honey is about to bubble..

Italian Torrone, the Classic Christmas Nougat

Torrone is the Italian Christmas nougat that grandmas sliced into neat bars and wrapped in wax paper for neighbors. It is white, chewy and loaded with toasted almonds, with a gentle honey flavor and a lemon note. The tip: warm the nuts in a low oven while the syrup cooks, because warm nuts fold in smoothly while cold ones make the nougat stiffen too soon. Edible wafer paper on both sides keeps it from sticking. Building a gift box? Add old-fashioned Christmas candy. Ready to whip..

You will need: 2 egg whites, pinch salt, 1/2 cup honey, 1 1/2 cups sugar, 1/3 cup light corn syrup, 1/4 cup water, 1 tsp vanilla, zest of 1 lemon, 2 cups toasted almonds (warm), edible wafer paper

How to make it: 1. Line an 8-inch pan with wafer paper. 2. Heat honey to 250 degrees F; meanwhile cook sugar, corn syrup and water to 300 degrees F. 3. Whip egg whites with salt to soft peaks, then stream in the honey, then the sugar syrup. 4. Beat 5 minutes, add vanilla, zest and warm almonds. 5. Press into the pan, top with wafer paper and rest overnight before slicing.

Spanish Turron de Alicante, Crunchy Christmas Nougat

Turron de Alicante is the hard, crunchy cousin of soft nougat, packed so full of almonds that each slice looks like a mosaic. In Spain it is on nearly every holiday table, broken into pieces after dinner. The tip: cook the honey and sugar until thick and golden, then keep beating with the egg white over gentle heat until it feels heavy and stiff; that long cooking gives the snap. Press it firmly into the pan. Love Spanish sweets? See Spanish desserts. Crunchy or chewy for you?

You will need: 1 cup honey, 1/2 cup sugar, 1 egg white, 3 cups toasted almonds, edible wafer paper

How to make it: 1. Line a loaf pan with wafer paper. 2. Heat honey and sugar to 300 degrees F. 3. Beat the egg white stiff and slowly beat in the hot honey syrup. 4. Set the bowl over low heat and stir 10 minutes until very thick. 5. Fold in almonds, press into the pan, top with paper and cool overnight.

Turron de Jijona, the Soft Almond Nougat

Turron de Jijona is the soft Christmas nougat of Spain, fudgy and smooth, made by grinding toasted almonds with honey into a rich paste. It is less like candy and more like a dense almond bar that melts on the tongue. The tip: grind the almonds in short pulses until oily and smooth, scraping the sides often, so the paste turns silky without overheating the food processor. A pinch of cinnamon and lemon zest is traditional. Like nutty treats? Try European almond desserts. Will this be your new holiday favorite?

You will need: 2 1/2 cups toasted almonds, 1/2 cup honey, 1/4 cup sugar, 1 egg white, 1/4 tsp cinnamon, zest of 1/2 lemon

How to make it: 1. Grind almonds in a food processor until a smooth paste forms. 2. Warm honey and sugar until dissolved. 3. Whisk in the egg white and stir over low heat 5 minutes until thick. 4. Mix in the almond paste, cinnamon and zest. 5. Press into a lined loaf pan and chill overnight.

Nougat de Montelimar With Pistachios

The French town of Montelimar is famous for its nougat, a soft white candy flecked with green pistachios and packed with almonds. By tradition it is made with lavender honey from Provence, and it shows up in gift boxes all over France in December. The tip: use a mild honey if you can, since a strong dark honey can overpower the delicate flavor. Slice with a long, lightly oiled knife in one firm press. Love French baking? See these French desserts. Who would you give a bar to?

You will need: 2 egg whites, 1/2 cup mild honey, 1 1/2 cups sugar, 1/3 cup light corn syrup, 1/4 cup water, 1 1/2 cups toasted almonds, 3/4 cup pistachios, edible wafer paper

How to make it: 1. Line a pan with wafer paper. 2. Heat honey to 250 degrees F and cook sugar, corn syrup and water to 300 degrees F. 3. Whip the egg whites, stream in honey then syrup, and beat 5 minutes. 4. Fold in the warm nuts. 5. Press into the pan, cover with paper and rest overnight.

Chocolate-Dipped Christmas Nougat Bites

Dipping small cubes of nougat in dark chocolate turns them into something that looks straight from a European candy shop. They are perfect for gift boxes and keep their shape well at room temperature. The tip: chill the nougat cubes for 20 minutes before dipping, so the chocolate sets quickly into a thin, shiny coating. Drizzle with white chocolate for a festive look. Love candy gifts? See our chocolate-dipped treats. Will you keep any for yourself?

You will need: 1 batch nougat (cut into 1-inch cubes), 8 oz dark chocolate (chopped), 1 tsp coconut oil, 2 oz white chocolate (melted), chopped nuts or sprinkles

How to make it: 1. Chill the nougat cubes 20 minutes. 2. Melt dark chocolate with coconut oil. 3. Dip each cube with a fork and tap off the extra. 4. Set on parchment and add nuts or sprinkles. 5. Drizzle with white chocolate and let set.

Chocolate Torrone With Hazelnuts

Chocolate torrone is a favorite in many parts of Italy, where it is often soft, dark and studded with hazelnuts. It tastes like a cross between nougat and a rich chocolate truffle. The tip: melt the chocolate gently and fold it into the nougat only after the whipped mixture has thickened, so the egg whites keep their airy texture. Use a good bittersweet chocolate for balance against the honey. Chocolate lovers will also like chocolate hazelnut desserts. Will it make it into the gift tin?

You will need: 2 egg whites, 1/2 cup honey, 1 cup sugar, 1/3 cup light corn syrup, 1/4 cup water, 4 oz bittersweet chocolate (melted), 2 tbsp cocoa powder, 1 1/2 cups toasted hazelnuts, edible wafer paper

How to make it: 1. Line a pan with wafer paper. 2. Heat honey to 250 degrees F and cook sugar, corn syrup and water to 290 degrees F. 3. Whip egg whites, stream in honey then syrup and beat until thick. 4. Fold in melted chocolate, cocoa and hazelnuts. 5. Press into the pan, cover and rest overnight.

Cranberry Pistachio White Christmas Nougat

Red cranberries and green pistachios make this the most festive slice in the box. It is soft, chewy and just tart enough to balance the honey. The tip: if your dried cranberries are very dry, soak them in warm water for 5 minutes and pat them completely dry, so they stay plump without adding moisture to the candy. Cut into small squares and wrap each one in waxed paper twists. Love cranberries? See cranberry desserts. Is this the prettiest one so far?

You will need: 2 egg whites, 1/2 cup honey, 1 1/2 cups sugar, 1/3 cup light corn syrup, 1/4 cup water, 1 tsp vanilla, 1 cup pistachios, 3/4 cup dried cranberries, edible wafer paper

How to make it: 1. Line a pan with wafer paper. 2. Heat honey to 250 degrees F and cook the sugar syrup to 285 degrees F for a softer set. 3. Whip egg whites, stream in honey then syrup and beat 5 minutes. 4. Add vanilla, pistachios and cranberries. 5. Press into the pan and rest overnight.

Sicilian Torrone From Caltanissetta

The town of Caltanissetta in Sicily is known for a white torrone made with local almonds and bright green pistachios, sliced thick so every piece shows a mosaic of nuts. It is a close cousin of Montelimar nougat, with a little more crunch from a firmer cook. The tip: leave some almonds uncut and roughly chop the rest, so the cut face looks full and the slices still hold together. Wrap single slices in parchment for gift tins. Love Italian holiday treats? Try these Italian Christmas cookies. Which nut would you pack in first?

You will need: 2 egg whites, 1/2 cup honey, 1 1/2 cups sugar, 1/3 cup light corn syrup, 1/4 cup water, 1 tsp vanilla, 1 1/2 cups toasted almonds, 1 cup pistachios, edible wafer paper

How to make it: 1. Line a pan with wafer paper. 2. Heat honey to 250 degrees F and cook sugar, corn syrup and water to 305 degrees F. 3. Whip egg whites, stream in honey then syrup and beat until thick. 4. Fold in vanilla and the warm nuts. 5. Press into the pan, cover and rest overnight before slicing.

Peanut Nougat Bars

Peanut nougat is the friendly, budget version that tastes like a classic candy bar center. Roasted peanuts are cheaper than almonds and give a salty crunch that kids adore. Among the Christmas nougat recipes here, this one is the most affordable to make in a big batch. The tip: use salted roasted peanuts, or add a pinch of flaky salt, because that salty edge makes the sweet nougat taste richer. Dip the bars in chocolate if you like. Love peanut treats? See peanut butter desserts. Will you double the batch?

You will need: 2 egg whites, 1/2 cup honey, 1 1/2 cups sugar, 1/3 cup light corn syrup, 1/4 cup water, 1 tsp vanilla, 2 cups salted roasted peanuts, butter for the pan

How to make it: 1. Butter an 8-inch pan. 2. Heat honey to 250 degrees F and cook sugar, corn syrup and water to 290 degrees F. 3. Whip egg whites, stream in honey then syrup and beat until thick. 4. Fold in vanilla and peanuts. 5. Spread in the pan, set overnight and cut into bars.

Chewy Vanilla Almond Christmas Nougat Squares

This is the simplest Christmas nougat for a first try: soft, chewy vanilla squares with a handful of almonds for crunch. Think of it as a blank canvas, since you can swap the almonds for sprinkles, other nuts or crushed peppermint. The tip: a stand mixer is a huge help, because the nougat needs 8 to 10 minutes of steady beating to become thick and chewy. Butter the knife between cuts and dust the squares with powdered sugar. Want more easy holiday candy? See this crockpot Christmas candy. What will you mix in first?

You will need: 2 egg whites, 2 cups sugar, 2/3 cup light corn syrup, 1/2 cup water, 2 tsp vanilla, pinch salt, 2 tbsp soft butter, 1 cup toasted almonds, powdered sugar for dusting

How to make it: 1. Butter an 8-inch pan. 2. Cook sugar, corn syrup and water to 270 degrees F. 3. Whip egg whites with salt and stream in the syrup. 4. Beat 8 to 10 minutes, adding vanilla, butter and almonds. 5. Spread in the pan, set overnight, cut and dust with powdered sugar.

Persian Gaz With Rosewater and Pistachios

Gaz is a soft nougat from Isfahan in Iran, scented with rosewater and loaded with pistachios. It is traditionally tossed in flour so each piece stays separate in the box. The flavor is floral, nutty and less sweet than many candies. The tip: add the rosewater slowly and taste as you go; a little perfumes the candy, but too much can taste soapy. Dust the pieces generously with powdered sugar or flour. Curious about world sweets? See Middle Eastern desserts. Would you try rosewater?

You will need: 2 egg whites, 1 1/2 cups sugar, 1/2 cup light corn syrup, 1/4 cup water, 1/4 cup honey, 1 to 2 tsp rosewater, 1 1/2 cups pistachios, powdered sugar or flour for dusting

How to make it: 1. Cook sugar, corn syrup, water and honey to 270 degrees F. 2. Whip egg whites stiff and stream in the syrup. 3. Beat until thick, then add rosewater and pistachios. 4. Spread in a dusted pan and cool overnight. 5. Cut into rounds or squares and toss in powdered sugar.

Christmas Nougat Gift Tin

A tin of mixed Christmas nougat is one of the most charming homemade gifts, and one batch fills several boxes. Cut each slab into small pieces, mix soft white nougat with chocolate and fruit versions, and tuck in a few almonds for color. The tip: wrap each piece in parchment or waxed paper so the nougat does not stick together, and store the tin in a cool, dry place, since humidity makes it tacky. Building a sweet gift? Add some Christmas cookie box recipes. Who is first on your gift list?

You will need: 1 batch soft almond nougat, 1 batch chocolate or fruit nougat, parchment or waxed paper squares, a few toasted almonds, a lined cookie tin, ribbon

How to make it: 1. Let the nougat set fully overnight. 2. Cut into 1-inch pieces with an oiled knife. 3. Wrap each piece in a paper square and twist the ends. 4. Layer the pieces in the lined tin with almonds tucked between. 5. Close, tie with ribbon and keep cool for up to 2 weeks.

Nougat-Stuffed Dates

Soft dates filled with a nugget of Christmas nougat make an elegant two-bite treat for holiday platters. The caramel taste of the dates and the honey nougat are a natural match. The tip: use plump, soft dates and slit them along one side only, so they open like a little boat and hold the filling. A dip in dark chocolate and a sprinkle of chopped pistachios makes them look like fancy candy shop treats. Need more party bites? See stuffed date ideas. How many will you fill?

You will need: 20 large soft dates (pitted), 1 cup soft nougat (cut into small logs), 4 oz dark chocolate (melted, optional), 2 tbsp chopped pistachios, flaky salt

How to make it: 1. Slit each date along one side and remove the pit. 2. Tuck in a small log of nougat. 3. Pinch gently to close. 4. Dip halfway in melted chocolate if you like. 5. Sprinkle with pistachios and a little salt and chill to set.

Black Christmas Nougat of Provence

Nougat noir is the dark, crunchy Christmas nougat of Provence, made from honey cooked until deep amber and packed with almonds, with no egg whites at all. In Provence it is one of the traditional thirteen Christmas desserts. The tip: cook the honey slowly over medium-low heat and stir constantly, watching for a rich mahogany color without letting it smoke or burn. Work fast once the almonds go in. Love traditional holiday treats? See Christmas desserts from around the world. Will you serve it after Christmas dinner?

You will need: 1 cup honey, 2 cups almonds (with skins), edible wafer paper, oil for the knife

How to make it: 1. Line a small pan with wafer paper. 2. Cook honey over medium-low heat, stirring, for 10 to 15 minutes until deep amber. 3. Stir in the almonds and cook 3 to 5 minutes more. 4. Pour into the pan, cover with wafer paper and press flat. 5. Cool until firm and cut with an oiled knife.