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Bookmark these nougat recipes for Christmas

Soft and chewy or firm and crunchy – the choice is yours.
Cranberry, pistachio and almond nougat

Cranberry, pistachio and almond nougat

James Moffatt

There are many types of nougat across the globe known by various names. There’s Spanish turrón, which comes in two versions: hard and brittle blocks heavy with whole almonds (Alicante), and a soft form (Jijona) in which the nuts are reduced to a paste. The Italians take pride in their torrone, a traditional Christmas confection hailing from Cremona in Lombardy, which also comes in hard (duro) and soft (morbido) varieties. And, of course, this being Italy, Sicily, Sardinia and many other regions besides have their own version. And then there’s Persian gaz, Greek madolato, Maltese qubbajd and Filipino turrones de casoy. What’s common to all of them, including French nougat, is the method of cooking honey and sugar and whisking it with eggwhite.

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Photo: Ben Dearnley

Turrón blando

Photo: Chris Chen

Nougat, salted peanut caramel and milk chocolate tart

Photo: Ben Dearnley

Gelato al torrone con pasta di mandorla (Nougat gelato with marzipan biscuits)

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Photo: William Meppem

Nougat and chocolate semifreddo

Frozen nougat
Photo: Alicia Taylor

Hugh Wennerbom’s frozen nougat

Photo: Mark Roper

Gaz pistachio-sour cherry nougat

Photo: Adele Brynne

Sweet Envy’s caramel galactic bars (aka fancy Mars Bar slice)

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Photo: Chris Chen

Hazelnut and chocolate swirl nougat

Photo: William Meppem

Persian nougat glacé

Photo: Chris Court

Almond nougat

Photo: William Meppem

Classic torrone

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Photo: James Moffatt

Cranberry, pistachio and almond nougat

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