Roman nougat

Prep Time: 20 minutes

Cook Time: 30 minutes

Resting Time: 6–12 hours

Total Time: ~7–13 hours

Servings: ~60 bite-sized pieces

Difficulty: Intermediate

Category: Candy, Confectionery

Cuisine: Italian-American

Introduction:

Roman nougat is a soft, chewy, almond-studded confection with a subtle floral sweetness, often flavored with vanilla or cherry and tinted a soft pink or white. It combines old-world elegance with nostalgic charm, reminiscent of the candies you’d find in vintage candy shops or European sweet markets.

Though Roman nougat is inspired by the traditional torrone of Italy or the nougat de Montélimar of France, its signature texture — somewhere between marshmallow and taffy — makes it uniquely its own. It’s especially known in American culture thanks to brands like Brach’s and classic candy assortments.

Whether you’re preparing it for the holidays, a nostalgic dessert tray, or as a homemade gift, this Roman nougat recipe delivers the authentic chewy texture and almond crunch that make it unforgettable.

Ingredients:

Main Ingredients:

• 2 ½ cups granulated sugar

• 1 cup light corn syrup

• ½ cup water

• 2 large egg whites, room temperature

• ¼ tsp salt

• ½ tsp cream of tartar

• 1 tsp vanilla extract (or almond extract)

• ½ tsp cherry or strawberry extract (optional, for flavor and color)

• 2 drops red food coloring (optional, for pink Roman nougat)

• 2 cups toasted almonds or pistachios (roughly chopped if desired)

For Preparing the Pan:

• 2 sheets edible rice paper or parchment paper

• Powdered sugar or cornstarch for dusting

Equipment Needed:

• Candy thermometer

• Electric stand mixer with whisk attachment

• 9×9-inch or 8×8-inch baking pan

• Heavy-bottomed saucepan

• Rubber spatula (greased)

• Kitchen scissors or sharp knife (for cutting candy)

Instructions:

Step 1: Prepare the Pan

1. Line the baking pan with rice paper or parchment paper. If using parchment, lightly dust with powdered sugar or cornstarch to prevent sticking.

2. Grease a rubber spatula and keep it nearby — the nougat gets sticky!

Step 2: Make the Sugar Syrup

1. In a heavy-bottomed saucepan, combine sugar, corn syrup, and water.

2. Stir gently to combine, then place over medium heat without stirring again.

3. Bring the mixture to a boil. Insert your candy thermometer and cook until it reaches 260°F (hard-ball stage). This takes about 10–12 minutes.

Do not stir once boiling begins — it may cause crystallization.

Step 3: Whip the Egg Whites

1. While the sugar is cooking, add egg whites, salt, and cream of tartar to the bowl of a stand mixer.

2. Beat on medium-high speed until stiff peaks form.

3. Once the sugar syrup reaches 260°F, reduce the mixer speed to medium and carefully drizzle the hot syrup into the egg whites in a slow stream, avoiding the beater.

Step 4: Cook the Nougat Mixture

1. After all syrup is added, increase mixer speed to high and beat for 5–7 minutes.

2. Add in vanilla extract, optional cherry extract, and food coloring. Continue mixing until thick and glossy, about 2 more minutes.

3. Mix in the toasted almonds or pistachios with a greased spatula or on low speed for 10–15 seconds. Work quickly before the nougat sets.

Step 5: Mold and Set

1. Immediately spread the mixture into the prepared pan using the greased spatula. Smooth the top.

2. Place another sheet of rice paper or parchment on top.

3. Let sit at room temperature for 6–12 hours or overnight until firm.

Step 6: Cut and Store

1. Once firm, remove from pan and peel off the parchment (if using). If rice paper was used, it will remain as part of the candy — edible and traditional.

2. Use a sharp knife or kitchen scissors to cut into bite-sized squares. Lightly dust with powdered sugar if sticky.

3. Store pieces in an airtight container at cool room temperature for up to 2 weeks.

Nutritional Information (Per Piece – Approximate):

Note: Values vary based on nut type and portion size.