18 Creamy Nougat Recipes Delicious

Dreaming of melt-in-your-mouth sweetness? Whether you’re a nougat newbie or a candy connoisseur, these 18 creamy nougat recipes are about to become your new obsession! From classic vanilla to decadent chocolate swirls, each bite is a cloud of chewy, fluffy perfection. Grab your sugar thermometer and get ready to whip up some seriously irresistible treats—your sweet tooth will thank you!

Classic Almond Nougat with Honey

This chewy, honey-kissed nougat is a nostalgic treat packed with crunchy almonds—perfect for gifting or enjoying with coffee.

Ingredients:

• 1 cup honey
• 1 cup granulated sugar
• 2 large egg whites, room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups whole almonds, toasted
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Line an 8-inch square pan with parchment paper, leaving overhang on two sides. Lightly dust with 1 tbsp powdered sugar.
2. In a saucepan, combine 1 cup honey and 1 cup granulated sugar. Cook over medium heat, stirring until sugar dissolves, then attach a candy thermometer. Boil without stirring until it reaches 300°F (hard crack stage), about 10–12 minutes.
3. Meanwhile, beat 2 egg whites and 1/4 tsp salt with a mixer until stiff peaks form. Slowly pour the hot syrup into the egg whites while mixing on low. Increase speed to high and beat for 5 minutes until thick and glossy.
4. Fold in 1 tsp vanilla extract and 2 cups toasted almonds. Spread into the prepared pan, pressing firmly with a greased spatula. Cool completely (about 2 hours).
5. Lift out using parchment, cut into squares, and wrap individually in wax paper.

The magic here? Whipping the syrup into egg whites creates a cloud-like chew that contrasts beautifully with the almonds. Tip: For clean cuts, chill the nougat for 30 minutes before slicing.

Chocolate Hazelnut Nougat Bars

These decadent bars combine rich chocolate, crunchy hazelnuts, and chewy nougat for a treat that feels straight from a European patisserie—but with simple steps any home baker can master.

Ingredients

• 1 1/2 cups (180g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (120g) creamy hazelnut spread (like Nutella)
• 1 tsp vanilla extract
• 1/2 cup (60g) chopped toasted hazelnuts
• 1/4 tsp flaky sea salt

Instructions

1. Prep the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup (50g) sugar in a bowl. Press firmly into a lined 8×8″ pan. Chill 15 minutes.
2. Make the nougat: In a saucepan over medium-low heat, whisk sweetened condensed milk, hazelnut spread, and vanilla until smooth (3–4 minutes). Pour over crust, spreading evenly. Sprinkle with chopped hazelnuts, pressing lightly to adhere.
3. Add chocolate: Melt chocolate chips in 30-second microwave bursts, stirring between each. Drizzle over bars, then sprinkle with flaky sea salt.
4. Set: Chill 2 hours until firm. Slice into squares.

The magic here? The nougat layer stays irresistibly soft, while the toasted hazelnuts add a buttery crunch against the silky chocolate.

Tip: For clean cuts, warm your knife under hot water and wipe between slices.

Vanilla Pistachio Nougat Squares

These chewy, fragrant squares are like a bite of holiday magic—packed with vanilla warmth and crunchy pistachios for a treat that feels both nostalgic and special.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup honey
• 1/4 cup water
• 2 large egg whites, room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups shelled pistachios, lightly toasted
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
2. In a saucepan, combine 1 cup granulated sugar, 1/2 cup honey, and 1/4 cup water. Cook over medium heat, stirring until sugar dissolves, then bring to a boil without stirring until a candy thermometer reads 300°F (hard crack stage), about 10–12 minutes.
3. Meanwhile, beat 2 egg whites and 1/4 tsp salt with a mixer until stiff peaks form. Slowly pour the hot syrup into the egg whites while mixing on low, then increase speed to high and beat for 5 minutes until thick and glossy.
4. Reduce speed to low; mix in 1 tsp vanilla extract and fold in 1 1/2 cups pistachios. Spread into the prepared pan, pressing evenly with a greased spatula.
5. Let cool completely (about 2 hours), then dust with 1/4 cup powdered sugar and cut into squares.

The contrast of the fluffy vanilla nougat and those buttery pistachios is downright addictive—plus, they stay soft for days if stored airtight (if they last that long!).

Tip: For clean cuts, wipe your knife with a damp cloth between slices.

Rocky Road Nougat with Marshmallows

This dreamy, chewy nougat is packed with chocolate, nuts, and fluffy marshmallows—perfect for gifting or indulging straight from the pan!

Ingredients:

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 large egg whites, room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup chopped toasted almonds

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
2. In a saucepan, combine 2 cups granulated sugar, 1/2 cup corn syrup, and 1/4 cup water. Cook over medium heat, stirring until sugar dissolves, then stop stirring and bring to 260°F on a candy thermometer (hard-ball stage).
3. While syrup cooks, beat 2 egg whites and 1/4 tsp salt with a mixer until stiff peaks form. Slowly pour the hot syrup into the egg whites, beating continuously on high speed for 5 minutes until thick and glossy.
4. Fold in 1 tsp vanilla, 1 cup chocolate chips, 1 cup marshmallows, and 1/2 cup almonds. Spread into the prepared pan, pressing lightly to even out.
5. Let cool completely (about 2 hours) before lifting out and cutting into squares.

The contrast of crisp nuts, melty chocolate, and pillowy marshmallows makes this nougat irresistible—no fancy candy-making skills required!

Tip: For cleaner slices, chill the nougat for 30 minutes before cutting with a hot knife.

Orange Zest and Dark Chocolate Nougat

This elegant nougat combines bright citrus and rich chocolate for a melt-in-your-mouth treat that feels gourmet but is surprisingly simple to make at home.

Ingredients:

• 2 large egg whites, room temperature
• 1/2 cup honey
• 1/4 cup light corn syrup
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1 tbsp finely grated orange zest (from 1 large orange)
• 1/2 cup chopped 70% dark chocolate
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
2. In a stand mixer, whip 2 large egg whites on high until stiff peaks form, about 3 minutes. Transfer to another bowl.
3. In a saucepan, combine 1/2 cup honey, 1/4 cup light corn syrup, 1/4 cup granulated sugar, and 1/4 tsp fine sea salt. Cook over medium heat, stirring constantly, until a candy thermometer reads 300°F (hard crack stage), about 8–10 minutes.
4. With mixer running on low, slowly pour the hot syrup into the egg whites. Add 1 tsp vanilla extract and increase speed to high; whip until thick and glossy, about 5 minutes.
5. Fold in 1 tbsp orange zest and 1/2 cup chopped dark chocolate until just combined. Spread into the prepared pan and dust the top with 1/4 cup powdered sugar.
6. Let set at room temperature for 4 hours (or overnight), then slice into squares.

The contrast of floral orange and bittersweet chocolate makes this nougat feel sophisticated, while the fluffy texture keeps it light. Tip: For clean cuts, wipe your knife with a warm, damp towel between slices.

Coconut and White Chocolate Nougat

This dreamy nougat combines tropical coconut with creamy white chocolate for a melt-in-your-mouth treat that’s easier to make than you’d think!

Ingredients:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 large egg whites, room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• 3/4 cup chopped white chocolate (or high-quality chips)

Instructions:

1. Prep the pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper.
2. Make the syrup: In a saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup corn syrup, and 1/4 cup water. Stir just until sugar dissolves, then stop stirring and clip on a candy thermometer. Cook until syrup reaches 250°F (hard-ball stage), about 10–12 minutes.
3. Whip egg whites: While syrup cooks, beat 2 egg whites and 1/4 tsp salt in a stand mixer on high until stiff peaks form, about 3 minutes.
4. Combine: With mixer running, slowly pour the hot syrup into the egg whites. Add 1 tsp vanilla and continue beating on medium-high until the mixture is thick, glossy, and barely warm, about 5 minutes.
5. Fold in add-ins: Gently fold in 1 cup shredded coconut and 3/4 cup white chocolate until evenly distributed. The mixture will be sticky but hold its shape.
6. Set: Press the nougat firmly into the prepared pan. Let cool completely at room temperature (about 2 hours) before slicing into squares.

The magic here? The fluffy nougat base lets the coconut and white chocolate shine without overpowering sweetness—perfect for gifting or afternoon pick-me-ups.

Tip: For clean cuts, chill the nougat for 15 minutes first and use a sharp knife dipped in hot water.

Caramel Swirl Nougat Slabs

These Caramel Swirl Nougat Slabs are a dreamy mix of chewy nougat and gooey caramel—perfect for gifting or slicing into squares for a sweet treat.

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1/2 cup soft caramel candies, melted
• 1/4 tsp sea salt

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper.
2. In a saucepan, combine 1 cup granulated sugar, 1/4 cup water, and 1/4 cup corn syrup. Cook over medium heat, stirring until sugar dissolves, then stop stirring and let it boil until it reaches 300°F on a candy thermometer (hard crack stage).
3. While syrup cooks, beat egg whites and cream of tartar in a stand mixer until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff, glossy peaks form.
4. With mixer running, carefully pour the hot syrup in a thin stream into the egg whites. Add vanilla extract and beat until the mixture thickens and cools slightly (about 5 minutes).
5. Spread half the nougat into the prepared pan. Drizzle with melted caramel candies and sprinkle with sea salt. Top with remaining nougat, then use a knife to swirl gently.
6. Let set at room temperature for 4 hours or overnight before slicing into slabs.

The contrast of fluffy nougat and rich caramel swirls makes these slabs irresistible—just try not to eat the whole batch in one sitting!

Tip: For clean cuts, warm your knife under hot water and wipe it dry between slices.

Matcha Green Tea Nougat Bites

These delicate, chewy bites blend earthy matcha with sweet honey and nutty almonds for a treat that feels fancy but comes together in no time.

Ingredients:

• 1/2 cup honey
• 1/4 cup granulated sugar
• 1 large egg white, room temperature
• 1 tbsp high-quality matcha powder
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup sliced almonds, lightly toasted
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a small saucepan, combine 1/2 cup honey and 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until a candy thermometer reads 300°F (hard crack stage), about 8–10 minutes.
3. While the syrup cooks, whip the egg white with an electric mixer until stiff peaks form, about 3 minutes.
4. With the mixer running, slowly pour the hot syrup into the egg white. Add 1 tbsp matcha powder, 1/2 tsp vanilla extract, and 1/4 tsp salt. Beat for 5 minutes until thick and glossy.
5. Fold in 1/2 cup toasted almonds, then spread the mixture into the prepared pan. Dust the top with 1/4 cup powdered sugar and let cool completely (about 2 hours).
6. Cut into 1-inch squares with a sharp knife. Store in an airtight container with parchment between layers.

The vibrant matcha and crunchy almonds make these bites a stunning (and addictive) homemade candy—no fancy equipment required!

Tip: For cleaner cuts, chill the nougat for 30 minutes before slicing.

Espresso Infused Nougat Logs

These rich, chewy nougat logs pack a caffeinated punch, with deep espresso flavor balancing the sweetness of honey and toasted nuts—perfect for gifting or a midday pick-me-up.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup honey
• 2 large egg whites, room temperature
• 1/4 cup strong brewed espresso, cooled
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 1/2 cups roasted almonds, roughly chopped
• 1/2 cup powdered sugar (for dusting)

Instructions:

1. Prep: Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly dust with powdered sugar.
2. Cook sugar syrup: In a saucepan, combine 1 cup granulated sugar and 1/2 cup honey. Heat over medium, stirring until sugar dissolves, then simmer (without stirring) until a candy thermometer reads 300°F (hard crack stage), about 10 minutes.
3. Whip egg whites: While syrup cooks, beat 2 egg whites and 1/4 tsp salt with a mixer until stiff peaks form. Slowly pour the hot syrup into the whites, beating continuously on high until thick and glossy, about 5 minutes.
4. Flavor & fold: Reduce speed to low; mix in 1/4 cup espresso and 1 tsp vanilla. Fold in 1 1/2 cups almonds with a spatula until evenly distributed.
5. Set & slice: Press mixture into the prepared pan. Let cool 2 hours at room temperature, then lift out using parchment. Dust with powdered sugar and slice into 12 logs.

The espresso’s bitterness cuts through the nougat’s sweetness, while the almonds add a satisfying crunch—no fancy candy-making skills required!

Tip: For cleaner slices, wipe your knife with a damp cloth between cuts.

Raspberry Jam Filled Nougat

This dreamy homemade nougat is studded with pockets of tart raspberry jam—like a candy bar, but way more special.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup honey
• 1/4 cup water
• 2 large egg whites, room temperature
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup powdered sugar, plus extra for dusting
• 1/3 cup raspberry jam (seedless works best)

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, letting it overhang the edges. Lightly dust with powdered sugar.
2. In a saucepan, combine 2 cups granulated sugar, 1/2 cup honey, and 1/4 cup water. Cook over medium heat, stirring just until sugar dissolves, then stop stirring. Attach a candy thermometer and boil until it reaches 300°F (hard crack stage), about 10–12 minutes.
3. Meanwhile, beat 2 egg whites and 1/4 tsp salt with a mixer until stiff peaks form. With the mixer running, slowly pour the hot syrup into the egg whites. Add 1 tsp vanilla and beat until thick and slightly cooled, about 5 minutes.
4. Sift in 1/2 cup powdered sugar and fold gently until just combined. Spread half the mixture into the prepared pan. Dollop 1/3 cup raspberry jam evenly over the top, then spread remaining nougat mixture to cover.
5. Chill for 2 hours until firm. Lift out using parchment, slice into squares, and dust with more powdered sugar.

The contrast of fluffy, vanilla-scented nougat against the jam’s bright tang is pure magic—perfect for gifting or fancy tea time.

Tip: For clean slices, wipe your knife with a damp cloth between cuts.

Lemon Curd Nougat Triangles

These buttery, citrus-kissed treats are like sunshine in every bite—perfect for gifting or enjoying with afternoon tea.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup store-bought or homemade lemon curd
• 1 cup chopped soft nougat (about 4 oz)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving overhang on two sides.
2. In a bowl, beat 1 cup (2 sticks) softened butter and 1/2 cup granulated sugar until fluffy. Mix in 2 cups flour and 1/4 tsp salt until crumbly but cohesive.
3. Press two-thirds of the dough into the pan. Bake for 15 minutes until pale golden. Let cool 5 minutes.
4. Spread 1/2 cup lemon curd over the crust, then sprinkle evenly with 1 cup chopped nougat. Crumble remaining dough on top.
5. Bake 25–30 minutes until golden at the edges. Cool completely in the pan, then lift out and cut into triangles. Dust with powdered sugar.

The contrast of crisp shortbread, tangy curd, and chewy nougat makes these irresistible—just try stopping at one!

Tip: For clean cuts, chill the baked slab for 30 minutes before slicing.

Salted Caramel Pecan Nougat

This decadent treat combines chewy nougat, crunchy pecans, and a rich salted caramel drizzle—perfect for gifting or indulging with your afternoon coffee.

Ingredients:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 large egg whites, room temperature
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted
• 1/2 cup store-bought or homemade salted caramel sauce

Instructions:

1. Line an 8-inch square pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
2. In a saucepan, combine 1 cup granulated sugar, 1/2 cup corn syrup, and 1/4 cup water. Cook over medium heat, stirring just until sugar dissolves, then stop stirring and bring to 260°F on a candy thermometer (hard-ball stage).
3. While syrup cooks, beat 2 egg whites and 1/4 tsp salt to stiff peaks in a stand mixer. Slowly pour the hot syrup into the whites with the mixer running on low, then increase speed to high and beat for 5 minutes until glossy and thickened.
4. Fold in 1 tsp vanilla and 1 cup pecans. Spread into the prepared pan and let set at room temperature for 2 hours.
5. Drizzle with 1/2 cup caramel sauce and sprinkle with flaky salt. Cut into squares once fully cooled.

The magic here? The contrast between airy nougat and the buttery crunch of pecans, all tied together with that salty-sweet caramel. Tip: For clean cuts, chill the nougat for 15 minutes before slicing with a hot knife.

Peanut Butter Nougat Cups

These creamy, dreamy peanut butter nougat cups are like homemade candy bars—only better, because you control the ingredients (and the extra PB drizzle on top!).

Ingredients:

• 1 cup creamy peanut butter (divided)
• 1/4 cup honey
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions:

1. Make the nougat: In a bowl, mix 3/4 cup peanut butter, honey, powdered sugar, vanilla extract, and salt until smooth. Chill for 15 minutes to firm up.
2. Melt the chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted.
3. Layer the cups: Line a mini muffin tin with paper liners. Spoon 1 tsp melted chocolate into each liner, then add 1 tsp peanut butter nougat. Top with another 1 tsp chocolate, spreading to seal.
4. Drizzle & chill: Warm remaining 1/4 cup peanut butter for 10 seconds, then drizzle over cups. Freeze for 30 minutes until set.

The magic here? That soft, fluffy nougat center contrasts perfectly with the crisp chocolate shell—no fancy candy-making skills required!

Tip: For a crunchier twist, sprinkle flaky sea salt or crushed peanuts on top before chilling.

Gingerbread Spiced Nougat

This chewy, fragrant nougat brings all the cozy warmth of gingerbread into a melt-in-your-mouth candy—perfect for holiday gifting or a sweet winter treat.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup honey
• 1/4 cup water
• 2 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1 cup chopped toasted almonds

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
2. In a saucepan, combine 2 cups granulated sugar, 1/2 cup honey, and 1/4 cup water. Cook over medium heat, stirring until sugar dissolves, then stop stirring and bring to 300°F on a candy thermometer (hard crack stage).
3. While syrup cooks, beat 2 egg whites and 1/4 tsp cream of tartar in a stand mixer until stiff peaks form.
4. With mixer running, slowly pour the hot syrup into the egg whites. Add 1 tsp vanilla extract, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp nutmeg. Beat on high until thick and glossy (about 5 minutes).
5. Fold in 1 cup chopped almonds, then press mixture into the prepared pan. Let cool completely (2 hours) before cutting into squares.

The blend of molasses-like spices and crunchy almonds makes this nougat feel like a bite of gingerbread cookie—but with an irresistibly fluffy texture.

Tip: For clean cuts, lightly oil your knife and wipe it between slices.

Rosewater and Pistachio Nougat

This delicate Rosewater and Pistachio Nougat is a fragrant, chewy treat that feels like a bite of floral sunshine—perfect for gifting or enjoying with afternoon tea.

• 2 cups granulated sugar
• 1/2 cup honey
• 1/4 cup water
• 2 large egg whites, room temperature
• 1 tsp rosewater
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups shelled pistachios, lightly toasted
• 1/4 cup powdered sugar (for dusting)

1. Prep the pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides. Dust lightly with powdered sugar.
2. Cook the syrup: In a saucepan, combine granulated sugar, honey, and water. Stir over medium heat until sugar dissolves, then simmer without stirring until a candy thermometer reads 300°F (hard crack stage), about 10–12 minutes.
3. Whip the egg whites: While syrup cooks, beat egg whites and salt in a stand mixer until stiff peaks form. With mixer running, slowly pour the hot syrup into the whites in a thin stream. Add rosewater and vanilla; beat 5 minutes until thick and glossy.
4. Fold in pistachios: Gently stir in pistachios with a spatula until evenly distributed. Press mixture into the prepared pan, smoothing the top. Dust with powdered sugar.
5. Set and slice: Let cool completely (2+ hours) before lifting out with parchment and cutting into squares with a greased knife.

The nougat’s floral aroma and crunchy pistachios make it feel elegantly old-world—yet it’s surprisingly simple to whip up! Tip: For cleaner slices, chill the nougat for 30 minutes before cutting.

Tiramisu Inspired Nougat Slices

These Tiramisu-Inspired Nougat Slices swap out ladyfingers for chewy nougat, layering coffee-kissed cream and cocoa for a playful twist on the classic dessert.

• 1 (10 oz) package soft vanilla nougat, cut into 1/2-inch slices
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 2 tbsp unsweetened cocoa powder, plus extra for dusting

1. Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3 minutes. Refrigerate.
2. Soak the nougat: Stir together coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each nougat slice into the mixture—just 1–2 seconds per side to avoid sogginess.
3. Layer: Arrange half the nougat slices in a 9×5-inch loaf pan. Spread half the whipped cream over them, then dust with 1 tbsp cocoa powder. Repeat layers.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to let flavors meld.
5. Serve: Slice into bars and dust with extra cocoa powder just before serving.

The nougat stays satisfyingly chewy against the airy cream, while the coffee-cocoa combo delivers that signature tiramisu kick without the fuss.

Tip: For a non-alcoholic version, swap the liqueur for 1 tsp vanilla extract mixed into the coffee.

Blueberry Swirl Nougat Bars

These dreamy bars combine chewy nougat with a tangy blueberry swirl—perfect for when you want a dessert that’s fancy but fuss-free.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1 cup white chocolate chips
• 1 tsp vanilla extract
• 1/2 cup blueberry jam
• 1 tbsp lemon juice

Instructions

1. Prep the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press firmly into an 8×8″ pan lined with parchment. Chill 10 minutes.
2. Make the nougat: In a saucepan over low heat, stir condensed milk and white chocolate chips until melted. Remove from heat, stir in 1 tsp vanilla, then pour over crust.
3. Swirl the jam: Warm 1/2 cup blueberry jam with 1 tbsp lemon juice for 30 seconds. Drop spoonfuls onto nougat, then swirl with a knife.
4. Chill & slice: Refrigerate 4 hours (or overnight) until set. Cut into squares—the layers stay gorgeously distinct!

Tip: For clean cuts, wipe your knife with warm water between slices.

Toasted Coconut and Almond Nougat

This chewy, fragrant nougat is packed with toasty coconut and crunchy almonds—perfect for gifting or enjoying with your afternoon coffee.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1 cup whole almonds, roughly chopped
• 1 1/2 cups granulated sugar
• 1/2 cup honey
• 1/4 cup water
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 large egg white, room temperature

Instructions:

1. Toast the coconut: Preheat oven to 325°F. Spread shredded coconut on a baking sheet and bake for 5–7 minutes, stirring once, until golden. Transfer to a bowl and mix in chopped almonds.
2. Line an 8×8-inch pan with parchment paper, leaving overhang on two sides. Lightly grease the paper.
3. In a saucepan, combine sugar, honey, water, and salt. Cook over medium heat, stirring occasionally, until mixture reaches 300°F on a candy thermometer (hard crack stage), about 10–12 minutes.
4. Meanwhile, beat egg white in a stand mixer until stiff peaks form. With mixer running, slowly pour hot syrup into the egg white. Add vanilla and beat until thick and glossy, about 3 minutes.
5. Fold in toasted coconut and almonds. Press mixture firmly into prepared pan. Let cool completely (about 2 hours) before cutting into squares.

The magic here is in the contrast—crisp-edged nougat with pockets of nutty crunch and caramelized coconut. It’s addictively snackable!

Tip: For clean cuts, run your knife under hot water and wipe dry between slices.

Conclusion

With 18 luscious creamy nougat recipes, this roundup is your ticket to sweet, melt-in-your-mouth bliss! Whether you’re a nougat newbie or a seasoned pro, there’s something here to delight your taste buds. Give these recipes a try, then let us know which ones you loved in the comments. Don’t forget to share the sweetness—pin your favorites on Pinterest for later!