We've been making this candy for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results.

Allrecipes Member


Recipe Summary test

20 mins
25 mins
45 mins
88 servings


Original recipe yields 88 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238 degrees F (soft ball stage), about 6-8 minutes.

  • With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl.

  • For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275 degrees F (soft-crack stage), about 15 minutes longer.

  • Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic wrap or waxed paper if desired.


Editor's Note: A heavy-duty stand mixer is needed for this recipe. Egg whites were beaten with a whisk attachment and hot liquid was added using a paddle.

Nutrition Facts

116 calories; protein 0.9g; carbohydrates 23.2g; fat 2.9g; cholesterol 2.8mg; sodium 41.3mg. Full Nutrition

Reviews (7)

Rating: 5 stars
This was a yummy recipe. Not exactly the kind of nougat I was expecting however. The texture is more like taffy not fluffy like I was thinking. But the flavor is delicious. Just one word of advise: Don't cut them in squares and leave them out, they melt and go flat!! I cut them in squares and then left them on a covered plate over night. When I woke up, they had all molded together again. I decided to get individual wrap candy foil to wrap each individual square in. It helps keep their shape. Also, I drizzled melted chocalate on top in Christmas colors and they look beautiful. It's great for neighbor gifts. Thanks for the recipe. Read More
Rating: 4 stars
Very tasty, and an excellent base for creating lots of other candies. I added some espresso to the syrup, then dipped cubes in chocolate, and it was very popular. Note that varying the temperature you cook the syrup to can get you anything from gooey soft to hard, and these also soften up a great deal if they are in a warm room. Thanks for the recipe! Read More
Rating: 1 stars
It seems there is a part of the recipe missing. When/where do you add the almonds and salt? Read More
Rating: 5 stars
Last Christmas my husband and I made this treat together. We loved it so much we decided to give some pkgs of it away as gifts. We are going to make it again this year...It's becoming our little tradition! I might try adding some pieces to chocolate - similar to a Toblerone bar. Read More
Rating: 5 stars
Absolutly yummy, better with chocolate drizzled over it. We tinted ours green and coarsely chopped the almonds. Next time we plan on spreading it over chocolate, then spreading caramel over that and pouring chocolate over all of it and making our own candy bars. We'll see what happens. Read More