Fresh Nougat topped with Fruit

nougat, almond nougat, fresh fruit, summer recipes, summer desserts


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Sweet crunchy nougat topped with juicy fresh fruit? What more could you ask for from a summer dessert! Top this nougat with the fruit of your choice and enjoy!

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Chicago, IL

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

40 pieces


  • 2 large egg whites
  • 3/4 light corn syrup
  • 1/2 cup sugar
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups sugar
  • 4 tablespoons unsalted melted butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 1/2 cups whole raw almonds

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Start by making mazetta. Beat egg white stiff, set aside. Combine corn syrup, 1/4 cup water and sugar in a 1-quart saucepan. Bring to a boil and bring over high heat, stirring with wooden spoon for about 5 minutes. Wash down sides of pan with pastry brush dipped in water to remove any sugar crystals. Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees. Remove sugar syrup from heat, beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating 3-4 minutes until syrup is incorporated. Place mazetta in large bowl and set aside. Spray 8-inch square baking pan with vegetable oil spray and set aside. In a 2-quart saucepan, combine corn syrup and sugar. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5-10 minutes. Wash down sides with pastry brush dipped in water to remove sugar crystals. Over medium-high heat, cook to 280 degrees for 12 to 15 minutes, without stirring. Remove from heat; let stand for 2 minutes. Without scraping pan, pour syrup over mazetta. Stir with a wooden spoon until almost smooth. Stir in butter, vanilla, and salt. Mix until butter is incorporated. Stir in nuts. Scrape into prepared pan, and smooth the top. Spray your hand with vegetable-oil spray and run it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6 hours. Spray a large cutting board generously with vegetable-oil spray. Unmold nougat from pan onto sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each piece in cellophane or waxed paper. Top with fruit of your choice.

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