Grandma’s Chewy Christmas Nougat

(No Candy Thermometer Needed!)

This is the nostalgic, melt-in-your-mouth treat that always appeared in Grandma’s tins during the holidays. It’s soft, sweet, and packed with that classic vanilla and toasted nut flavor—without any fussy equipment.

Ingredients

For the nougat:

• 3 cups granulated sugar

• ¾ cup light corn syrup

• ¾ cup water

• 2 large egg whites, room temperature

• ¼ teaspoon salt

• 1 tablespoon pure vanilla extract (or 2 teaspoons vanilla + ½ teaspoon almond extract for that “old-fashioned” taste)

For mixing in:

• 1½ cups toasted nuts (like almonds, pecans, or walnuts), chopped

• Optional: ½ cup chopped candied cherries or dried cranberries for color

For dusting:

• Powdered sugar for generous coating

• Cornstarch (optional, mixed with powdered sugar)

Instructions

1. Prepare the pan: Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang on two sides. Generously sift powdered sugar (or a 50/50 mix of powdered sugar and cornstarch) over the bottom and sides. Set aside.

2. Start the syrup: In a medium, heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir just until sugar is moistened. Place over medium-high heat and bring to a boil. Once boiling, stop stirring. Let it boil undisturbed for 8-10 minutes. To test readiness without a thermometer, have a glass of ice water nearby. Drop a tiny bit of syrup into the water—it should form a soft, flexible ball that you can squish between your fingers (the “soft-ball stage”). If it dissolves, cook another 1-2 minutes and test again.

3. Whip the egg whites: While the syrup cooks, using a stand mixer or electric hand mixer, beat the egg whites with salt on high speed until stiff peaks form.

4. Combine carefully: Once the syrup reaches the soft-ball stage, remove from heat. With the mixer running on medium speed, very slowly and carefully pour the hot syrup in a thin stream into the whipped egg whites. Aim for the space between the whisk and the bowl to avoid splatters. Increase speed to high and beat for 5-7 minutes, until the mixture is very thick, glossy, and holds stiff peaks. It should look like a shiny, dense marshmallow. Beat in the vanilla.

5. Fold in goodies: Quickly fold in the toasted nuts (and optional fruit) using a sturdy spatula. The mixture will be very stiff.

6. Press and set: Immediately scoop the nougat into the prepared pan. Lightly dust your hands with powdered sugar and press it firmly into an even layer. Sift another thick layer of powdered sugar over the top.

7. Cool completely: Let the pan sit at room temperature for at least 4-6 hours, or overnight uncovered. It will firm up as it rests.

8. Cut and coat: Use the parchment paper to lift the slab out of the pan. Cut into 1-inch squares or rectangles with a lightly oiled knife. Toss each piece generously in more powdered sugar to prevent sticking.

Storage: Layer pieces between sheets of parchment or wax paper in an airtight container at room temperature for up to 2 weeks. The powdered sugar coating is essential to keep them from becoming sticky.

Prep Time: 30 min | Setting Time: 4-6 hours | Total Time: ~5 hours | Yield: About 64 one-inch pieces

Enjoy this bite of sweet nostalgia—a simple, heartfelt treat that truly feels like Christmas wrapped in a bow.