By

Wendy Stoltz / Last Modified On February 28, 2025

Get your candy thermometer ready to make this gluten-free nougat. It's light, fluffy and filled with a mixture of nuts and seeds for the perfect crunch. Perfect for edible gifting and an irresistible homemade candy treat. 

Gluten-Free Nougat Recipe

I am a huge fan of nougat and this recipe for homemade gluten-free nougat hits all the spots. Nougat has been a candy that's been in my life for as far back as I can remember. My dad introduced me to it at a young age and ever since then, it's been a must-have candy. But then, when I needed to change things up I prioritized other recipes. But today I am excited to share this recipe with you and it's so simple to make. Don't let the candy thermometer throw you off. 

This gluten-free nougat will become a staple to make during Christmas and over the festive season. I loved making it as an edible gift (see also honey-roasted cashews) for all my friends and they loved it. It's also one of the best gluten-free Easter recipes and something I like making anytime I want to make my own candy.

The best part is you can keep it for 2-3 weeks, but yes you guessed it, this candy didn't last that long in our household and yes, I can tell you it is irresistible, even after my fair share of hiding it from myself. It is gooey and soft and has a nice bite to it with the pops of nuts and bursts of flavor from the lemon zest.

Why You’ll Love This Recipe

Easy to make. Nougat candy is easier to make than you think. Once you make it at home you may not even buy it from the store as once you start experimenting with all the mix-ins you can't go back.

Simple ingredients. This recipe uses pantry staples you have on hand or are easily available at your local store.

No bake. This is a no-bake recipe, so no need to turn on your oven.

It makes a great edible gift. Years ago, edible gifts were such a craze (if you're of my generation). I even remember as a child making a questionable pottery item for my mom, who lovingly accepted it even though I doubt she had any idea what I had made. So, let's get back into it and spread the love with edible gifts for Christmas and over the festive season. . . unless you want to try another gluten-free Christmas recipe. Otherwise, consider these nugats as a perfect gift for your neighbors. Just package them up in edible rice paper or parchment paper. They're such a treat to give away.

Main Ingredients In Gluten-Free Nougat

The ingredients needed are pretty simple. You'd expect more complex ingredients but it's practically staples.

• Granulated sugar is the main ingredient that provides the structure for the gluten-free nougat as well as the sweet taste.
• Honey gives this candy more flavor and gives it moisture.
• Water helps to dissolve the honey and sugar.
• Egg whites give it a light and fluffy texture.
• Lemon juice helps to form the soft peaks.
• Powdered sugar is for more flavor and makes the nougat smooth.
• Vanilla extract again is for flavor.
• The filling is made up of a combination of nuts. And if you're asking yourself, are nuts gluten-free? The short answer is most are, but take a read so you are fully informed on the ins and outs. We like to use toasted almonds and toasted walnuts. As well as toasted pumpkin seeds, dried cranberry, and lemon zest. You can easily toast your own nuts at home with a few simple steps.

Equipment Needed For This Gluten-Free Nougat

So, this is a pretty simple list of must-have pieces of equipment. You will need a large nonstick pot to make the nougat mixture. A candy thermometer is super handy so you get to the correct temperature of 220 degrees F.

A stand or hand mixer is useful for forming soft peaks with the egg whites. I've used a 20-inch rectangle pan for the nougat to set in but you can change the size depending on the thickness you want. It is a sweet treat so I like to cut them into 1-inch sizes. Use a rubber spatula to smooth it in the pan and once it's set a nice sharp knife will slice it into the perfect amount.

If you have any questions about making gluten-free nougat recipe, please leave a comment, and we will get back to you as soon as possible.

How To Make Gluten-Free Nougat

Here are the visual steps involved in making homemade nougat, follow along so you can visually see what firm peaks and the mixture needs to look like. (That's kind of like my pavlova recipe. It really helps to see what the peaks need to look like to know when it's ready!)

Combine and Cook the Sugar Mixture

In a large nonstick pot, combine granulated sugar, honey, and water. Cook over medium heat, stirring constantly until the sugar dissolves.

Check the Temperature

Use a candy thermometer to monitor the syrup. Continue cooking until the temperature reaches 220°F (soft-ball stage).

Whip the Egg Whites

While the sugar syrup is cooking, beat the egg whites and lemon juice in a stand mixer bowl until firm peaks form.

Add Sugar Syrup to Egg Whites

Slowly drizzle the hot sugar syrup into the egg whites in a thin, continuous stream while beating at medium-high speed.

Whip Until Stiff and Add Flavorings

Continue beating the mixture for 15–20 minutes until it doubles in volume, becomes pale, and stiff peaks form. Add powdered sugar and vanilla extract, mixing until well combined.

Fold in Nuts, Seeds, and Zest

Add the toasted almonds, walnuts, cranberries, pumpkin seeds, and lemon zest. Mix gently on low speed to incorporate the add-ins evenly.

Spread and Set the Nougat

Pour the nougat mixture into a 20-inch rectangular baking sheet lined with parchment paper. Use a rubber spatula to smooth it out evenly. Let it cool and set overnight.

Cut and Serve

Once set, use a sharp knife (lightly sprayed with oil) to cut the nougat into your desired shapes. Serve and enjoy!

Making This Gluten-Free Nougat Recipe in Eight Steps

Here is a quick collage of all the steps in one image. I love a good visual so I can see the final steps.

Tips For Making This Gluten-Free Nougat Recipe

• Use a candy thermometer. You need to get the hot syrup to reach 220 degrees F. It is important to do this so that you get the correct texture or else you run the risk of it being too sticky or if you overcook it, it can become brittle.
• Whip the egg whites correctly. Beat the eggs white until firm peaks form, be careful not to overmix it.
• Use a nonstick pan or parchment paper. This helps with the easy removal of the completed nougat from the pan for slicing.
• Allow it to set. It's tempting to want to slice it after a couple of hours but let it set overnight and enjoy it as a morning treat. 
• Cut with a greased knife. A knife that has been greased helps to cut the sticky nougat into nice slices.

Common Issues and Fixes for This Gluten-Free Nougat

• Nougat is too sticky. The sugar was not cooked correctly.
• Nougat is too hard. The sugar syrup was overcooked.
• Egg whites deflate after adding the syrup. The syrup may have been added too quickly or it was not hot enough. 

Frequently Asked Questions

Here are a few questions to help you make these best treats yet, follow along so you can master this quick candy recipe.

How Do I Store My Gluten-Free Nougat?

Store it in an airtight container for up to 2-3 weeks. I found in week 3 that the nuts or additions do tend to lose their crunchiness so bear that in mind with whatever you choose to add. I also like to place wax paper in between the layers so they don't stick together.

Can I Freeze This Gluten-Free Nougat Recipe?

Yes, you can freeze it but the texture does change. If you do decide to then wrap individual slices in plastic wrap and then place them in a freezer safe container.

Can You Make This Gluten-Free Nougat Recipe Ahead Of Time?

Yes, it lasts for 2-3 weeks so you can make it in advance. I suggest making it 1 week in advance if you are gifting it or using it to make your own gluten-free candy bars.

What Variations Can I Make To This Gluten-Free Nougat Recipe?

There are so many variations you can make, here are a few to give you some suggestions.

• Add nuts: pistachios, hazelnuts, cashews, or macadamia nuts are good to add.
• Add dried fruits: dried cherries, apricots, raisins, or candied orange peel.
• Add spices or other flavors: You can add cinnamon or cardamom.
• Add melted chocolate for a drizzle: Melted white chocolate chips drizzled over the nougat is so good. 
• Add festive or themed candy: Edible glitter or crushed candy canes make nice festive additions should you want to theme them for a specific season.

What Substitutes Can I Make To This Gluten-Free Nougat Recipe?

Nut-free: Remove the nuts and add in other fillings

I must warn you this gluten-free nougat is so addictive so you may want to consider sharing the love and make this for a few friends.

Continue to Content

Yield: 30 servings

Gluten-Free Nougat Recipe

Print

This gluten-free nougat recipe has the perfect blend of chewiness and softness. Change it up with different mix-ins.

Prep Time 25 minutes

Additional Time 1 hour 30 minutes

Total Time 1 hour 55 minutes

Ingredients

• 1 ½ cups granulated sugar
• 2 tbsp honey
• 1 tbsp water
• 2 egg whites
• 1 tsp lemon juice
• ½ cup powdered sugar
• ½ tsp gluten-free vanilla extract
• ½ cup toasted almond
• ¼ cup toasted walnut
• 2 tbsp toasted pumpkin seeds
• ¼ cup dried cranberry
• zest of 1 lemon

Instructions

1. In a large nonstick pot, add granulated sugar, honey, water, and cook over medium heat. 
2. Stir constantly until the sugar dissolves and the thermometer reaches 220 degrees F.
3. While the sugar syrup is cooking, beat the egg whites and lemon juice in a bowl of a stand mixer until firm peaks form. 
4. Then, slowly drizzle the sugar mixture in a thin but continuous stream, while beating at a medium-high speed. 
5. Continue beating the mixture for 15-20 minutes until it has roughly doubled in volume and is pale and stiff. 
6. Add powdered sugar and vanilla. Mix them well. 
7. Add almond, walnut, cranberry, pumpkin seeds, and lemon zest. Mix all at a low speed.
8. Pour this mixture into a 20-inch rectangle pan, lined with parchment paper. 
9. Smooth this dough with a rubber spatula. Allow it to cool and set overnight.
10. Use a sharp knife (that's been sprayed with oil) to cut as you desire.

Notes

• Use a candy thermometer. You need to get the hot syrup to reach 220 degrees F. It is important to do this so that you get the correct texture or else you run the risk of it being too sticky or if you overcook it, it can become brittle.
• Whip the egg whites correctly. Beat the eggs white until firm peaks form, be careful not to overmix it.
• Use a nonstick pan or parchment paper. This helps with the easy removal of the completed nougat from the pan for slicing.
• Allow it to set. It's tempting to want to slice it after a couple of hours but let it set overnight and enjoy it as a morning treat. 
• Cut with a greased knife. A knife that has been greased helps to cut the sticky nougat into nice slices.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
• 
  Digital Candy Thermometer
• 
  HexClad Hybrid Nonstick 6-Piece Pot Set
• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 16mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 1g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.