Recipe: Macadamia Nougat

Macadamias are unique in that they are both crunchy and soft, they are creamy and delicious as well as being the healthiest nut and native to Australia. Their flavour is quite versatile which makes them perfect in both sweet and savoury dishes.

So why not spoil the sweet tooth in Dad with this delicious Macadamia nougat. The yield is enough that I’m sure you could even cut a piece or 3 for yourself and Dad would never even notice.

Macadamia nougat
Makes approx. 25 pieces

Macadamia nougat 2


200g macadamias, roasted and roughly chopped
100g dried apricots, chopped
100g dried figs, chopped
400g raw caster sugar
180g honey
150g liquid glucose (available from supermarkets)
2 egg whites (from extra large eggs)
4 sheets edible sweet rice paper


Line a 23cm square cake tin with cling wrap and line the base with 2 sheets of rice paper.

Turn the oven onto its lowest setting.

Spread the dried fruit and macadamias onto a baking sheet and put into the oven to warm.

Into a small heavy based saucepan put the caster sugar, honey, glucose and 100ml of water, heat over a medium high heat stirring until the sugar has dissolved.

Continue to heat until the sugar syrup reaches about 120°C (on a sugar thermometer).

At this point whisk the egg whites in an electric mixer until stiff peaks form, continue to heat the syrup until it reaches 138°C (for a softer nougat) or to 150°C (for a harder nougat), this will take 8-10 minutes, you must keep a close eye on the sugar thermometer during this stage.

Once the sugar syrup has reached the desired temperature remove it from the heat and with the mixer on high slowly pour the sugar syrup into the egg whites.

Continue to beat until the mixture is thick and glossy (about 5 minutes).

Reduce the mixer speed and fold through the warm fruit and nuts.

Working quickly, tip the nougat mix into the prepared cake tin and flatten using a wet offset spatula, top with the remaining rice paper and leave to set overnight.

Turn nougat out and score then slice into your desired portion sizes.


• The reason for warming the fruit and nuts is to stop the mixture seizing when they are added and to provide more working time to spread the nougat.
• Do not attempt to cast the nougat in a fixed sided pan without first lining it, as it will be very difficult to turn out. If you prefer you can simply lay the rice paper on a clean board and spread the nougat ‘freeform’, topping with remaining rice paper, before setting and cutting.
• Like many sugar treats (meringues/toffees etc) nougat is not a fan of humidity, too much moisture in the air will cause it to sweat, so this treat is best made when the weather is dry.

For more delicious recipes head to the Australian Macadamia Society website.

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