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Nougat (Nougat de Montélimar)

One of the finer delicacies of southern France that has many variations. Mostly due to the kind of nuts and goodies that go into the final mix. These often include almonds, pistachios, hard chocolates, lemon or orange zest, and plenty of other types of nuts. In reality, two types are made in Provence. There are a light and a dark version that’s made with caramelized sugar. You can make this at home but you will need some essential equipment to pull it off correctly.


  • Kitchen Aid stand mixer
  • Adjustable temperature deep fryer (controls temperatures between 200-300 Fahrenheit)
  • Candy thermometer
  • Wafer paper (aka rice paper sold in confectionery supply, it’s an edible paper)
  • 9 x 13-inch pan
  • Silicone spatula
  • Non-stick cooking spray (Pam or similar sprays)


  • 400 gm Sugar (can be white or raw unprocessed sugar)
  • 500 gm Honey
  • 4 Egg whites
  • 100 gm Powdered sugar
  • 1 tsp Vanilla
  • 1 kg Almonds (but you can add your favorite nuts instead)
  • 100 gm Pistachios (these can even be roasted hazelnuts)