Description
A soft, chewy, and visually stunning treat, Homemade Pink Nougat blends raspberry essence, roasted nuts, and pillowy sweetness into perfect candy bites. Ideal for gifting or indulging.
Ingredients
Scale
- 2 cups Granulated Sugar
- 1 cup Light Corn Syrup
- 1/4 cup Honey
- 1/2 cup Water
- 2 large Egg Whites
- Pinch of Salt
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Raspberry or Strawberry Extract
- A few drops Red or Pink Food Coloring
- 1 cup Roasted Almonds or Pistachios
- 1/2 cup Dried Raspberries (optional)
Instructions
- Line an 8×8-inch pan with parchment paper or edible rice paper.
- In a saucepan, combine sugar, corn syrup, honey, and water. Stir until dissolved. Stop stirring and heat until it reaches 260°F.
- While heating, beat egg whites with salt until stiff peaks form.
- Slowly pour hot syrup into egg whites while mixing. Add vanilla, raspberry extract, and coloring. Beat 5–7 minutes until thick and glossy.
- Fold in nuts and dried raspberries. Spread into the pan and press smooth.
- Top with rice paper or smooth with oiled spatula. Let set 4 hours at room temperature.
- Cut into pieces and store in an airtight container.
Notes
- Use a candy thermometer for best results.
- Don’t skip lining the pan — it prevents sticking.
- Let it cool completely before cutting.
- Try variations like chocolate swirl or citrus zest.
Nutrition
- Serving Size: 1 piece
- Calories: 140
- Sugar: 20g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: homemade nougat, pink nougat, raspberry nougat, chewy candy, almond candy