Chocolate and Caramel Nougat Bars Recipe

Name: Chocolate and Caramel Nougat Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg whites; 1 3/4 cups unsweetened chocolate; 1 1/2 cups whole almonds; 1 1/2 cups pistachios; 1 cup plus 3 tablespoons honey (from Provence); 1 1/3 cups sugar; 1/2 cup water; 1/4 cup glucose; 1 cup cream; Pinch baking soda; 3/4 cup plus 3 tablespoons sugar; 3 tablespoons water; 1/4 cup plus 2 tablespoons glucose; 1 cup butter; 4 cups tempered bittersweet chocolate

Servings: persons

2 egg whites
1 3/4 cups unsweetened chocolate
1 1/2 cups whole almonds
1 1/2 cups pistachios
1 cup plus 3 tablespoons honey (from Provence)
1 1/3 cups sugar
1/2 cup water
1/4 cup glucose
1 cup cream
Pinch baking soda
3/4 cup plus 3 tablespoons sugar
3 tablespoons water
1/4 cup plus 2 tablespoons glucose
1 cup butter
4 cups tempered bittersweet chocolate

1
Whip egg whites to soft peaks.
2
Melt chocolate.
3
Toast the almonds and the pistachios and keep warm.
4
Cook the honey to 166 degrees F (130 degrees C) in a copper pot.
5
In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C).
6
Gradually pour into the whipped egg whites, the honey then the sugar mixture.
7
Let whip on high for 3 minutes then remove the whisk.
8
Fold the melted and hot chocolate into the whites, followed by the warm nuts.
9
Press into a frame that is 25 mm in thickness, and leave overnight to cool.
10
Place a 5 mm frame directly on top of the frame that is around the nougat.
11
Adhere the 2 frames with a little melted chocolate.
12
In a pot warm cream and baking soda.
13
In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C).
14
Deglaze the sugar, slowly, with the cream that was warmed with the baking soda.
15
Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes.
16
Pour over the nougat and let rest overnight.
17
Cut the nougat bars into the desired shape and dip in tempered chocolate.
18
Serve at room temperature.
19
Note: A viewer, who may not be a professional cook, provided this recipe.
20
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

3463

kcal

Calories

206

Fat

375

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 egg whites, 1 3/4 cups unsweetened chocolate, 1 1/2 cups whole almonds, 1 1/2 cups pistachios, and more.

Yes, Chocolate and Caramel Nougat Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate and Caramel Nougat Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions