This fast and easy Chocolate Almond Nougat recipe comes together in under 5 minutes in the microwave with 3 ingredients. Delicious snack or goodie for your holiday cookie tray.
Be sure to try Coconut Haystacks and Chocolate Peanut Brittle next!
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You might think of nougat as the fluffy filling in delicious candy bars, like a Milky Way bar, Snickers, or 3 Musketeers. But I never thought to make this amazing confection until I stumbled upon this easy recipe for chocolate nougat that got me into the kitchen, whipping up my own version with toasted almonds. And oh, yum!
The chocolate nougat is fluffy, chewy, and slightly dense, and the toasted almonds add rich flavor and a little crunch.
The secret shortcut ingredient is marshmallow creme, which helps achieve the fluffy consistency of nougat we're going for without whipping egg whites and making a sugar syrup -- part of the classic nougat making process. You can make this chocolate almond nougat without a candy thermometer or mixer.
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Dark chocolate chips or chopped chocolate bars. I've also made this with a mixture of bittersweet chocolate and milk chocolate chips -- use whatever kind of chocolate you love. White chocolate chips would also work.
- Toasted sliced almonds. You can buy toasted almonds or toast them yourself -- it only takes a few minutes. But I definitely recommend using toasted almonds -- they add so much flavor.
- Optional, sea salt. A little bit of flaky sea salt enhances the toasted almond and rich chocolate flavors.
🫐Optional Nougat Mix Ins
- Nuts. Instead of almonds, use your favorite type of nuts like toasted pistachios, walnuts, pecans, or macadamia nuts.
- Dried fruit. Swap some of the nuts for dried cranberries, cherries, or blueberries for sweet, fruity flavor.
- Christmas nougat. I made a Christmas version of this chocolate nougat with equal amounts of toasted pistachios and dried cranberries mixed into the nougat and more pressed on top. The red and green colors are very pretty and it tasted great!
- Gumdrop candies. Instead of the nuts, mix in gumdrops, Dots, or any kind of jelly candy for a fun, festive treat.
🥣How to Make Chocolate Nougat
Step 1: Toast the almonds. Place the almonds in a single layer in a dry skillet over medium low heat. Stir often until the almonds are golden brown, 4-5 minutes. Transfer to a cool plate to stop the cooking process.
Step 2: Melt chocolate chips in the microwave in 30-second intervals until the chocolate chips appear to be mostly melted, but with some soft shapes. Stir until smooth. Set aside.
Step 3: In a large mixing bowl, microwave the marshmallow creme for 30 seconds until melted. Add the melted chocolate and stir until just combined. Stir in ¾ cup of the almonds.
Step 4: Spoon the mixture into a loaf pan lined with parchment paper sprayed with nonstick cooking spray and spread it evenly into the pan. Sprinkle the top with a thin layer of the remaining toasted almonds and gently press them into the surface of the nougat. Add a sprinkle of sea salt. Cover with plastic wrap and chill for at least 2 hours or until firm. Cut into bars or squares.
👉Helpful Hint: To keep the parchment from slipping around when you spread the nougat mixture, spray cooking spray on the sides of the pan before placing the parchment.
✅Top Tips
- Use a sturdy spatula to stir the marshmallow chocolate mixture -- it's pretty thick.
- If the nougat mixture is too sticky to spread into the pan, place a layer of plastic wrap onto the surface or place your hand into a ziptop bag and smooth it out.
- For easy cutting, let the chocolate nougat sit at room temperature for 10-15 minutes before slicing.
🎁Storage
- Store pieces of chocolate almond nougat candies in an airtight container between layers of wax paper or parchment paper in the refrigerator for up to 3 weeks.
- Freeze nougat pieces between layers of parchment paper or waxed paper for up to 3 months.
❓FAQ
Here in the United States, we think of nougat as that fluffy stuff in a Milky Way bar, Snickers or 3 Musketeers candy bars. But traditional nougat is more like fudge and is made with sugar or honey and egg whites and usually contains nuts and fruit. Its origins are often traced to the Middle East, and it later gained popularity in Spain, Italy, and France.
No, though the ingredients may be similar, the preparation and textures are different. Divinity is light and fluffy, while nougat has a chewier, denser texture.
No. Tradiitonal nougat is made from egg whites, sugar or honey, and nuts or fruit and has a dense, chewy texture. Marshmallows contain gelatin and have a lighter, fluffier consistency.
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📖 Recipe
Chocolate Nougat with Almonds
Ingredients
- 10 ounces dark chocolate chips or any kind of chocolate
- 7 ounces marshmallow creme
- 1 cup toasted sliced almonds, divided or any kind of nuts and dried fruit
Instructions
- Line a loaf pan with parchment paper sprayed with nonstick cooking spray.
- Toast sliced almonds in a dry pan over medium heat, 4-5 minutes, until golden brown. Immediately transfer to a cool plate to stop the cooking process.
- In a medium bowl, melt chocolate chips in the microwave in 30-second intervals, stirring between each one, until the chocolate is 90% melted, but you can still see a few soft shapes. Stir until smooth.
- Microwave the marshmallow creme in a separate large bowl for 30 seconds or until melted. Add the melted chocolate and quickly stir to combine -- the mixture will be thick and sticky. Stir in ¾ cup sliced almonds.
- Spread the chocolate almond mixture into the prepared pan. Top with the remaining ¼ cup toasted almonds and gently press them into the nougat. Add a sprinkle of sea salt, if desired. Chill at least 2 hours or until firm.
- Let the nougat sit at room temperature for 10-15 minutes before cutting for easier slicing and to avoid splintering. Cut into bars or squares. Store chocolate almond nougat in an airtight container in the refrigerator.
Notes
- To keep the parchment from slipping around when you spread the nougat mixture, spray cooking spray on the bottom and sides of the pan before placing the parchment.
- Use a sturdy spatula to stir the marshmallow chocolate mixture -- it's pretty thick.
- If the nougat mixture is too sticky to spread into the pan, place a layer of plastic wrap onto the surface or place your hand into a ziptop bag and smooth it out.
- For easy cutting, let the chocolate nougat sit at room temperature for 10-15 minutes before slicing.
- Double the recipe in a square 8x8 or 9x9 pan.
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