White Cashew Nut Nougat

White Cashew Nut Nougat


  • 200 g of cashew nuts
  • 1 White of an egg
  • 1 pinch of salt
  • 270 g sugar
  • 150 g honey
  • 50 ml water
  • 1 tsp vanilla sugar



Carefully heat the cashew nuts in a pan without any oil/fat for five minutes. Place them in a sieve and let them cool off.

Add the salt to the egg white and beat it until it is stiff. Add 20g of the sugar and continue to beat it for a short while

Heat the remaining sugar, honey and water at a medium heat and increase the temperature up to 143°C (check using a sugar thermometer, for example) and let the mixture simmer for approximately 5 minutes. The mixture should not become too brown.

Stir the sugar syrup very slowly into the beaten egg white over a medium heat. Add the vanilla sugar. Continue stirring the mixture for around 20 minutes, use a mixer if you like, so that the nougat will be firm later.

After this, fold in the cashew nuts. Do this quickly as the mixture hardens fast.

Place the mixture in a mould lined with baking paper and let it set at room temperature for 1-2 days.

Finally, cut it into cubes or slices.

Can be kept for at least 4 weeks at room temperature. Tip: Don’t store it in the fridge. The moisture will make the nougat take on a sticky consistency.


  • Carbs
  • 56 g
  • 21 %
  • Fats
  • 11 g
  • 16 %
  • Protein
  • 5 g
  • 10 %
  • Kcal
  • 341
  • 17 %
  • Sat. fat
  • 2 g
  • 10 %