Chocolate Nougatines

Old-school candy making at its finest. These chocolate nougatines start with a cooked sugar syrup made from sugar, corn syrup, and honey, poured in two stages over stiffly beaten egg whites to create a fluffy, chewy nougat. Chopped nuts get folded in, the nougat sets in a buttered pan, and each square gets a glossy chocolate coating.

The two-stage syrup pour is the heart of this recipe. The first batch (hard ball stage) partially sets the egg whites, and the second (hard crack stage) firms the nougat into a candy that holds its shape when cut. Rushing this or combining the pours gives you either a gooey mess or a rock-hard brick.

A candy thermometer is your best friend here. The difference between hard ball and hard crack is only about 20 degrees, and guessing won’t cut it.

Kitchen Tips

• Beat the egg whites until stiff before the syrup is ready. You need to pour immediately when the syrup hits temperature.
• Pour the hot syrup in a thin, steady stream while beating constantly. Dumping it in creates lumps of hardened sugar.
• Work quickly once you add the nuts and vanilla. The nougat stiffens fast and becomes impossible to spread if you hesitate.
• Use a well-buttered pan and a buttered knife for cutting. Nougat sticks to everything.

Variations

• Use toasted almonds or pistachios for a more traditional European nougatine.
• Swap the chocolate coating for a drizzle of white chocolate for visual contrast.
• Add dried cranberries or candied orange peel alongside the nuts for a festive version.