Easy Hazelnut Chocolate Nougat Recipe

If you love that dreamy combination of crunchy nuts and silky chocolate, this Hazelnut Chocolate Nougat will completely steal your heart. It’s rich, chewy, slightly crisp from the toasted hazelnuts, and wrapped in the most luxurious chocolate flavor. Every bite feels like something you’d find in a fancy candy shop… but you’re making it right in your own kitchen.

I love making Hazelnut Chocolate Nougat during the holidays, for special gatherings, or even just when I crave a homemade sweet treat that feels extra indulgent. The best part? It looks impressive, but it’s actually so simple to make. With the right technique and a few pantry staples, you’ll create a soft, melt-in-your-mouth nougat that tastes absolutely irresistible.

Let me show you exactly how to make this Hazelnut Chocolate Nougat perfectly every time.

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INGREDIENTS

Here’s everything you need to make this rich and chewy Hazelnut Chocolate Nougat. I’ve listed everything in both US and metric measurements so you can follow along easily wherever you are.

• 2 cups (300 g) toasted hazelnuts, skins removed
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) light corn syrup
• ¼ cup (60 ml) water
• 2 large egg whites (about 60 g total), room temperature
• 1 teaspoon (5 ml) pure vanilla extract
• ¼ teaspoon (1.5 g) salt
• 1 cup (170 g) semi-sweet chocolate chips, melted and slightly cooled

Optional (for extra flavor or texture)

• ½ cup (75 g) chopped dark chocolate for a chunkier texture
• 1 tablespoon (15 ml) hazelnut spread for deeper hazelnut flavor
• Edible wafer paper sheets for lining the nougat (traditional touch)

Make sure you toast the hazelnuts at 350°F (175°C) for about 8–10 minutes if they aren’t already toasted. This step really enhances the flavor and makes your Hazelnut Chocolate Nougat taste bakery-quality.

INSTRUCTIONS

Let’s make this Hazelnut Chocolate Nougat step by step. Don’t worry — I’ll guide you through everything clearly so it turns out perfectly soft, chewy, and irresistible.

1. Prepare Your Pan

Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
If you’re using edible wafer paper, place a sheet on the bottom of the pan for a traditional finish.

Set aside.

2. Toast the Hazelnuts

If your hazelnuts aren’t already toasted, spread them on a baking sheet and toast at 350°F (175°C) for 8–10 minutes.

Let them cool slightly, then rub them in a clean kitchen towel to remove the skins. Set aside.

3. Make the Sugar Syrup

In a medium saucepan, combine:

• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) light corn syrup
• ¼ cup (60 ml) water

Cook over medium heat, stirring until the sugar dissolves.

Stop stirring and let the mixture boil until it reaches 260°F (127°C) on a candy thermometer. This is the soft-ball stage and it’s essential for perfectly chewy Hazelnut Chocolate Nougat.

4. Whip the Egg Whites

While the syrup cooks, beat the 2 large egg whites (about 60 g total) with a stand mixer or hand mixer on medium speed until soft peaks form.

Add:

• ¼ teaspoon (1.5 g) salt

Continue beating until the egg whites hold firm peaks.

5. Combine Syrup and Egg Whites

Once the syrup reaches 260°F (127°C), slowly pour it in a thin stream into the whipped egg whites while mixing on low speed.

Increase the speed to medium-high and beat for 5–7 minutes. The mixture will become thick, glossy, and fluffy.

6. Add Chocolate and Flavor

Gently fold in:

• 1 cup (170 g) melted semi-sweet chocolate
• 1 teaspoon (5 ml) vanilla extract

Mix until fully combined and smooth.

7. Fold in Hazelnuts

Fold in the 2 cups (300 g) toasted hazelnuts.

Work quickly — the nougat thickens as it cools.

8. Set the Nougat

Transfer the mixture to your prepared pan. Spread evenly using a lightly greased spatula.

If using wafer paper, place another sheet on top and gently press down.

Let the Hazelnut Chocolate Nougat set at room temperature for 6–8 hours, or overnight, until firm.

9. Slice and Enjoy

Lift the nougat out of the pan and cut into squares using a sharp knife. Lightly oil the knife if needed for cleaner cuts.

And just like that, you have homemade Hazelnut Chocolate Nougat that tastes like it came straight from a gourmet candy shop.

TIPS & VARIATIONS

Let’s make sure your Hazelnut Chocolate Nougat turns out absolutely perfect every single time. These little details truly make a difference.

Pro Tips for Perfect Nougat

1. Use a candy thermometer.
Accuracy matters here. If your syrup doesn’t reach 260°F (127°C), your Hazelnut Chocolate Nougat may turn out too soft. If it goes much higher, it can become too firm.

2. Pour the syrup slowly.
Add the hot syrup in a thin stream while mixing. This step prevents scrambling the egg whites and keeps the texture smooth and fluffy.

3. Work quickly once mixed.
Nougat thickens as it cools. Transfer it to the pan immediately after folding in the hazelnuts.

4. Lightly oil your knife before slicing.
This keeps your cuts clean and prevents sticking.

Flavor Variations

Dark Chocolate Version
Swap semi-sweet chocolate for 70% dark chocolate for a richer, more intense Hazelnut Chocolate Nougat.

Milk Chocolate Twist
Use milk chocolate for a sweeter, creamier flavor that kids especially love.

Nut Swap Option
Replace half the hazelnuts with toasted almonds (1 cup / 150 g) for added crunch and complexity.

Sea Salt Finish
Sprinkle a light pinch of flaky sea salt over the top before it sets. That sweet-salty contrast tastes amazing.

Storage Tips

• Store Hazelnut Chocolate Nougat in an airtight container at room temperature for up to 1 week.
• Place parchment paper between layers to prevent sticking.
• Avoid refrigerating, as moisture can affect the texture.

SERVING IDEAS

Now let’s talk about the fun part — how to serve your beautiful Hazelnut Chocolate Nougat in a way that makes everyone say “wow.”

With Coffee or Tea

Serve Hazelnut Chocolate Nougat alongside a warm cup of espresso, cappuccino, or black coffee. The rich chocolate and toasted hazelnuts pair perfectly with bold coffee flavors. It also tastes lovely with chai tea or a simple black tea in the afternoon.

As a Dessert Platter Star

Cut the Hazelnut Chocolate Nougat into small bite-sized squares and arrange them on a dessert board with:

• Fresh strawberries
• Dark chocolate squares
• Dried figs or apricots
• Roasted almonds

It instantly looks elegant and party-ready.

Homemade Gift Idea

Wrap pieces of Hazelnut Chocolate Nougat in parchment paper and tie with twine for a beautiful homemade gift. It’s perfect for holidays, hostess gifts, or special celebrations.

Special Occasions

Serve Hazelnut Chocolate Nougat at:

• Holiday dessert tables
• Baby showers
• Afternoon tea parties
• Romantic dinners
• Weekend family gatherings

It feels fancy, but it’s secretly so simple to make — and that’s always my favorite kind of recipe.

FAQs

1. How do I store Hazelnut Chocolate Nougat?

Store Hazelnut Chocolate Nougat in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. Keep it in a cool, dry place away from humidity.

2. Can I freeze Hazelnut Chocolate Nougat?

Yes, you can freeze Hazelnut Chocolate Nougat. Wrap it tightly in plastic wrap, then place it in a freezer-safe container. Freeze for up to 2 months. Let it thaw at room temperature before serving.

3. Can I substitute the hazelnuts?

Absolutely. You can replace hazelnuts with almonds, pistachios, or even peanuts in equal amounts (2 cups / 300 g). However, toasted hazelnuts give Hazelnut Chocolate Nougat its signature flavor.

4. Why did my nougat turn out too soft?

If your Hazelnut Chocolate Nougat feels too soft, your sugar syrup likely did not reach 260°F (127°C). Always use a candy thermometer for accuracy.

5. Why is my nougat too hard?

If the syrup temperature went above 270°F (132°C), the texture may become firm or brittle. Monitor the temperature closely while cooking.

6. Can I make Hazelnut Chocolate Nougat ahead of time?

Yes! Hazelnut Chocolate Nougat actually tastes even better the next day. Make it 1–2 days in advance for parties or gifting.

Recipe

Yield: 16 squares

Hazelnut Chocolate Nougat

Print

This Hazelnut Chocolate Nougat is rich, chewy, and packed with toasted hazelnuts and smooth chocolate. It’s perfect for holidays, gifting, or whenever you crave a homemade gourmet candy.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

• 2 cups (300 g) toasted hazelnuts, skins removed
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) light corn syrup
• ¼ cup (60 ml) water
• 2 large egg whites (about 60 g total), room temperature
• 1 teaspoon (5 ml) pure vanilla extract
• ¼ teaspoon (1.5 g) salt
• 1 cup (170 g) semi-sweet chocolate chips, melted

Optional:

• ½ cup (75 g) chopped dark chocolate
• 1 tablespoon (15 ml) hazelnut spread
• Edible wafer paper sheets

Instructions

1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper or wafer paper.
   
2. If needed, toast hazelnuts at 350°F (175°C) for 8–10 minutes. Let cool and rub off skins.
   
3. In a saucepan, combine sugar, corn syrup, and water. Cook over medium heat until dissolved. Boil without stirring until the mixture reaches 260°F (127°C).
   
4. While the syrup cooks, beat egg whites and salt until firm peaks form.
   
5. Slowly pour the hot syrup into the egg whites while mixing on low speed. Increase to medium-high and beat for 5–7 minutes until thick and glossy.
   
6. Fold in melted chocolate and vanilla extract.
   
7. Fold in toasted hazelnuts.
   
8. Spread mixture evenly into the prepared pan. Let set at room temperature for 6–8 hours or overnight.
   
9. Cut into squares using a lightly oiled knife.

Notes

Always use a candy thermometer for accurate results.

Work quickly once you add the nuts, as the nougat thickens fast.

Store Hazelnut Chocolate Nougat in an airtight container at room temperature for up to 1 week.

Nutrition Information:

Yield: 16 Serving Size: 1 square
Amount Per Serving: Calories: 210

Nutrition information is estimated and may vary based on ingredients used.

I truly hope you feel excited to try this homemade Hazelnut Chocolate Nougat. It looks elegant, tastes luxurious, and yet it’s surprisingly simple to make when you follow the steps carefully. I love how the toasted hazelnuts add that perfect crunch against the soft, chewy chocolate base — it’s pure magic in every bite.

This Hazelnut Chocolate Nougat makes such a beautiful holiday treat, thoughtful homemade gift, or special dessert for gatherings. Once you make it, you’ll realize you don’t need a candy shop to enjoy something this indulgent. You can absolutely create it in your own kitchen.