Along the Grapevine

Maple Walnut Nougat



DSC02935Maple syrup season is fast approaching. In fact we have already had a few days of above zero weather where we might have tapped some trees, but we hope to hold off until March. Meanwhile, we still have some of last year’s batch which means I can offer a new, nowhere else to be found recipe for the upcoming season.

I actually started this for Christmas when I wanted to use some of our own maple syrup for our festive sweets, but fudge was out of the question – too sweet and too much work. So I attempted a delicious nougat inspired by the Spanish turron I am so fond of. I used walnuts rather than almonds since they go better with maple syrup, and other than those two ingredients, just a little sugar and egg white is all you need. I added a smidge of cream of tartar just to help stabilize the eggs. And unlike fudge, you can do all the beating with an electric mixer.

It has taken this long because my first two attempts were a disaster. The first was too soft, and ended up being scooped into little balls and baked like macaroons. Very tasty but not photo worthy. I realized I needed less egg white and a hotter syrup, but the second batch got scorched, and there was no remedy for that. The third time was a success. It is not difficult to make at all, but definitely the heat of the syrup and measurements do matter.

Maple Walnut Nougat


3 cups chopped walnuts, roasted

1 cup maple syrup

1/3 cup sugar

1 egg white

a pinch of cream of tartar


Heat the maple syrup and sugar in a saucepan until it reaches 265 degrees F or 133 C. Do this on a low heat, and keep any eye on it so it doesn’t boil over or scorch. If you don’t have a candy thermometer, it is ready when it reaches the hard ball stage, which is when a drop in cold water forms a ball but it is firm and will hold its shape on its own.

While the syrup is heating, beat the egg white and cream of tarter until they form peaks and set aside. Once the syrup reaches the right temperature, pour it slowly into the egg white mixture continuing to beat and blend the two mixtures well. Fold in the chopped walnuts and pour into a pan or moulds. I used a pan measuring 4×14 inches. Let cool and refrigerate for at least three hours before cutting.



I cut some of mine a little prematurely – after about 1 hour, but if you don’t have to get pictures while the sun is shining, I recommend waiting the prescribed time and there won’t be any soft spots. It’s best to cut them just after they have set, as they can become crumbly after a day or so.

They are soft and dry – not at all hard on your teeth. The maple flavour holds up well but without being too sweet.

Linked to Angie at Fiesta Friday, Suzanne at A Pug in the Kitchen and Zeba at Food for the Soul.




Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

31 thoughts on “Maple Walnut Nougat

  1. When it rains, it pours – and this time we’re truly lucky because it’s raining nougat! I love your use of maple syrup – the taste must be incredible! Here in the UK maple syrup is only slightly cheaper than class A drugs so I have to strike the jackpot to try this recipe 😉

    Liked by 1 person

  2. Funny how that happens. Now that I’ve made this recipe, I can think of other ways to sweeten it besides maple syrup – and of course change the nuts accordingly. It’s the first time I’ve had a home-made nougat, and it really is worth the effort. As for the maple syrup, it is a great way to spread out the flavour so you don’t have to use much.


  3. Two nougat recipes, and right next to each other. How gorgeous! Love yours Hilda, and also Ginger’s 🙂

    Liked by 1 person

  4. This is something I have never made but I love any recipe (or just about) when maple syrup is one of the ingredients.

    Liked by 1 person

  5. Wow wow wow!! Nougat is popular in Spain. It is usually made with almonds. I would love to try this!!!


  6. This nougat looks so good! I’ve tried making it once before, but it didn’t work out. Now that I saw yours, I really want to try again sometime.


  7. The moment I saw the picture I knew I would love this recipe. I can’t wait to give it a try! 🙂

    Liked by 1 person

  8. This looks so wonderful Hilda! The combination of maple syrup and walnut sounds delicious.
    I still feel anxious when I think about nougat after some terrible nougat-ing experiences I had. I applaud your perseverance in seeing it through the first couple batches to this beautiful and successful one! 🙂

    Liked by 1 person

  9. I love, love nougat and this looks perfect, Hilda. 🙂

    Liked by 1 person

  10. This looks delicious! I love anything with maple syrup in it too!

    Liked by 1 person

  11. This looks amazing, Hilda. I have never had much success with making candy, but I feel like I might just try this one. I received a big bottle of good quality maple syrup for Christmas and it looks like I may have found a purpose for it!. I’ll let you know how it turns out! 😀


  12. Thanks Julianna. Candy can be tricky, but I think because we don’t make it that often and like any cooking, it has its little quirks. The more I do it, the more I enjoy it – and it sure beats the store-bought variety.


  13. Your nougat looks lovely. I love to experiment until I get things right and this looks like nougat perfection. Maple syrup is lovely, I just got a small jar of authentic maple syrup and the flavour is so different from the basic store bought one it is amazing 🙂


  14. I’ve never made it at home, but I love your nougat, seems so great!Thanks for bringing to FF!Cris


  15. Love nougat, it looks wonderful. Thank you so much for bringing to fiesta Friday!


  16. This sounds so delicious and I can imagine it is so good with maple syrup


  17. This looks delicious !! I love Nougat but I’ve never made it !


  18. This looks and sounds glorious Hilda — and great to see a nougat recipe with a short list of ingredients too!


  19. This nougat looks very good, Hilda. I love the combination of maple and walnuts. 🙂


  20. This looks so good Hilda :). A beautiful nougat. I am sure maple syrup is adding a deeper flavor to it.


  21. Pingback: Dark Spruce Honey Nougat | Along the Grapevine

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