Print Options

Back to Chocolate Chip Nougat >

Include these items:

Taste of Home Logo

Chocolate Chip Nougat

 Chocolate Chip Nougat
This sweet, chewy nougat adds a pretty holiday blush to yuletide gatherings. It takes a little extra effort to make, but candy this festive is worth it!
81 ServingsPrep: 20 min. Cook: 55 min. + cooling


  • 1 teaspoon plus 1/4 cup butter, softened, divided
  • 3 cups sugar, divided
  • 2/3 cup plus 1-1/4 cups light corn syrup, divided
  • 2 tablespoons water
  • 2 egg whites
  • 2 cups chopped walnuts, toasted
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 2 to 3 drops each red and/or green food coloring, optional


  • Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter
  • and set aside. In a small heavy saucepan, combine 1 cup sugar, 2/3
  • cup corn syrup and water. Bring to a boil over medium heat, stirring
  • constantly. Reduce heat to medium-low. Cook, without stirring, until
  • a candy thermometer reads 250°-266° (hard-ball stage).
  • Meanwhile, beat egg whites in a heat-proof large bowl until stiff
  • peaks form. With mixer running on high speed, carefully add hot
  • syrup in a slow steady stream, beating constantly at high speed
  • until thickened; cover and set aside.
  • In a large heavy saucepan, combine remaining sugar and corn syrup.
  • Bring to a boil over medium heat, stirring constantly. Reduce heat
  • to medium-low; cook, without stirring, until a candy thermometer

2 of 2

Chocolate Chip Nougat (continued)

Directions (continued)

  • reads 275° (soft-crack stage).
  • Meanwhile, melt remaining butter. Pour hot syrup into reserved egg
  • white mixture; stir with a wooden spoon. Stir in the walnuts,
  • vanilla and melted butter.
  • Pour half of nougat mixture into prepared pan; press evenly. Sprinkle
  • with chocolate chips. Tint remaining nougat mixture with red and/or
  • green food coloring if desired; spread over chocolate chips. Press
  • down evenly with buttered fingers. Let stand for several hours until
  • set.
  • Using a knife coated with cooking spray, cut nougat into 1-in.
  • squares. Wrap in plastic wrap or waxed paper if desired. Store at
  • room temperature. Yield: 2-1/2 pounds.
Nutritional Facts: 1 serving (1 each) equals 86 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 17 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.