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No-bake desserts

Honey nougat: whip egg whites with hot honey and let it set overnight

Name: Honey nougat: whip egg whites with hot honey and let it set overnight
Prep time: 1 h 5 min
Total time: 9 h 5 min
Yield: 24 pieces
Cuisine: Slovak
Ingredients: 250 g Honey; 250 g Superfine sugar; 50 ml Water; 2 Egg whites; 1 pinch Salt; 300 g Hazelnuts; 2 Cake wafer sheets (large); 1 tbsp Vegetable oil (for the pan and knife)

Homemade honey nougat with sugar, egg whites, and roasted hazelnuts, set between wafer sheets overnight. Makes about 24 pieces.

Slovak cuisine · Vegetarian · Christmas cookies and baking · Fancy Christmas cookies · Translated from Slovak · October 31, 2026

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Recipe at a glance

Prep time: 1 hr 5 min
Total time: 9 hr 5 min
Servings: 24 pieces
Difficulty: Challenging

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Turecký med, or honey nougat, is a firm honey candy with roasted nuts sold at Slovak Christmas markets. Pour honey and sugar cooked to 140 °C (284 °F) into beaten egg whites while beating constantly, heating the whites through, then keep beating until the mixture thickens. Fold in the nuts, sandwich the mixture between two wafer sheets, and let it set overnight. You will need a candy thermometer or a cold-water test. The higher the syrup temperature, the harder the nougat; at 125 °C (257 °F), it stays softer. This recipe makes about 24 pieces.

Ingredients

Units

Honey 250 g
Superfine sugar 250 g
Water 50 ml
Egg whites 2
Salt 1 pinch
Hazelnuts 300 g
Cake wafer sheets (large) 2
Vegetable oil (for the pan and knife) 1 tbsp

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Instructions

Tip: tap a step to mark it as done.

Toast the nuts
15 min
Toast the hazelnuts in a dry skillet, stirring constantly, for about 8 minutes, until fragrant. Wrap them in a kitchen towel and rub to remove as much of the skin as possible. Keep warm.
Prepare the pan
5 min
Line a 20 × 20 cm pan with parchment paper, lightly brush with oil, and place a wafer sheet trimmed to fit in the bottom. Put the egg whites and salt in a large bowl.
Cook the syrup
15 min
Put the honey, sugar, and water in a pot with a capacity of at least 3 l, as the syrup will foam. Cook over medium heat without stirring until it reaches 140 °C (284 °F). When the syrup reaches about 120 °C (248 °F), start beating the egg whites to stiff peaks. Without a thermometer, test a drop in cold water: it should harden and snap.
Beat the mixture
15 min
Remove the syrup from the heat and, while beating constantly, pour it in a thin stream into the beaten egg whites, avoiding the beaters. Be careful: the syrup is very hot. Continue beating for about 10 minutes, until the mixture is thick, glossy, and just lukewarm and starts to pull into strands behind the beaters.
Fold in the nuts
5 min
Fold in the warm nuts with a sturdy, oiled wooden spoon. The mixture sets quickly, so immediately transfer it to the pan, spread it with an oiled spatula, cover with the second wafer sheet, and press down with your palms.
Let set
8 hr
Weigh it down with a board and leave in a cool, dry place overnight.
Cut into pieces
10 min
Remove from the pan and cut into 24 pieces with a sharp, oiled knife. Wrap each piece in parchment paper, as humid air would make it soggy. Store in an airtight container for about 3 weeks.

Tip: A candy thermometer makes this more reliable, since just a few degrees change the firmness: at 125 °C (257 °F), the nougat is softer; at 145 °C (293 °F), it is harder. Fill the syrup pot with hot water afterward, and the sugar will dissolve on its own.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 163 kcal
Protein: 2.4 g
Carbohydrates: 22 g
of which sugars: 20 g
Fat: 8.2 g
of which saturates: 0.6 g
Fiber: 1.3 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Turecký med ako z vianočných trhov: bielky šľaháte s horúcim medom a stuhne až do rána