Peppermint Nougat Recipe: Light and Airy Holiday Treat

This peppermint nougat brings holiday magic to your candy-making repertoire with its light, airy texture and refreshing flavor. I’ve tested this recipe in my tiny Boston kitchen to ensure it delivers perfectly every time.

The secret lies in precise temperature control and patient whipping to achieve that signature fluffy consistency. A touch of peppermint extract transforms simple ingredients into a festive treat that’s as beautiful as it is delicious.

You’ll end up with snow-white nougat that melts in your mouth, studded with crushed candy canes for a delightful crunch. It’s an impressive homemade gift that captures the spirit of the season.

Store in an airtight container to keep it fresh for sharing—or hiding from eager hands. Here’s how to make it right.

Ingredients for Peppermint Nougat

Simple ingredients transform into a festive, melt-in-your-mouth holiday treat with ease.

The sugar and corn syrup are non-negotiable here—Domino for sugar, Karo for syrup work perfectly. Egg whites must be room temp (cold ones won’t whip up right). I grab mine from Whole Foods when I’m doing a big batch, but standard grocery store eggs are fine. Candy canes? Bob’s Candy Canes crush beautifully and have that nostalgic holiday flavor.

No candy canes? Peppermint candies crushed at 1:1 ratio work fine. Forgot cream of tartar? Lemon juice or white vinegar at half the amount in a pinch. The peppermint extract is key—McCormick’s pure extract is my go-to. Want extra holiday flair? Add a drop of red food coloring to half the batch before folding in the candy canes.

Nougat keeps beautifully in an airtight container at room temp for up to 2 weeks. Wrap pieces in parchment paper for gifting. If it’s humid where you live, store with a silica packet to prevent sticking.

Step-by-Step Instructions for Peppermint Nougat

Here’s how to create this light, festive confection with perfect texture every time.

Step 1: Prepare the Candy Base

In a heavy-bottomed saucepan, combine the 2 cups Granulated Sugar, 0.75 cup Light Corn Syrup, and 0.25 tsp Salt. This trio forms the foundation of your nougat, with the corn syrup preventing crystallization for a smooth finish.

Cook over medium-high heat until the mixture reaches 240°F on a candy thermometer. I watch for the Sugar to dissolve completely before it starts to bubble—this ensures even cooking. Avoid stirring once it begins boiling to prevent sugar crystals from forming on the pan sides.

Step 2: Whip the Egg Whites

While the sugar cooks, beat the 2 whole Large Egg Whites with the 0.25 tsp Cream of Tartar in a stand mixer until soft peaks form. The Cream of Tartar stabilizes the egg whites, giving you that signature nougat structure.

Gradually add the 0.25 cup Powdered Sugar and continue whipping until stiff, glossy peaks form. I like to see the egg whites hold their shape when the whisk is lifted—this tells me they’re ready to receive the hot sugar mixture.

Step 3: Combine the Mixtures

With the mixer running on low speed, carefully pour the hot sugar syrup in a thin, steady stream down the side of the bowl. This prevents splashing and ensures even incorporation. Once all the syrup is added, increase the speed to medium-high.

Beat for 5-7 minutes until the mixture becomes thick, glossy, and holds its shape. The bowl should feel cool to the touch at this point. I test by stopping the mixer and lifting the whisk—if the mixture stands in firm peaks, it’s ready for the next step.

Step 4: Fold in Flavor and Texture

Gently fold in the 1 tsp Peppermint Extract, 0.5 tsp Vanilla Extract, and 0.5 cup Crushed Candy Canes using a spatula. The Peppermint Extract adds that classic holiday flavor, while the Candy Canes provide a delightful crunch.

In a separate bowl, whip the 0.25 cup Heavy Cream to soft peaks and fold it into the nougat mixture. This adds lightness and a creamy texture. Be gentle here to maintain the air you’ve incorporated.

Step 5: Shape and Set the Nougat

Grease an 8×8-inch pan with the 1 tbsp Unsalted Butter. Press the nougat mixture evenly into the pan, smoothing the top with a spatula. The Butter prevents sticking and makes for easy removal later.

Let the nougat set at room temperature for 4-6 hours or overnight until firm. I know it’s hard to wait, but this resting time allows the nougat to develop its characteristic chewy texture. Once set, cut into squares and enjoy your light, airy holiday treat.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always crush my candy canes the night before and store them in an airtight container. This saves time and prevents last-minute messes. A food processor makes quick work of ½ cup, but a rolling pin works in my tiny kitchen too. 💪

Measure Ingredients Early

Weigh out your 2 cups sugar, ¾ cup corn syrup, and other dry ingredients the day before. Room temperature egg whites are crucial, so I set mine out 2 hours before starting. This ensures everything is ready when you begin cooking.

Pan Preparation

Grease your 8×8-inch pan with 1 tbsp butter and dust it with powdered sugar the morning of. This prevents sticking and makes cleanup easier. I use a pastry brush to get into all the corners.

Make the Base Syrup

You can cook the sugar mixture to 240°F up to 1 hour ahead. Let it cool slightly, then reheat gently before combining with the egg whites. This helps streamline the process.

Whip Egg Whites in Advance

Beat your egg whites with cream of tartar to stiff peaks, then cover the bowl tightly. They’ll hold for 30 minutes while you prep other components. Just rewhip briefly before adding the sugar syrup.

Storage Before Setting

If you need to pause, transfer the mixed nougat to a buttered dish, cover with plastic wrap, and refrigerate for up to 24 hours. Bring to room temperature before shaping and setting. ❄️

Frequently Asked Questions