Sweet… but make it balanced. This homemade macadamia nougat is more addictive than the homemade fruity nougat.
Watch this come together: warm, glossy nougat getting folded with crunchy Ritz crackers and crunchy macadamia nuts.
This macadamia nougat is soft, chewy, and perfectly milky with that signature buttery, slightly salty crunch from the biscuits. Not overly sweet, just that addictive balance that keeps you reaching back for more. Imagine the texture that delivers from the pillowy chew + crispy Ritz bits + crunchy macadamia.
Why You’ll Love Macadamia Nougat Recipe
No baking, no fancy equipment, and barely any cleanup. This marshmallow biscuit nougat comes together in under 20 minutes. It’s the kind of recipe that feels more indulgent than it actually is. The magic is in the contrast: the gooey, milky nougat base against the salty snap of Ritz crackers, and the crunchiness and the nut fragrance from the macadamia. It’s simple, flexible, and endlessly customizable based on what you already have at home.
Ingredients for Macadamia Nougat
These amounts are based on a personal preference for a balanced sweet-salty taste. Feel free to adjust to your own preference, such as adding more marshmallows for extra sweetness, or more biscuits for a saltier crunch.
- 40g butter
- 200g marshmallows (choose ones that melt smoothly for best texture)
- 40-50g milk powder (optional; you can substitute with cocoa powder or green tea powder)
- 120-150g Ritz biscuits (you can choose another brand)
- macadamia nuts (the amount depends on how much you love to eat macadamia nuts; avoid chocolate chips as they melt)
- A small pinch of salt (optional, for a slight contrast in flavor)
How to Make Macadamia Nougat
Step 1: Melt the butter in a non-stick pan over low heat. Keep it gentle to avoid browning.
Step 2: Add the marshmallows and stir continuously until fully melted into a smooth, glossy mixture.
Step 3: Turn off the heat once everything is melted and stir in the milk powder (or your preferred alternative).
Step 4: Add a pinch of salt. Mix well until fully incorporated.
Step 5: Add the Ritz biscuits, folding everything together until evenly coated.
Step 6: Add the macadamia nuts, folding everything together until evenly coated.
Step 7: Transfer the mixture onto a lined tray and press it down firmly to shape.
Step 8: Let it cool completely until it firms up, then cut into your desired sizes.
Tip: Work quickly once the heat is off as the mixture firms up fast. If it starts to stiffen before you’re done folding, briefly return it to low heat for a few seconds to loosen it up again.
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Final Thoughts
What makes this macadamia nougat stand out is the balance, sweet but not overwhelming, rich but still light enough to keep going back for another piece. Once you’ve got the base down, you can easily switch things up with different flavors and mix-ins to make it your own.
This time, I added macadamia nuts, and it truly elevated the treat to another level. The delightful crunch of the macadamias paired beautifully with the soft, chewy marshmallow, creating a satisfying contrast in texture with every bite. It’s a simple addition that makes a big difference, turning an already delicious snack into something even more irresistible.
It’s a fun, low-effort recipe that’s great for sharing or just enjoying as a well-deserved homemade snack.
Just a heads up: macadamia nougat disappears fast.
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