The invention belongs to the food field and in particular relates to nougat and a preparation method thereof. To solve the technical problem, the invention provides nougat with brand-new mouthfeel; the nougat is hard, soft and crisp and slugging. The difference between the nougat and the prior nougat in physiochemical parameters lies in that the water content of sugar billet is less than 4 percent; and the specific gravity is less than 0.6. The nougat has hard, soft and crisp brand-new mouthfeel, is easy to slag. The cross section of the nougat has a plurality of gaps similar to an alveolate shape; the plurality of the gaps are formed, and wall between the gaps is quite thin so as to form the soft and crisp mouthfeel that the nougat is instantly slugged after being chewed; the mouthfeel can be different from the tough, crisp or sanded brand-new mouthfeel of the prior nougat and is soft and crisp mouthfeel which is unexampled by the prior product.