Honey and Almond Nougat:
Ingredients Edible rice paper (optional) 2 egg whites 1/2 cup honey 2 cups sugar 1/3 cup light corn syrup 1/4 teaspoon salt 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter, at room temperature 2 cups whole almonds
Method: 1. To toast the almonds: Heat oven to 180°C. Spread in a single layer on a baking sheet and toast for approximately 15-20 minutes, turning the almonds every 5 minutes or so to cook evenly. Turn off the heat and keep them in the warm oven until ready to add to the nougat (it's best to add them warm) 2. Prepare a 9" x 13" pan with a single layer of wafer paper fold it that the bottom and sides are covered. 3. Pour the honey into a small saucepan and bring to a boil. 4. Combine the sugar, corn syrup and salt in another small saucepan and heat over medium heat until all the sugar is melted. Attach your sugar thermometer to the pot, bring to a boil and continue to cook until the sugar reaches 150°C. 5.it's should safe to start whipping the eggs when the sugar mixture has reached approximately 120°C. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks are formed. Turn the mixer down to about medium and slowly add the heated honey by pouring in a thin stream down the side of the bowl. Return the mixer to high speed and continue to beat until stiff peaks form. 6. Turn the mixer down to medium again and add the sugar syrup using the same method – pouring in a thin stream down the side of the bowl. Be careful as it is very hot. Return the mixer to high speed and continue to beat for about 5 minutes more – until the mixture is glossy and stiff. Add the vanilla and butter. The mixture will fall apart at this point, but keep mixing and it will come back together. 7. Turn off the mixer and stir in the toasted nuts with a spatula. Pour into your prepared pan and smooth the top as well as you can – the mixture will be very stiff and sticky and tough to work with. Top the nougat with additional sheets of wafer paper or another sheet of oiled parchment paper. 8. Allow it to sit overnight before turning it out of the pan and cutting into squares with a lightly oiled knife. I found it really helpful to rinse the knife off whenever it got sticky.
