Festive Almond and Honey Nougat

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 440 g Caster sugar

• Nuts & Seeds

  • 200 g Almonds

• Snacks

  • 2 sheets Edible wafer paper

• Liquids

  • 1/4 cup Water

• Other

  • 1/4 cup Corn syrup or liquid glucose

Found on sweetnessandbite.com

Description

Ingredients

• 200g blanched almonds (skin removed)
• 2 sheets edible wafer paper
• 440g caster sugar
• 1/4 cup corn syrup or liquid glucose
• 1/4 cup honey
• 1/4 cup water
• 2 large egg whites

Directions

• Heat oven to 180°C. Spread the almonds into a single layer on a baking tray, and bake for 5-8 minutes or until lightly toasted. Allow to cool and then roughly chop them.
• Line an 8 square cake pan with baking paper, leaving some overhanging each edge. Trim two pieces of wafer paper to fit the pan. Place one inside (I placed the printed sheet of paper in, face down) and set the other piece aside.
• Place the egg whites into the clean, grease-free bowl of a stand mixer fitted with the whisk attachment.
• Combine the caster sugar, corn syrup, honey and water in a medium saucepan. Stir over a medium heat without boiling until most of the sugar has dissolved. Use a pastry brush dipped in water to wash away any sugar crystals on the sides of the pan, then increase the heat and boil, without stirring, until the syrup reaches 150°C.
• Meanwhile, when the syrup is at about 140°C, start whisking the egg whites on medium-high speed. Youre aiming to have the egg whites as stiff-peak stage by the time the syrup reaches 150°C.
• Once the syrup is ready, and with the mixer still running on medium speed, pour the syrup in a thin stream into the egg whites. Continue whisking for a further 2-3 minutes, until the mixture is thick, stiff and shiny. While its beating, spray a couple of silicone spatulas with oil (or rub them with a paper towel dipped in oil).
• Working quickly, use one of the oiled spatulas to stir in the almonds. Scrape the mixture into the prepared cake pan, pressing into an even layer. Place the second sheet of wafer paper on top.
• Leave the nougat at room temperature for several hours to set. Lift the nougat from the pan, and use an oiled knife to cut it into pieces. I find it easiest to score through the wafer paper with a serrated knife, and then use a large chefs knife to cut down through the nougat. I cut mine into 1 x 2 pieces.
• Store the nougat in an airtight container, with baking paper between each layer to stop it sticking.
• Nougat will keep for 1-2 weeks at cool room temperature. If its very humid where you live, then its best to make the nougat as close to serving as possible.