Honey almond nougat

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/3 cup Corn syrup, light
  • 1/2 cup Honey

• Pasta & Grains

  • 1 Edible rice paper

• Baking & Spices

  • 1/4 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2 cups Almonds, whole

• Dairy

  • 2 tbsp Butter, unsalted

Found on wannacomewith.com

Description

Ingredients

• 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

Directions

• To toast the almonds, heat oven to 350°F. 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 (its best to add them warm rather than cool).
• Prepare a 9 x 13 pan with either a single layer of wafer paper or well-oiled parchment paper – fold it so both the bottom and sides are covered.
• Pour the honey into a small saucepan and bring to a boil.
• 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 300°F.
• Based on how long the different stages took me to reach, I think its safe to start whipping the eggs when the sugar mixture has reached approximately 240°F. 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.
• 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. I found it lost about half its volume after adding the butter (is that normal?).
• 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. You can use a rolling pin to smooth out the top at this point if you like, but I just smoothed it down with my hands. Since this is the first time making it, and the first time working with wafer paper, I opted to only partially cover the top to see what the difference is. I dont notice any difference in texture (the rice paper literally melts in your mouth), but the nougat with the paper both on top and bottom is much easier to handle when cutting. If you can track down wafer paper? Use it.
• 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. Wrap the nougat pieces in wax paper or cellophane squares.