Almond Honey Nougat
Almond honey nougat is a chewy, sweet confection brimming with three kinds of crunchy nuts and subtly flavored with delicate extracts and orange blossom water.
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Instructions
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Line a 9x13-inch pan with edible rice paper.
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In a large saucepan, combine sugar, corn syrup, honey, and water; stir over medium heat until sugar dissolves, then wipe pan sides with a wet brush.
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Insert a candy thermometer and cook the syrup, without stirring, to 252 F.
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While the syrup cooks, beat egg whites to stiff peaks, timing this with the syrup's temperature.
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Once syrup reaches 252 F, remove 1/4 cup; slowly pour it into the beaten egg whites while mixing on high for five minutes.
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Continue cooking the remaining syrup to 315 F, monitoring closely to prevent burning.
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Remove the 315 F syrup from heat; slowly pour it into the egg whites while mixing on high for another five minutes, or until the mixture holds its shape.
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Stop the mixer, add vanilla extract, almond extract, orange blossom water, salt, and butter. Mix for five minutes until a thick ribbon forms, then fold in the nuts by hand.
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Pour the nougat into the prepared pan, smooth the top with a greased spatula, and cover with another sheet of rice paper.
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Place a second 9x13-inch pan on top, weigh it down with a heavy object, and let it cool completely for 3 hours or overnight.
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Loosen edges with a greased knife, then invert the nougat onto a cutting board.
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Cut the nougat into small pieces using a greased knife.