Almond Honey Nougat
Prep Time: 30 minutes
Total Time: 30 minutes
3/4 cup whole hazelnuts, toasted
3/4 cup whole almonds, toasted
3/4 cup whole pistachios, toasted
2 cups granulated sugar
1 cup light corn syrup
1/2 cup honey
1/4 tsp salt
1/4 cup water
2 egg whites, room temperature
2 tsp vanilla extract
1 tsp almond extract
1/4 cup (1/2 stick) softened butter
1 tsp orange blossom water* (see note below)
Prepare a 9x13 pan by lining the bottom
with edible rice paper.
Place sugar, corn syrup, honey and water
in a large heavy saucepan over medium heat.
Stir constantly until the sugar dissolves,
then use a wet pastry brush to wipe down
the sides of the saucepan to prevent sugar
crystals from forming.
Insert a candy thermometer and continue
to cook the syrup, without stirring,
until the candy thermometer reads 252 F.
When the sugar syrup is nearing the proper
temperature, begin to beat the egg whites
until stiff peaks form.
Try to time the beating so that the stiff
peaks stage coincides with the proper
temperature of the syrup.
If the egg whites are ready before the
syrup, stop the mixer so that they are
not overbeaten and crumbly.
Once the sugar syrup is at 252 F, carefully
remove 1/4 cup of syrup and keep the rest
of the syrup on the heat.
With the mixer running, slowly pour the
hot 1/4 cup of syrup in a thin, steady
stream into the egg whites.
Beat the whites at high speed for five
minutes until they hold firm peaks.
While the egg whites are being beaten,
continue to cook the sugar syrup until
the thermometer reads 315 F.
Monitor the syrup carefully, as it can
quickly overheat and burn near the end
of the cooking process.
Once the syrup reaches 315 F, remove
the pan from the heat.
If you have a large heat-safe measuring
cup with a spout, pour the sugar syrup
into the cup to make it easier to pour
into the mixer.
If not, be sure to be very cautious when
working with such hot liquids.
With the mixer running, pour the hot
syrup slowly into the egg whites.
Beat them on high for an additional five
minutes, or until they hold their shape.
Stop the mixer and add the vanilla
extract, almond extract, orange blossom
water, salt, and butter.
Turn the mixer back on and for an
additional five minutes or until a thick
ribbon forms when the whisk is lifted
from the bowl.
Stir in the nuts by hand.
Pour the nougat into the prepared pan,
and use an offset spatula or knife
sprayed with nonstick cooking spray
to smooth the top.
Cover the top completely with another
sheet of rice paper.
Place a second 9x13 pan on top of
your nougat, and place a large book
or other heavy object in the pan to
weigh it down.
When you are ready to cut the nougat,
spray a knife with nonstick cooking
spray and run it along the edges of
the pan to loosen the candy.
Turn the nougat out onto a cutting board.
Using a knife sprayed with nonstick
cooking spray, cut the nougat into small
squares or rectangles.
Nougat can be served immediately or
stored in an airtight container at room
temperature.
You might want to wrap the pieces in
waxed paper so that the sides do not
stick together.
Serve nougat at room temperature.
Special Ingredient Notes:
Orange blossom water can be found
in Middle Eastern markets and in
some large grocery or specialty stores.
If you can’t find orange blossom
water, it can be omitted, but the
flavor will not be quite the same.
This recipe also calls for edible rice
paper, also known as wafer paper.
The
rice paper helps prevent the nougat
from sticking to everything and makes
it easier to cut, serve, and store the
candy. It can often be found in Asian
food markets and in some gourmet stores,
or purchased online.
Sugarcraft carries rice paper, and
I have had good luck buying it on ebay
for a low cost. (Note that edible rice
paper is not the same as thin rice
paper wrappers intended for spring
rolls).
If you cannot find any, line your pan
with parchment paper or foil and spray
it thoroughly with nonstick cooking
spray.
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