White Nougat with Almonds Recipe
Ingredients:
1 cup (200 g) sugar
1/2 cup (170 g) honey
1 egg white
1 1/2 cups (200 g) roasted almonds (or mixed nuts: almonds, peanuts, cashews, etc.)
1 teaspoon vanilla extract (optional)
Edible rice paper (optional, for lining)
Instructions:
1. Prepare the pan:
Line a small square pan (about 8×8 inches) with parchment paper or edible rice paper.
2. Roast the nuts:
Place almonds on a baking sheet and roast in the oven at 350°F (175°C) for 8–10 minutes until golden. Set aside to cool.
3. Cook the syrup:
In a saucepan, combine sugar and honey.
Heat over medium-low heat until the mixture reaches 250°F (120°C) on a candy thermometer (soft-ball stage).
4. Whip the egg white:
In a mixing bowl, beat the egg white until stiff peaks form.
Gradually pour the hot syrup into the egg white while continuously beating at low speed.
Continue beating until the mixture thickens and becomes glossy.
5. Add nuts and flavoring:
Quickly mix in the roasted almonds and vanilla extract (if using). Stir well to coat all the nuts.
6. Shape the nougat:
Pour the mixture into the prepared pan.
Smooth the top with a spatula and press down gently.
Cover with another sheet of parchment or rice paper.
7. Cool and cut:
Let the nougat set for at least 3–4 hours (or overnight) at room temperature.
Once firm, remove from the pan and cut into small bars or squares with a sharp knife.
Storage Tip:
Keep in an airtight container at room temperature for up to 2 weeks.
