Honey Almond Nougat

Instructions

1. Preheat your oven to 350°F (175°C). Spread the almonds out on a baking sheet and toast them in the oven for about 10 minutes, stirring halfway through, until they are golden brown and fragrant.
2. Set the toasted almonds aside to cool. If using rice paper, line an 8×8 inch baking pan with it.
3. In a saucepan, combine the sugar, honey, water, and salt. Insert a candy thermometer into the mixture. Without stirring, heat over medium heat until it reaches 250°F (121°C). This is the hard-ball stage.
4. While the sugar mixture is cooking, beat the egg whites in the bowl of a stand mixer until they form stiff peaks. This means the egg whites should hold a rigorous peak when you lift the beater.
5. Once the sugar mixture reaches 250°F (121°C), carefully pour it in a thin, steady stream into the beaten egg whites while the mixer is on low speed. Be cautious not to pour it directly onto the beaters to avoid splattering.
6. Increase the mixer speed to high and continue beating until the mixture thickens and becomes glossy, approximately 8-10 minutes. The mixture should cool down significantly during this time.
7. Gently fold in the toasted almonds using a spatula. Ensure that the almonds are evenly distributed throughout the nougat.
8. Transfer the nougat mixture into the prepared baking pan, smoothing the top with the spatula. If using rice paper, cover the top with additional rice paper.
9. Allow the nougat to set at room temperature for at least 4 hours, or preferably overnight, until it has fully set.
10. Once set, use a sharp knife to cut the nougat into small squares. If the nougat is sticky, occasionally wipe the knife with a damp cloth.
11. Store the honey almond nougat in an airtight container at room temperature. It can last up to two weeks but is likely to be gone much sooner!