Almond Nougat

1. 1

   Preheat the oven to 200u00b0F. Place the almonds on a tray and keep warm in the oven. Line a 9-inch square cake pan with plastic wrap and cover base with 2 sheets of rice paper.

2. 2

   Combine the sugar, honey, glucose and water in a saucepan and stir over medium heat to dissolve the sugar. Raise the heat to medium-high and cook for 5-10 mins until the mixture reaches 250u00b0C on a candy thermometer. Meanwhile, begin whisking the egg whites in electric mixer on medium speed.

3. 3

   Continue cooking the sugar mixture until it reaches 265u00b0F. The egg whites should be firm by this stage; if not, increase the speed. When firm peaks form, pour the hot sugar syrup down the side of the bowl and whisk until smooth and glossy (about 3 mins).

4. 4

   Stir in the warm almonds, then transfer the mixture to prepared pan. Smooth with a wet off-set spatula, then top with remaining rice paper. Set aside to cool, then refrigerate until firm (3-4 hours). Turn out, cut into small squares with a serrated knife and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.