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For caramelized almonds: Preheat oven to 250 degrees.
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Place almonds on a baking sheet and warm in oven for 10 minutes.
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In a large saute pan, combine sugar and 2 tablespoons water.
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Bring to a boil over high heat.
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When sugar has dissolved, add warm almonds and, stirring constantly, cook until sugar crystallizes.
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Continue to cook until sugar melts again and coats almonds.
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Remove from heat and turn almonds onto a clean work surface, separating almonds to avoid sticking.
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Allow to cool, then crush or roughly chop, setting aside 1/4 cup for garnish.
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For nougat parfait: Whisk heavy cream until stiff, and refrigerate until needed.
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Place egg whites in bowl of a mixer fitted with a whisk attachment.
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Place honey in a small saucepan over high heat and bring to a boil.
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Whisk egg whites until they start to thicken, then slowly drizzle in the hot honey, gradually increasing speed of mixer until it is at full speed.
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Continue to whisk egg whites until they are very thick and completely cool (bowl will feel cool), about 4 minutes.
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Fold in crushed almonds (except those reserved for garnish) and diced orange candy.
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Gently fold in whipped cream until blended.
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Place mixture in a gallon sealable plastic bag with one corner cut off, and pipe it onto a baking sheet in large mounds like meringues.
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Alternatively, it may be placed in a pastry bag with a large plain tip and piped into 12 1 1/2-inch stainless steel cylinder molds.
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Freeze until firm, about 4 hours, before serving.
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For orange coulis: In a small saucepan, combine sugar and 1 tablespoon water.
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Over medium heat, cook until it becomes an amber caramel.
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Meanwhile, in a second small pan over low heat, gently heat orange juice.
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When sugar has reached correct color, remove from heat and slowly add orange juice.
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Return to heat and cook to dissolve any hardened bits of sugar.
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Continue to reduce until slightly thickened, then remove from heat and allow to cool.
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To serve, if using molds, warm each mold with your hands to release it and place two unmolded parfaits on each plate.
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26
If using meringue-shaped parfaits, place two or three (depending on size and quantity) on each plate.
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Drizzle orange coulis around each plate, and sprinkle with reserved caramelized almonds.
