Catalan Turron (Nougat)

1. 1

   Heat honey in heavy saucepan on medium heat, stirring constantly until honey comes to boil.

2. 2

   Remove from heat.

3. 3

   Cool 1 minute.

4. 4

   Stir in egg whites; return saucepan to heat.

5. 5

   Cook until mixture reaches toffee-like consistency (hardball stage).

6. 6

   Add nuts; mix well.

7. 7

   Spread mixture into 15x10x1-inch pan lined with parchment or wax paper.

8. 8

   Cover with second sheet of parchment or wax paper.

9. 9

   Weight the top evenly.

10. 10

    Let cool.

11. 11

    Cut into 1-1/4-inch squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.