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1
Spray a 9 by 5-inch loaf pan with vegetable cooking spray.
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2
Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side.
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3
Lightly spray the waxed paper inside the pan.
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4
In a 2-quart saucepan, combine the sugar, water, and honey over low heat.
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5
Stir until the sugar dissolves.
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6
Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes.
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7
While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.
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8
With the mixer running on low speed, slowly pour the syrup into the egg whites.
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9
Increase the speed to high and beat until the mixture is very thick, about 7 minutes.
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10
Beat in the vanilla extract.
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11
Fold in 1/2 of the apricots.
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12
Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan.
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13
Sprinkle the remaining apricots on top.
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14
Fold the overhanging pieces of waxed paper onto the surface of the mixture.
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15
Refrigerate until firm, about 4 hours.
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16
Line a baking sheet with waxed paper.
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17
Remove the waxed paper from the nougat and discard.
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18
Using a knife sprayed with cooking spray, cut the nougat in half lengthwise.
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19
Cut each half into 8 pieces.
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20
Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet.
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21
Refrigerate until firm, about 30 minutes.
