Honey Nougat Recipe

1. 1

   Lightly grease a baking sheet with almond oil or a neutral-tasting oil.

2. 2

   Measure the honey, corn syrup, and heavy cream into a heavy 4-quart saucepan, and cook, monitoring the temperature with a candy thermometer, until it reaches 265 degrees F.

3. 3

   Remove from the heat and quickly stir in the nuts, citrus peel, and orange flower water.

4. 4

   Spread the hot nougat evenly onto the greased cookie sheet and cool completely before slicing.

5. 5

   Cut into 1-inch squares with a large chefs knife brushed with a small amount of oil.

6. 6

   Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.