Nougat

1. 1

   Line the sides and base of a 4 by 6-inch baking pan with rice paper.

2. 2

   Whisk the egg white in a heatproof bowl until stiff.

3. 3

   Combine the sugar, glucose, honey and water in a small saucepan.

4. 4

   Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes.

5. 5

   Remove from the heat.

6. 6

   While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.

7. 7

   Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well.

8. 8

   Cover with another layer of rice paper, and place a light weight evenly over the top.

9. 9

   Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.