Honey Almond Nougat

A tea-time favourite or a post-dinner treat, this honey almond nougat combines the sweetness of honey with the crunch of toasted almonds for a delightful confection.

Ingredients

• 2 sheets edible rice paper
• 400 g raw almonds, toasted in the oven with a bit of salt
• 300 g castor sugar
• 200 ml water
• 250 g glucose (liquid)
• 80 g honey
• Vanilla seeds
• Pinch of salt
• 95 g egg whites

Method

1. Line the base of a 20x25cm baking tin with paper and grease the edges well. Lay one sheet of rice paper (smooth side down) on top of the paper. The edges of the paper will rise up the shorter sides of the tin.
2. Roast the almonds at 160°C and keep them warm.
3. Combine the castor sugar, water, glucose, honey, vanilla seeds, and salt in a saucepan. Stir to dissolve and bring to a boil. Once the temperature reaches 118°C, place the egg whites in the bowl of your electric mixer and whip to soft peaks.
4. Keep an eye on the boiling syrup. When it reaches 121°C, remove from the heat and slowly pour half of the syrup into the egg whites while beating continuously.
5. Return the remaining syrup to the heat and boil until it reaches 148°C (it will be light golden brown). Remove from heat and pour in a steady stream into the egg whites while beating continuously. Continue beating for another 6 minutes.
6. Fold in the warm almonds.
7. Scrape the mixture into the prepared baking tin and even it out with a spatula or palette knife.
8. Cover the surface with the other sheet of rice paper (smooth side up) and press down firmly to remove air bubbles.
9. Cover and cool overnight.
10. Remove from the tin and cut into bars.

Indulge in this luxurious honey almond nougat, perfect for tea time or as a delightful post-dinner treat. With a blend of honey sweetness and the crunch of almonds, this nougat is sure to impress.