Food Network: Nougat

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Nougat
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted

Directions
Line the sides and base of a 4 by 6-inch baking pan with rice paper.
Whisk the egg white in a heatproof bowl until stiff.

Combine the sugar, glucose, honey and water in a small saucepan. 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. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue
whisking until glossy and beginning to stiffen.

Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it
down well. Cover with another layer of rice paper, and place a light weight evenly over the top.
Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight
container.