Nougat

Total Time:
1 hr
Prep:
1 hr

Yield:
4 to 6 servings
Level:
Easy

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.


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