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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By paigeannt
Avon Lake, OH
on August 04, 2010
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I haven't tried the recipe, but it seems simple enough. Liquid glucose is easier to find than you think. It is a very sticky liquid (like corn syrup used a lot in professional baking. You can replace it with corn syrup or buy some at anywhere that sells cake decorating supplies. Wilton sells small containers of it.
By Charlotte #6
Chicago
on June 06, 2010
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This is a great recipe! Here's another great recipe to try after you've made your nougat: http://www.histoiresucree.com/recipes/renversee_nougat_fruits_confits.html
By Citrus Sue
Dandridge, TN
on December 16, 2009
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This was the first nougat recipe listed on Google. It sounds good, and fairly easy, but what in the heck is liquid glucose? I've heard of a simple sugar recipe, but never liquid glucose- sounds like something you'd get in an IV.
As a result, I'm giving this a poor rating- there should be at least a note explaining what this ingredient is- it may be known to candy makers but not to the average cook!
And, I'm moving on to the recipes at candy.about.com - I'm disappointed in FN!
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