2. Heat the Sugar Mixture:
In a heavy saucepan, combine granulated sugar, honey, and water. Cook the mixture over medium heat, stirring occasionally until the sugar dissolves. Once dissolved, stop stirring and let the mixture continue cooking until it reaches 310°F (154°C) on a candy thermometer. This is the hard-crack stage, which will give your nougat its perfect texture.
3. Whip the Egg Whites:
While your sugar mixture is heating up, take a large bowl and beat the egg whites and salt using an electric mixer or stand mixer until stiff peaks form. This step is crucial for giving the nougat its light, airy texture, so make sure the egg whites are beaten well.
4. Combine the Mixtures:
Once the sugar syrup reaches 310°F (154°C), slowly pour it into the whipped egg whites while beating on low speed. Take care to pour the syrup gently to avoid splattering. Once the syrup is incorporated, increase the mixer speed to medium and continue beating until the mixture thickens and becomes glossy.
5. Add Flavor and Nuts:
Quickly stir in the vanilla extract and toasted almonds. The almonds give the nougat its signature crunch and nutty flavor, so be sure to fold them in evenly.
6. Transfer to the Pan:
Immediately pour the nougat mixture into the prepared pan. Spread it out evenly with a greased spatula or another sheet of wafer paper pressed on top to help smooth it. This will ensure that the nougat sets evenly and doesn’t stick.
7. Cool and Set:
Let the nougat cool completely at room temperature for at least 2 hours. It’s important to let it set undisturbed so that it firms up into a chewy, solid texture.
8. Cut into Pieces:
Once the nougat has fully cooled and set, remove it from the pan. Use a sharp knife to cut it into squares or rectangles, depending on your preferred serving size. If you used wafer paper, you can also remove it at this stage.
Tips for Success:
• Candy Thermometer: A reliable candy thermometer is key to achieving the perfect texture for the nougat. Be sure to monitor the temperature closely, as the sugar syrup can easily burn if it goes over 310°F.
• Toasting Almonds: Toasting the almonds brings out their natural oils and enhances their flavor. Simply place the almonds in a dry skillet over medium heat and stir occasionally until golden brown and fragrant.
• Storage: Store the homemade almond nougat in an airtight container at room temperature. It should stay fresh for up to 1 week. If you plan to keep it longer, store it in the refrigerator to extend its shelf life.
Why You’ll Love This Homemade Almond Nougat:
• Deliciously Nutty: The toasted almonds add a satisfying crunch and nutty flavor that pairs perfectly with the sweetness of the honey and sugar.
• Light and Chewy: Despite its rich ingredients, the nougat is light and airy thanks to the whipped egg whites, giving it a melt-in-your-mouth texture.
• Customizable: You can easily adapt this recipe to suit your preferences. Try adding different nuts like pistachios or hazelnuts, or even a drizzle of dark chocolate for an extra indulgence.
