Classic nougat

• whole blanched almonds↗100g g
• peeled pistachios↗100g g
• peeled forest nuts100g g
• edible rice paper↗2 sheets sheets
• icing sugar↗

  for dusting

• clear honey↗150g g

  (use honey with floral aroma for extra flavor)

• white granulated sugar↗300g g
• liquid glucose↗100g g
• egg whites2
• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Spread the nuts on a baking tray and toast in the oven for 10 minutes, then set aside (no need to cool). Cut two sheets of rice paper to fit a 20 × 20 cm square pan. Line the pan with one sheet of rice paper, grease the sides with oil, then dust the pan with icing sugar.

2. 2

   Place the honey in one saucepan, and in another saucepan combine the sugar, glucose and 100 ml water. Put the egg whites in a very clean bowl of a stand mixer with a whisk attachment and beat on low speed. Heat and boil the honey until the temperature reaches 121 °C on a digital cooking thermometer, then immediately pour the honey into the egg whites and increase speed to medium. While the whites and honey are being beaten, bring the sugar syrup to a boil and continue boiling until the temperature reaches exactly 145 °C on a digital thermometer. Slowly, evenly pour the hot syrup into the beaten whites. Continue beating for about 10 minutes until you obtain a thick, glossy, firm meringue. At this stage it is easy to under‑beat and hard to over‑beat, so keep beating until the meringue looks like a sticky chewing gum.

3. 3

   Using a spatula, mix the nuts (still warm), vanilla extract and a pinch of salt. Transfer the mixture into the prepared pan, then smooth it to distribute evenly (if you have a reverse spatula, now is the time to use it). Finally cover with the remaining sheet of rice paper and press down. Let the nougat set for at least 2 hours or leave it overnight.

4. 4

   To remove and cut, use a spatula to separate the nougat edges from the pan, then flip the pan onto a clean board and cut with a sharp, heated serrated knife into bars or squares. The nougat stores in an airtight container for up to a month.