Nougat

Makes about 24 pieces

• 3 c. sugar + 1 tsp. sugar

• ⅓ c. light corn syrup

• ½ c. water

• 1 c. honey

• 3 egg whites

• pinch of salt

• 4. c unsalted toasted nuts (almonds, pistachios, or hazelnuts) coarsely chopped

• ½ tbsp. vanilla, lemon, orange, or num extract

• edible rice wafer sheets (see Amazon or a baking store near you)

• cooking spray

• parchment paper

• candy thermometer

In a saucepan, mix in sugar, corn syrup, and water. Cook until the mixture reaches 300°F with a candy thermometer. Set aside. Bring honey to a simmer in a saucepan until it reaches 250°F with the thermometer. Remove from heat. In a mixer, on high, place in egg whites, salt, and 1 tsp. sugar. Mix until stiff peaks form. Lower speed. Add honey and extract. Then add sugar mixture. Continue mixing until well blended. Remove bowl from mixer. Fold in nuts. In a large 1 ½” deep pan, lay down a large piece of parchment paper. Spray with cooking spray. Pour out nougat from the bowl. Place a greased piece of parchment paper on top. Mixture should be 1” thick, so adjust pan size to allow for this thickness. Remove the top piece of parchment. Place wafer sheet(s) to fit on top of nougat. Place the paper back on top and press down to allow wafer to adhere to nougat. Flip the pan over. Remove parchment paper from bottom. Add wafer paper. Place parchment paper back on top. Press down again or to allow the wafer to adhere to nougat. Remove parchment from top. Trim edges of nougat so they are even. Cut nougat into 2” rectangles.

Note: You can lay down a piece of parchment paper on a working surface. Spray with cooking spray. Pour out nougat onto parchment. Place another piece of greased parchment on top. Shape nougat between parchment to form a large rectangle about 1” thick. This will allow for more even placement of wafer on nougat.