Active Time
45 MIN
Total Time
1 HR
Yield
Serves : Makes about 2 pounds
© Christina Holmes

How to Make It

Step 1    

Preheat the oven to 200°. Spread the almonds and pistachios on a large baking sheet and keep warm in the oven. Line an 8-inch square baking pan with parchment paper, allowing the paper to hang over on two opposite sides. Lightly spray the paper with vegetable oil spray. In a bowl, combine the cornstarch and confectioners' sugar and dust the pan with half of the mixture.

Step 2    

In a medium saucepan, combine the 1 2/3 cups of granulated sugar with 1/4 cup of the honey and the water and bring to a boil. When the temperature of the syrup reaches 245° F on a candy thermometer, after 20 to 30 minutes, bring the remaining 1/2 cup of honey to a boil in a small saucepan. Continue cooking the sugar syrup.

Step 3    

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt until firm peaks form. Add the remaining 1 tablespoon of granulated sugar; beat until combined.

Step 4    

When the pure honey reaches 265° F on a candy thermometer, after 5 to 8 minutes, add it in a fast, steady steam to the egg whites with the mixer at medium-high speed. When the sugar syrup reaches 305° F, add it to the egg whites in a fast, steady stream and beat at high speed until the mixture is pale, 3 to 5 minutes. Using an oiled wooden spoon, immediately stir in the hot nuts (the nougat will be a bit stiff).

Step 5    

Scrape the nougat into the prepared pan, and, using oiled hands, press it into an even layer. Dust the remaining cornstarch mixture on top, cover and let cool.

Step 6    

Lift the nougat from the pan and brush off the excess cornstarch powder. Using a serrated knife, cut the nougat into 3/4-inch slices. Cut the slices in pieces and serve, or wrap in wax paper and store in an airtight container for up to 2 weeks.

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