Line a 20×20 cm (8×8 inches) baking pan with parchment paper and place a sheet of edible wafer paper on the bottom. Prepare another sheet of wafer paper for later.
Prepare Nuts and Dried Fruits:
Toast nuts and prepare dried fruits. Keep them warm in the oven at 120°C (250°F).
Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Set aside.
Place egg whites in a stand mixer bowl. Begin whisking once the honey reaches 110°C (230°F)
.Whisk the Egg Whites:
Cook the Honey:
Heat honey until it reaches 120°C (250°F), then pour into the egg whites while whisking.
Cook the Sugar Syrup:
Boil the sugar syrup, add glucose, and heat until it reaches 155°C (311°F). Pour into the egg white mixture.
Add Vanilla and Cocoa Butter:
Add vanilla and melted cocoa butter while continuing to whisk.
Mix in Nuts and Dried Fruits:
Fold in the warm nuts and dried fruits using a wooden spoon.
Transfer to Pan:
Press the nougat into the prepared pan, cover with wafer paper, and smooth out.
Let the nougat cool completely, then trim the edges and cut into bars or squares.
Cool and Cut:
Serving Suggestions
Serve as a festive holiday treat or give as a homemade gift.
Enjoy with a cup of coffee or tea for a delightful snack.
Pair with a glass of dessert wine for an elegant dessert.
Use as a topping for ice cream or crumble into yogurt.
Cooking Tips
Keep all ingredients ready before starting, as timing is crucial.
Use a candy thermometer to achieve the perfect consistency.
Warm the nuts before adding them to the nougat to ensure easy mixing.
Oiled knife: Use an oiled knife for cutting the nougat to prevent sticking.
