Honey and Nut Nougat

Ingredients

• • 100 g almonds
  • 75 g walnuts

• • 125 g sugar
  • 125 g honey
  • 1 egg white

• Oil, for greasing
• Icing sugar, for sprinkling

Directions

Prepare the Nuts:

• • Boil the almonds for 3 minutes to loosen the skins. Drain and peel.
  • Toast the almonds in a dry skillet for a few minutes until golden. Set aside.
  • Toast the walnuts in the same skillet for a few minutes until fragrant. Set aside.

Prepare the Mould:

• • Grease a 22×9 cm mould with oil.
  • Sprinkle icing sugar evenly to coat the bottom and sides of the mould.

Make the Syrup:

• • In a saucepan over medium heat, combine sugar and honey. Stir occasionally until the sugar dissolves.
  • Use a spoon to drop a small amount of syrup into cold water. When it forms a soft ball, remove the saucepan from heat.

Incorporate the Egg White:

• • Beat the egg white in a bowl until stiff peaks form.
  • Gradually add the syrup to the egg white, a little at a time, while stirring continuously.

Cook the Mixture:

• Return the mixture to low heat and cook, stirring constantly, until it thickens and reaches a stretchy consistency.

Assemble the Nougat:

• Remove the mixture from heat and fold in the toasted almonds and walnuts.
• Transfer the mixture to the prepared mould, pressing it down evenly.

Set and Serve:

• Refrigerate the nougat for 12 hours to set.
• Remove from the mould, slice into pieces, and enjoy!

5 Serving Suggestions

• • Wrap individual pieces in wax paper for gifting.
  • Serve alongside tea or coffee for a delightful pairing.
  • Add to a festive dessert platter with other treats.

• Enjoy as a topping for ice cream or yogurt.
• Use as a filling for baked goods like cookies or pastries.