This extraordinarily good-tasting soft honey nougat made from nuts and honey is a real delicacy. It's really easy to make it yourself.
Keyword honey, pistachio
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Use a stand mixer
Spread nuts on a pan and toast for about 5-10 minutes. Set aside to cool.
Combine 160 g sugar, honey and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 134 °C, about 3 to 5 minutes.
At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. Add 40 g sugar and mix 1 minute. With the mixer running slowly, very carefully stream hot syrup into egg whites.
Beat until meringue is thick and has cooled slightly, 16-20 minutes. Remove the bowl from the mixer and add toasted nuts, to meringue; mix nougat with a rubber spatula to distribute evenly.
Place nougat on the prepared pan, spreading in an even layer. Top with second sheet of rice paper. Use spatula to press the nougat into an even layer. Let nougat set at room temperature for overnight.
Cut with a knife and store in an airtight container for 2 to 3 days.