Ease of preparation rating: Medium
Yield: 18-24 pieces
Ingredients:
- Non-stick cooking spray
- 1 ½ cups (350 ml) honey
- 2 cups (470 ml) sugar
- 2 egg whites
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) salt
- Zest of 1 lemon
- 1 cup (240 ml) whole almonds, toasted
- 1 cup (240 ml) whole hazelnuts, peeled and toasted
- 1 cup (240 ml) whole pistachios, toasted
Method:
Line the bottom of a rectangular baking dish with parchment paper, then mist with cooking spray. Heat honey and sugar in a saucepan over medium heat, fitted with a candy thermometer, stirring periodically. When sugar mixture reaches 300 F (150 C), remove from heat.
Meanwhile, whip egg whites with vanilla until stiff peaks form.
Temper the egg whites by drizzling in about ¼ cup (60 ml) of the hot sugar mixture while whipping. Continue adding hot sugar mixture to the egg whites while beating briskly until thick and shiny (6 to 8 minutes). Add salt and beat to combine.
Add lemon zest, toasted almonds, hazelnuts, and pistachios to nougat and fold in until thoroughly combined.
Pour nougat mixture into prepared baking dish and press with a greased offset spatula to level. Mist the top of the nougat with cooking spray and layer with another sheet of parchment paper. Place a heavy object on top of the baking dish to weigh down the nougat. Set aside to settle for at least 1 hour at room temperature.
Slice with an extra sharp knife when ready to serve.
Buon appetito!
You might also like these recipes
