Almond and Honey Nougat

Recipe by Ness73
READY IN: 30mins
YIELD: 60 pieces




  • Preheat oven to 150 degrees Celsius
  • Place nuts in a roasting tray, dry roast for 20 minutes. Reduce oven to 100 degrees C; keep nuts warm.
  • Line a 20cm x 30cm x 3cm baking tray with baking paper. Place 2 sheets of rice paper in tray, covering the bottom of the tray.
  • Place water, sugar and glucose in a saucepan and bring to the boil over medium heat. Cook to 150 degrees C (using candy thermometer).
  • Place honey in second saucepan, bring to the boil over medium heat and cook to 135 degrees Celsius.
  • A few minutes before honey reaches 135 degrees C, beat egg whites and cream of tartar to soft peaks in a large bowl with an electric mixer.
  • While continuing to mix at low speed, drizzle in hot honey; add sugar syrup in the same manner. Continue to beat at low speed for about 5 minutes.
  • Using a wooden spoon, stir in warm nuts.
  • Pour nougat into prepared tray; flatten with a wet metal spoon.
  • Cover with remaining sheets of rice paper. Refrigerate when cold.
  • To cut when set, turn out onto chopping board and slice with a large knife.