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- 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
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