Almond and Pistachio Honey Nougat

What you need

• 250 g (3/4 cup) honey
• 300 g (1 1/2 cups) granulated sugar
• 100 g (1/3 cup) glucose syrup
• 80 ml (1/3 cup) water
• 2 large egg whites, pasteurized
• 200 g (1 1/3 cups) whole blanched almonds
• 60 g (1/2 cup) shelled unsalted pistachios
• 2 sheets edible wafer paper

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Toast the almonds on a baking tray until light golden, 10 min. Mix with the pistachios and keep warm in the switched-off oven.

2. 2

   Line the base of a 20 cm square tin with a sheet of wafer paper, trimmed to fit.

3. 3

   Tip the whites into a spotless, grease-free mixer bowl and attach the whisk. Use pasteurized whites, since the hot syrups only partly cook them.

4. 4

   Heat the honey in a small saucepan over medium heat to 125 °C (257 °F), 8-10 min.

5. 5

   At the same time, stir the sugar, glucose syrup and water in a second saucepan over medium-high heat until the sugar dissolves. Boil without stirring until it reaches 150 °C (302 °F).

6. 6

   When the honey is nearly ready, whip the whites on medium-high until they hold stiff peaks.

7. 7

   With the mixer on medium, pour the hot honey in a thin stream down the side of the bowl. Whip until thick and glossy, about 4 min.

8. 8

   Pour in the 150 °C (302 °F) sugar syrup the same way. Whip on medium-high until the mass is very thick, holds its shape and the bowl is only warm, 10-15 min.

9. 9

   Fold in the warm almonds and pistachios quickly with an oiled spatula.

10. 10

    Scrape the nougat into the tin and press it level with an oiled spatula. Cover with the second sheet of wafer paper and press down firmly.

11. 11

    Weigh the top down lightly with a flat board and let it set in a cool, dry room for at least 8 hours or overnight.

12. 12

    Turn out, trim the edges and cut into bars about 2 cm wide with an oiled, sharp knife. Wrap the bars individually and keep them airtight at room temperature.

Imported from freeplant.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.