White Honey Nougat with Almonds and Pistachios

9 ingredients

12 steps

What you need

Restated from the original video

1
Heat the oven to 150 °C (300 °F). Spread the almonds and pistachios on a tray and toast until fragrant, 10-12 min. Leave them in the switched-off oven to stay warm.
2
Line a 20 x 20 cm (8 x 8 in) tin with one sheet of wafer paper, trimmed to fit the base.
3
Heat the honey in a small saucepan over medium heat to 120 °C (250 °F), using a candy thermometer. Keep it hot.
4
In a second pan, combine the sugar, glucose syrup and water. Boil without stirring to 145 °C (293 °F), the hard-crack stage.
5
While the syrups heat, whisk the whites with the salt to stiff peaks in a large heatproof bowl.
6
With the whisk running, pour the hot honey into the whites in a thin stream. Keep whisking until the mixture is thick and glossy, 3-4 min.
7
Pour in the sugar syrup the same way, whisking on high. Continue until the mass turns white, holds its shape and is stiff enough to pull the whisk, about 5 min. The hot syrups cook the whites, but use pasteurized eggs for safety.
8
Fold in the warm almonds and pistachios with a stiff spatula, working fast, as the nougat sets quickly.
9
Scrape it into the tin and press flat with a wet spatula. The mass is very sticky, which is normal.
10
Cover with the second sheet of wafer paper and set a flat board with a heavy weight on top.
11
Leave at room temperature until firm, at least 2 hours.
12
Cut into bars with a serrated knife. Store in an airtight tin, with parchment between the layers, away from heat and damp.

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