Honey and Almond Nougat Bars

What you need

• 300 g (11 oz) blanched almonds
• 500 g (2 1/3 cups) granulated sugar
• 320 g (1 cup) honey
• 4 egg whites
• 1 pinch cream of tartar
• 180 ml (3/4 cup) water
• 4 sheet wafer paper, edible, also sold as rice paper or oblea

Method

Restated from the original video

1. 1

   Line a 22 cm (9 in) round cake pan with baking paper, then lay a sheet of wafer paper over the bottom.

2. 2

   Preheat the oven to 180 °C (350 °F). Spread the almonds on a baking tray.

3. 3

   Toast the almonds until deep golden, 10-15 min. Leave them warm.

4. 4

   Heat the water, honey and sugar in a saucepan on medium-high, stirring until every sugar crystal has dissolved.

5. 5

   Stop stirring and boil until a sugar thermometer reads 143 °C (290 °F), 15-20 min. Wipe crystals off the pan sides with a damp brush as they form.

6. 6

   While the honey and sugar cook, whisk the whites with the cream of tartar in a stand mixer until they hold stiff peaks.

7. 7

   With the mixer running, pour the hot honey-sugar mixture into the whites in a thin stream. Keep whisking until the mixture starts to firm, 4-5 min.

8. 8

   Swap the whisk for the paddle and beat until the bowl feels cool, 4-5 min.

9. 9

   Fold in the warm almonds with a spatula.

10. 10

    Scrape the mixture into the lined pan and cover it with a second sheet of wafer paper.

11. 11

    Press the top flat with a slightly smaller pan or the back of a spoon.

12. 12

    Chill until firm, 1-2 hours. Cut into thin wedges with a sharp, oiled knife and serve.

13. 13

    Store the nougat in an airtight container at room temperature for up to 4 days.

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