This recipe requires careful timing, so be sure to have read the instructions carefully and have all of your ingredients prepared before beginning. It is best to make nougat on a clear day with low humidity. For easily printable instructions, please refer to the Almond Honey Nougat recipe. To begin, assemble your ingredients and supplies:
- 3/4 cup whole hazelnuts, toasted
- 3/4 cup whole almonds, toasted
- 3/4 cup whole pistachios, toasted
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup honey
- 1/4 tsp salt
- 1/4 cup water
- 2 egg whites, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup (1/2 stick) softened butter
- 1 tsp orange blossom water* (see note)
- edible rice paper* (see note)
- candy thermometer
- 9x13 pan
- Large stand mixer with whisk attachment
This recipe also calls for edible rice paper, also known as wafer paper. The rice paper helps prevent the nougat from sticking to everything and makes it easier to cut, serve, and store the candy. It can often be found in Asian food markets and in some gourmet stores, or purchased online. Sugarcraft carries rice paper, and I have had good luck buying it on ebay for a low cost. (Note that edible rice paper is not the same as thin rice paper wrappers intended for spring rolls). If you cannot find any, line your pan with parchment paper or foil and spray it thoroughly with nonstick cooking spray.
