Ingredients:

  • 1 ½ cups (170g) blanched almonds, roughly chopped
  • 1 cup (130g) shelled pistachios, roughly chopped
  • ½ cup (60g) hazelnuts, roughly chopped
  • ½ cup (120ml) water
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) liquid honey
  • 2 large egg whites, room temperature
  • ¼ teaspoon salt
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest (optional)
  • Rice paper (edible wafer paper), enough to line an 8x8 inch baking pan

Instructions:

  1. Line an 8x8 inch baking pan with rice paper, ensuring it covers the bottom and sides.
  2. Spread the almonds, pistachios, and hazelnuts on a baking sheet and toast in a preheated oven (350°F / 175°C) for 8-10 minutes, or until lightly golden and fragrant. Set aside.
  3. In a heavy-bottomed saucepan, combine the water, sugar, and honey. Cook over medium heat, stirring until the sugar dissolves.
  4. Continue cooking, without stirring, until the syrup reaches 300°F (149°C) on a candy thermometer. Remove from heat.
  5. While the syrup is cooking, beat the egg whites and salt in a stand mixer (or with a hand mixer) until stiff peaks form.
  6. Gradually pour the hot sugar syrup into the egg whites in a thin, steady stream, while continuing to beat on medium speed.
  7. Increase the mixer speed to high and beat for 5-7 minutes, or until the mixture is thick, glossy, and slightly cooled.
  8. Beat in the softened butter, vanilla extract, and orange zest (if using).
  9. Gently fold in the toasted nuts until evenly distributed.
  10. Pour the nougat mixture into the prepared baking pan and spread evenly.
  11. Cover with rice paper and refrigerate for at least 4 hours, or preferably overnight, to allow the nougat to set completely.
  12. Once set, remove the nougat from the pan and cut into 2-inch squares. Serve and enjoy!