Honey Nougat
Cuisine: Italian
Author: Epicurus.com Kitchens
Ingredients
  • 1 Cup hazelnuts
  • 1 Cup sugar
  • 1/2 Cup water
  • 3/4 Cup honey
  • 1 egg white
Instructions
  1. Toast hazelnuts in moderate oven on oven tray for 10 minutes. While nuts are warm, rub skins off using a clean tea-towel.
  2. Place sugar and water in small saucepan, stir over low heat until sugar is dissolved. Cook syrup, without stirring, until it reaches 140 degrees C. when tested with a candy thermometer or until syrup reaches soft crack stage.
  3. Stir honey into syrup and return to the boil until temperature is 140 degrees when tested with a candy thermometer or until syrup reaches soft crack stage.
  4. Beat egg white until stiff peaks form; continue to beat egg white while adding the hot syrup in a thin stream. Beat mixture constantly until it thickens and becomes stiff.
  5. Fold through hazelnuts; pour into lightly greased 8-inch heat-resistant square pan.
  6. Allow to cool and set overnight. Cut into bars and then squares using a wet knife.
  7. Wrap each piece of nougat in cellophane; refrigerate until required.
Notes
If you prefer, Almonds may be substituted for hazelnuts or mixed together to make this confection.

Chop cooled honey nougat and use as a topping or ingredient in ice cream, or as a garnish for cakes or cookies.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/honey-nougat/5790/