Ingredients

• 2 cups mixed nuts (hazelnuts, pistachios, almonds — lightly roasted)
• 2 cups granulated sugar
• 1 cup light corn syrup or honey
• 1/2 cup water
• 2 large egg whites
• 1/4 tsp salt
• 1 tsp vanilla extract
• Edible wafer paper or powdered sugar for dusting

Instructions

1. Prepare the pan: Line a baking dish with parchment paper or wafer paper. Lightly dust with powdered sugar.
2. Heat sugar syrup: In a saucepan, combine sugar, honey (or corn syrup), and water. Cook over medium heat until the mixture reaches 145°C (295°F) on a candy thermometer.
3. Whip egg whites: While the syrup cooks, beat the egg whites and salt in a large bowl until stiff peaks form.
4. Pour in hot syrup: Slowly pour the hot syrup in a thin stream into the whipped egg whites while mixing continuously at low speed.
5. Beat until thick: Increase the speed and continue beating until the mixture becomes thick, glossy, and holds its shape (about 6–8 minutes).
6. Add flavor & nuts: Mix in vanilla extract and fold in roasted nuts using a spatula.
7. Shape the nougat: Quickly spread the mixture evenly into the prepared pan. Cover with another layer of wafer paper or dust with powdered sugar.
8. Cool & cut: Let it cool completely at room temperature (at least 4 hours). Once firm, cut into bars or squares with a sharp knife greased with oil.

Tips

• Use a candy thermometer for best results — precision is key for perfect texture.
• Work quickly when mixing and spreading the nougat, as it sets fast.
• Store in an airtight container between parchment sheets at room temperature for up to 2 weeks.