300 gmalmonds380 gmcaster sugar230 gmmild honey120 gm liquid glucose2eggwhites4 sheetsconfectioner's rice paper (see note)
Preheat oven to 100C. Place almonds on a tray and keep warm in oven.
Combine sugar, honey, glucose and 100ml water in a saucepan and stir over medium heat to dissolve sugar, then cook over medium-high heat until mixture reaches 120C on a sugar thermometer (5-10 minutes).Start whisking eggwhites in an electric mixer on medium speed. Continue cooking sugar mixture until it reaches 135C (5-10 minutes). Eggwhites should be firm by this stage; if not, increase speed. When firm peaks form, pour hot syrup down side of bowl and whisk until smooth and glossy (3 minutes). Stir in warm almonds, then transfer to a 23cm square cake tin lined with plastic wrap, with 2 sheets of rice paper on the base. Smooth with a wet palette knife, top with remaining rice paper and smooth as much as possible. Set aside to cool, then refrigerate until firm (3-4 hours). Turn out, cut into small squares with a serrated knife and serve. Nougat will keep refrigerated in an airtight container for a week.
Note Confectioner's rice paper (not to be confused with Asian rice paper) is available from select delicatessens. It's intended to be eaten.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.
Nougat is quite easy to make; the trick is knowing how to make it as hard or soft as you prefer. This slightly soft version is adapted from a recipe by Greg Malouf. If you prefer a harder nougat, cook the sugar until it reaches 150C on a sugar thermometer. You can substitute any nuts, dried fruit or chocolate for the almonds.