Almonds sugar honey dessert


125 grams honey
225 grams glucose syrup
190 grams caster sugar
2 egg whites
rice paper for lining (available from Asian groceries)
200 grams blanched almond kernels, toasted
grated zest of 1 lemon

Cooking method:  
Place the honey and 175 grams of the glucose syrup in a small heavy-based saucepan. Stir over low heat until well combined, then cook until the temperature reaches 130C on a kitchen thermometer.
Meanwhile, put the sugar, remaining glucose syrup and 50 ml water in another small heavy-based saucepan. Stir over low heat until the sugar has dissolved, then cook until the temperature reaches 170c.
While the syrups are cooking, beat the egg whites using electric beaters until stiff peaks form.
As soon as the honey reaches 130c very slowly pour it into the egg whites, beating continuously. When the sugar syrup reaches 170c, very slowly add it to the egg whites and continue beating until the mixture has cooled enough so that it is just hot, but not hot enough to burn you.
Lightly grease a 15 x 25 cm tray and line with rice paper.
Stir the almonds and zest into the nougat mixture, then pour it into the prepared tray.
Cover the top of the nougat with more rice paper, cutting the sheets to fit.
Leave to stand until cool, then cut into 12 pieces.

The nougat will keep in an airtight container for up to 1 month (if it lasts that long!).

Note: Work quickly when mixing the almonds and zest as the mixture will harden before you know it.
The bowl and beaters will be difficult to clean straight after – no problem – just leave it to soak in water and after a few hours it should be much easier to clean.
If you can’t find blanched almonds, use unblanched – I didn’t notice any difference in taste.


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