Soft nougat with honey

Nougat exists in many countries. They say it comes from the East, but it is also a favourite dessert in Europe. In Spain and Italy it is related to Christmas. In Greece it is a traditional dessert and we enjoy it in many places.

The following recipe is for soft nougat where I use almonds but we can substitute them with hazelnuts or pistachios or all three together. I buy raw almonds and bake them in the air fryer at 170°C for 5-6'.

Ingredients

400g toasted almonds

220g honey

360g sugar

30g glucose

100g water

65g egg white

30g sugar

Some sunflower oil

Lightly grease two sheets of baking paper with oil.

Heat the honey to 125°C.

In another saucepan heat the sugar, water and glucose to 145°C.

Meanwhile, in the mixer we beat the egg white with 30g of sugar until it forms a meringue.

When the honey reaches the desired temperature, we lower the mixer to medium speed and add it slowly to the meringue.

Then we add the syrup slowly. Beat for a few more minutes to cool.

Outside the mixer, we add the almonds.

We spread the mixture on the baking paper until it reaches the desired thickness.

We place the other baking paper on top.

Flatten the surface with a rolling pin.

Let the nougat cool completely. Cut into pieces with a large greased knife.

Pack them in greased baking paper.