Honey-Almond Crunch Nougat Ingredients:
1 cup raw almonds (or any nuts you prefer)
1 cup granulated sugar
1/2 cup honey
2 large egg whites
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter (for greasing)
Optional: A pinch of cinnamon for a warm flavor
Lightly grease an 8×8 inch square baking dish with unsalted butter. You can also line it with parchment paper for easy removal later.
Preheat oven to 350°F (175°C). Spread the raw almonds on a baking sheet and toast them for about 8-10 minutes, until they are golden and fragrant. Keep an eye on them to prevent burning. Let them cool.
In a small saucepan, combine the granulated sugar, honey, sea salt, and a pinch of cinnamon (if using). Heat over medium heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and allow it to simmer without stirring until it reaches a soft ball stage (around 240°F or 115°C on a candy thermometer).
While the sugar syrup is cooking, place the egg whites in a mixing bowl and whip them with an electric mixer on medium speed until stiff peaks form. This usually takes about 2-4 minutes.
Once the sugar syrup is ready, carefully pour it into the whipped egg whites while continuing to mix on low speed. Be cautious as the syrup will be hot. Increase the speed to medium-high and continue to beat the mixture until it becomes glossy and thick.
Gently fold in the toasted almonds and vanilla extract into the nougat mixture using a spatula. Make sure the nuts are evenly distributed.
Pour the nougat mixture into the prepared baking dish, spreading it evenly. Press it down gently with a spatula to smooth the top. Let it cool at room temperature for at least 2 hours, or until it’s firm.
Once cooled and set, lift the nougat out of the baking dish using the parchment paper (if used), and transfer it to a cutting board. Cut it into squares or rectangles.
Store nougat in an airtight container at room temperature for up to two weeks. If stacking layers, place parchment paper between the pieces to prevent sticking.
Enjoy your homemade Honey-Almond Crunch Nougat!
