400 G Honey
250 G Sugar
2 x Large Egg Whites (separated)
1 x Tsp Vanilla Extract
1 x Pinch Salt
3 x Cups Roasted Almonds / Mixed Nuts
1 1/2 x Cups Roasted Pistachio Nuts
90 G Mixed Dried Fruits (Cherries, Mango, Cranberries, Lemon or Orange Zest etc)
2 x Rice Paper or Wax paper with Corn Starch.
Place the honey and sugar into a pot over low heat, stir until the sugar has completely dissolved, Beat the egg whites with salt until soft peaks form, whisk by whisk add in the eggs to the honey mixture until all the eggs are in as well as the vanilla, the mixture will turn glossy white in color, continue to cook for approx 40m min or until the mixture forms ribbon on the surface when lifting the spoon and stays for 5 seconds before it dissolves back into the mixture also test a small ball of nougat in cold water to fill firmness when cold, add in the nuts and fruits options. Mix well “make sure the filling is hot as this will help with the spooning part”.
In a prepared pan apply thin coat of starch and then the rice paper, spoon the hot mixture into the pan. Place the second rice paper on top, cover with cling wrap and make sure o smooth out the nougat evenly.
Allow to rest for about 6 hours before removing it from the pan and cutting it into shapes and wrapping it.
Tip: You can basically use any filling make your nougat unique and according to your taste.