Nougat Montilimar

By JDARK

Ingredients

• 2-2/3 cups almonds, toasted
• 1 cup pistachios, toasted
• 2-1/2 cups sugar
• 3/4 cup plus 2 tablespoons corn syrup
• 9 tablespoons water
• 1-3/4 cups honey
• 1/3 cup egg whites (or 1 1/2 whites)
• Cornstarch, for dusting
• 8 to 12 ounces bittersweet chocolate, tempered

Details

Servings 24
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1. Toast the almonds and pistachios at 325 degrees F for 20 minutes on a baking sheet.
2. Combine the sugar, corn syrup and water in a saucepan and cook to 330 degrees F.
3. When the sugar reaches 265 degrees F, start to heat the honey in a separate pan and bring it to a low boil.
4. Whisk the egg whites to stiff peaks with an electric mixer, being careful not to over whisk.
5. With the mixer still on high, gradually add the honey, pouring it down the side of the bowl.
6. Continue to whisk.
7. When the sugar reaches 330 degrees F, pour it over the honey meringue.
8. Mix for 5 minutes at medium speed.
9. Switch to the paddle and continue mixing for another 5 minutes.
10. Using a spatula, incorporate the warm nuts. This will be sticky.
11. Apply cooking spray to parchment lined sheet pan.
12. Pour the nougat onto the parchment paper and flatten or spread to 3/4-inch thick with cornstarch-dusted hands or rolling pin.
13. Rest overnight at room temperature.
14. Cut to desired sized pieces and dip half in chocolate or drizzle chocolate over the top.