While this treat requires you to pay attention to every step, it is not difficult and will result in a new treat for your family and friends to “ooh and ahh” over!
2 cups sugar
1/4 cup water
1/4 cup honey
2 egg whites, at room temperature
1 teaspoon pure vanilla extract
1 cup almond, toasted and chopped
Spray a 9 by 13-inch pan with cooking spray. Line the bottom and sides of the pan with parchment paper, allowing the paper to overhang by 5-6 inches on each side. Lightly spray the paper inside the pan.
In a medium saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber-colored and reaches 315 degrees F on a candy thermometer, about 15 to 20 minutes.
While the syrup is cooking, in a mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.
With the mixer running on low, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the almonds. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared pan. Sprinkle the remaining nuts on top. Fold the overhanging pieces of paper onto the surface of the mixture. Allow to set 24 hours at room temp.
Remove the paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in 1 inch squares or 1” by 1 1/2” bars. Wrap in parchment paper or waxed paper candy wrappers.