Line an 8×8-inch baking pan with edible rice paper sheets or parchment paper. If using parchment paper, lightly grease it to prevent sticking.
Whip the Egg Whites:
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of salt until stiff peaks form. Set aside while you prepare the sugar syrup.
Make the Sugar Syrup:
In a medium saucepan, combine the granulated sugar, honey, corn syrup, and water. Stir gently to combine and then cook over medium heat without stirring, using a candy thermometer to monitor the temperature.
Cook the syrup until it reaches 250°F (121°C).
Combine Syrup with Egg Whites:
Once the sugar syrup reaches 250°F, immediately but slowly pour it in a thin stream into the whipped egg whites while the mixer is running on low speed. Be careful not to pour the syrup directly onto the whisk to avoid splattering.
After adding the syrup, increase the mixer speed to high and continue beating until the mixture is thick, glossy, and starts to lose its shine (about 8-10 minutes). The mixture should be warm but not hot.
Add Nuts and Flavor:
Add the vanilla extract and the toasted almonds (or mixed nuts) to the nougat mixture. Mix gently with a spatula to incorporate the nuts evenly.
Shape the Nougat:
Pour the nougat into the prepared pan, spreading it evenly with an offset spatula. You may use another sheet of rice paper on top to smooth the surface if desired.
Cool and Slice:
Let the nougat set at room temperature for several hours or overnight until firm. Once set, lift it out of the pan using the paper and transfer it to a cutting board.
Cut the nougat into small squares or rectangles with a sharp knife. If it’s too sticky, lightly oil the knife or dust it with powdered sugar.
Serve:
Store the nougat in an airtight container, separating layers with parchment paper to prevent sticking.
Prep Time: 20 minutes | Cook Time: 20 minutes | Set Time: 3-4 hours or overnight | Total Time: 4-5 hours | Servings: About 20 pieces | Calories: Approximately 150 kcal per piece
