Prepare the Baking Pan:
Line a 20×20 cm (8×8 inches) baking pan with parchment paper and place a sheet of edible wafer paper on the bottom. Prepare another sheet of wafer paper for later.
Prepare Nuts and Dried Fruits:
Toast nuts and prepare dried fruits. Keep them warm in the oven at 120°C (250°F).
Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Set aside.
Whisk the Egg Whites:
Place egg whites in a stand mixer bowl. Begin whisking once the honey reaches 110°C (230°F).
Cook the Honey:
Heat honey until it reaches 120°C (250°F), then pour into the egg whites while whisking.
Cook the Sugar Syrup:
Boil the sugar syrup, add glucose, and heat until it reaches 155°C (311°F). Pour into the egg white mixture.
Add Vanilla and Cocoa Butter:
Add vanilla and melted cocoa butter while continuing to whisk.
Mix in Nuts and Dried Fruits:
Fold in the warm nuts and dried fruits using a wooden spoon.
Transfer to Pan:
Press the nougat into the prepared pan, cover with wafer paper, and smooth out.
Cool and Cut:
Let the nougat cool completely, then trim the edges and cut into bars or squares.
Serving Suggestions
Serve as a festive holiday treat or give as a homemade gift.
Enjoy with a cup of coffee or tea for a delightful snack.
Pair with a glass of dessert wine for an elegant dessert.
Use as a topping for ice cream or crumble into yogurt.
Cooking Tips
Keep all ingredients ready before starting, as timing is crucial.
Use a candy thermometer to achieve the perfect consistency.
Warm the nuts before adding them to the nougat to ensure easy mixing.
Oiled knife: Use an oiled knife for cutting the nougat to prevent sticking.
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