Almond Honey Nougat
Comments:	Chewy, sweet confection studded with three kinds of crunchy nuts and delicately scented with extracts and orange blossom water. This recipe requires careful timing, so be sure to have read the instructions carefully and have all of your ingredients prepared before beginning. It is best to make nougat on a clear day with low humidity as excess moisture in the air can interfere with the texture of the final product. *Orange blossom water can be found in Middle Eastern markets and in some large grocery or specialty stores; if you can't find orange blossom water, it can be omitted, but the flavor will not be quite the same. **This recipe calls for edible rice paper, also known as wafer paper; the rice paper helps prevent the nougat from sticking to everything and makes it easier to cut, serve, and store the candy [it can often be found in Asian food markets and in some gourmet stores, or purchased online]. Note that edible rice paper is not the same as thin rice paper wrappers intended for spring rolls; if you cannot find any, line your pan with parchment paper or foil and spray it thoroughly with nonstick cooking spray. Preparation time : 30 minutes
Ingredients	Preparation
2 cups [400 g] sugar 1 cup [250 mL] light corn syrup 1/2 cup [125 mL] honey 1/4 teaspoon [1 mL] salt 1/4 cup [60 mL] water 2 egg whites, at room temperature 2 teaspoons [10 mL] vanilla extract 1 teaspoon [5 mL] almond extract 1 teaspoon [5 mL] orange blossom water* 1/4 cup [60 g] butter, softened 3/4 cup [190 mL] toasted whole hazelnuts 3/4 cup [190 mL] toasted whole almonds 3/4 cup [190 mL] toasted whole pistachios Nonstick cooking spray Edible rice paper**	Line the bottom of a 9 x 13-inch [23 x 33-cm] baking dish with edible rice paper. Heat together sugar, corn syrup, honey, salt and water into a large heavy casserole over medium heat stirring until sugar dissolves. Use a wet pastry brush to wipe down the sides of the saucepan to prevent sugar crystals from forming. Insert a candy thermometer and leave to cook without stirring, until the candy thermometer reaches 252°F [122°C]. When sugar syrup is nearing the proper temperature, into the bowl of an electric beater, whisk egg whites until stiff peaks form, trying to time the beating so that the stiff peaks stage coincides with the proper temperature of the syrup. If the egg whites are ready before the syrup, stop the mixer so that they are not overbeaten and crumbly. Once sugar syrup reaches 252°F [122°C], carefully remove 1/4 cup [60 mL] of syrup and keep the rest of the syrup on the heat. Mixer running, slowly pour hot 1/4 cup [60 mL] syrup into a thin, steady stream into the egg whites. Whisk egg whites at high speed for 5 minutes, until they hold firm peaks. Meanwhile, cook sugar syrup until candy thermometer reaches 315°F [157°C]. Monitor the syrup carefully, as it can quickly overheat and burn near the end of the cooking process. Immediately remove casserole from heat. If you have a large heat-safe measuring cup with a spout, pour sugar syrup into the cup to make it easier to pour into the mixer. If not, be sure to be very cautious when working with such hot liquids. Mixer running, slowly pour hot syrup into beaten egg whites. Whisk egg whites on high for approximately 5 minutes more, until they hold their shape. Stop the mixer and add vanilla extract, almond extract, orange blossom water, and softened butter. Turn mixer back on and whisk for an additional 5 minutes, until a thick ribbon forms when the whisk is lifted from the bowl. By hand, stir in toasted whole hazelnuts, almonds and pistachios. Pour nougat into prepared pan, and use an offset spatula or knife sprayed with nonstick cooking spray to smooth the top. Cover the top completely with another sheet of rice paper. Place a second 9 x 13-inch [23 x 33-cm] baking dish on top of the nougat, and place a large book or other heavy object in the baking dish to weigh it down. When ready to cut the nougat, spray a knife with nonstick cooking spray and run it along the edges of the pan to loosen the candy. Unmold nougat out onto a cutting board. Using a knife sprayed with nonstick cooking spray, cut nougat into small squares or rectangles. Nougat can be served immediately or stored in an airtight container at room temperature. You might want to wrap the pieces into wax paper so that the sides do not stick together. Serve nougat at room temperature.