Homemade nougat

Ingredients:

• 1 egg white
• 2 cups powdered sugar
• 1 teaspoon glucose syrup
• 2 tablespoons of honey
• 2 tablespoons of water
• 60 g peeled, flaked and roasted almonds

Preparation:

1. Line the bottom and sides of a 10x15cm baking dish with rice paper. Beat the egg whites in a heatproof bowl until stiff peaks form.
2. Combine the sugar, glucose syrup, honey, and water in a small saucepan. Place over very low heat and whisk for about 3-5 minutes, until the mixture reaches the crisp stage (when a drop of syrup dropped into cold water solidifies instantly), or until a candy thermometer reads 135°C (275°F). Remove from heat. Continuously whisking, pour the syrup into the egg whites and continue whisking until the mixture is smooth and begins to thicken.
3. Stir in the almonds and spread the mixture onto the rice paper in the prepared pan, pressing it firmly. Cover with another layer of rice paper and place a light weight on top, distributing its weight evenly over the surface. Let the nougat cool, then cut into squares, wrap in parchment paper, and store in an airtight container.