Question: how to make almond nougat
Options:
Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer with the paddle attachment, beat 2 egg whites on high until stiff peaks form. Drizzle in the honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla and 2 1/2 cups almonds. Transfer to an oiled parchment paper–lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.
Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer with the paddle attachment, beat 2 egg whites on high until stiff peaks form. Drizzle in the honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla and 2 1/2 cups almonds. Transfer to an oiled parchment paper–lined baking sheet; flatten to 1 inch thick with a rolling pin.Grill over medium heat 2 hours, then cut into squares.
Answer: Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer with the paddle attachment, beat 2 egg whites on high until stiff peaks form. Drizzle in the honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla and 2 1/2 cups almonds. Transfer to an oiled parchment paper–lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.