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2 egg whites, room temperature
2 3/4 cups granulated sugar (500 g), plus 2 tbsp
1 cup honey
1/3 cup / 80 ml water
2 tablespoons light corn syrup (optional)
1 vanilla bean, seeds scraped from inside (optional)
1 teaspoon vanilla extract
2 cups add-ins (toasted nuts, seeds, dried fruit, etc)
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- Line a bar tin with parchment paper, (or Rice Paper) and set aside.
- Use a clean, dry stand mixer to whip the egg whites to stiff peaks with 2 tablespoons of the sugar. In the mean time, in a small saucepan, over medium heat, bring the honey to 120°C on a candy thermometer. Also, at the same time, in a medium saucepan, combine the remaining 2 3/4 cups sugar, water, and corn syrup (if using). Over medium heat, bring this mixture to 150°C on a candy thermometer. Carefully and gently swirl the mixtures in their pans now and then, use a pastry brush dipped in water to brush any sugar from the sides of the pan. You want the honey to hit its temp first, followed by the sugar shortly thereafter.
- With the mixer running, slowly pour the 120°C honey down the side of the bowl into the egg whites. Let the mixer keep running, and as soon as your sugar mixture hits 150°C, slowly pour the sugar mixture into the bowl as well, using the same technique (down the side of the bowl). Continue mixing for five minutes or so, until the temperature of the nougat is no longer hot. At this point, stir in the vanilla bean seeds and extract. Remove the bowl from the mixer, and fold in the nuts and seeds by hand.
- Transfer the nougat into the parchment/Rice Paper-lined tins, Allow to cool then remove and store in an air-tight container.
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