Directions
1. Prepare the Nougat Mixture:
Line an 8×8-inch baking pan with parchment paper, leaving some overhang to lift out the nougat later.
In a saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring occasionally, until the mixture reaches 260°F (127°C) on a candy thermometer.
2. Whip the Egg Whites:
While the syrup is heating, whip the egg whites in a large mixing bowl until stiff peaks form.
3. Combine Syrup with Egg Whites:
Once the syrup reaches temperature, slowly pour it into the egg whites with the mixer on low speed.
Increase the mixer speed to medium-high and continue beating until the mixture thickens and becomes glossy.
Add the vanilla extract and chopped nuts; stir until evenly combined.
4. Shape and Set the Nougat:
Quickly transfer the nougat mixture into the prepared pan and spread it evenly with a spatula.
Let it cool at room temperature for at least 2 hours, or until fully set.
5. Optional Chocolate Coating:
Melt the chocolate in a double boiler or microwave, stirring until smooth.
Cut the nougat into bars. Dip each bar into the melted chocolate, letting excess drip off. Place on parchment-lined trays to set.
6. Chill and Serve:
Refrigerate the chocolate-coated bars for about 20 minutes or until the chocolate is firm.
Serve and enjoy!
Serving & Storage Tips
Serving: Enjoy these bars on their own or with a hot beverage like coffee or tea. They also make a lovely addition to holiday treat trays.
Storage:
Store in an airtight container at room temperature for up to 1 week.
For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
