Almond-Pistachio Nougat

1. Stage

Preheat the oven to 200 degrees F. Spread the almonds and pistachios on a large baking sheet and keep warm in the oven. Line an 8-inch square baking pan with parchment paper, allowing the paper to hang over on two opposite sides. Lightly spray the paper with vegetable oil spray. In a bowl, combine the cornstarch and confectioners' sugar and dust the pan with half of the mixture.

2. Stage

In a medium saucepan, combine the 1 2/3 cups of granulated sugar with 1/4 cup of the honey and the water and bring to a boil. When the temperature of the syrup reaches 245 degrees F on a candy thermometer, after 20 to 30 minutes, bring the remaining 1/2 cup honey to a boil in a small saucepan. Continue cooking the sugar syrup.

3. Stage

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt until firm peaks form. Add the remaining 1 tablespoon of granulated sugar and beat until combined.

4. Stage

When the pure honey reaches 265 degrees F on a candy thermometer, after 5 to 8 minutes, add it in a fast, steady steam to the egg whites with the mixer at medium-high speed. When the sugar syrup reaches 305 degrees F, add it to the egg whites in a fast, steady stream and beat at high speed until the mixture is pale, 3 to 5 minutes. Using an oiled wooden spoon, immediately stir in the hot nuts (the nougat will be a bit stiff).

5. Stage

Scrape the nougat into the prepared pan, and, using oiled hands, press it into an even layer. Dust the remaining cornstarch mixture on top, cover, and let cool.

6. Stage

Lift the nougat from the pan and brush off the excess cornstarch powder. Using a serrated knife, cut the nougat into 3/4-inch slices. Cut the slices in pieces and serve, or wrap in wax paper and store in an airtight container for up to 2 weeks. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.