Almond Nougat Candy

Toast nuts over low heat in pan or in a low heat oven, turning and stirring occasionally until golden brown in spots. Let cool.

Pour honey into a large stainless steel or glass heatproof bowl and set over a pot with an inch or so of just barely simmering water (a bain marie). The water should not touch the bottom of the bowl. Heat honey until melted and runny.

Whisk egg whites until stiff peaks form, check stiffness by turning bowl upside down, whites should stay in place.

Add the whisked eggs slowly into the melted honey, stirring all the while.

Stir over the gentle heat of the bain marie for 45 mins. The mixture will slowly thicken and turn paler in color.

Use food thermometer to check temp. When mixture reaches 234°F (112°C) it has reached the soft ball stage and is ready for the addition of the nuts. If you don't have or want to use thermometer, you can do a soft ball test by spoon dropping a bit of the mixture into a bowl or glass of water. If the mixture hardens into a soft ball that holds its shape and doesn't not dissolve into the water, then it's ready. If not, stir a bit longer and retest.

Once the almonds are added, stir for another 30 mins or so until the mixture becomes very, very thick and you can barely stir anymore.

Prepare a silicone mat or sheet of parchment paper by generously sprinkle cornstarch all over.

Scrape the mixture out onto mat or paper and sprinkle with cornstarch generously on top and sides as well to coat all over.

Press down on nougat with a cutting board or with your hands to flatten the nougat to your desired height.

Let cool completely, then cut into rectangles with a very lightly oiled sharp knife.

Store in air tight container for a up to 2 weeks.