Nougat

Preheat your oven at 150 C / 300 F degrees.

Place your nuts on a baking tray with parchment paper.

Place in the oven for 15 minutes.

At the end of cooking, let cool down.

Pour the water, sugar and glucose in a sauce pan.

Pour the honey in another sauce pan.

Place a rectangular pastry ring (20 cm x 25 cm), grease it and place a matzo paper in it.

Heat the honey at medium heat, heat the other sauce pan at high heat.

Start whisking the egg whites in your food processor.

When the honey reaches 120 C / 250 F degrees, pour slowly on the foamy egg whites and keep on whisking.

When the sugar and glucose syrup reaches 150 C / 300 F degrees, pour slowly on the egg whites and keep on whisking.

Whisk 1 or 2 more minutes to get a nice meringue.

Add the nuts, combine.

Pour immediately in your pastry ring, flatten the surface with a spatula and cover with the second matzo paper.

Press gently to avoid any air bubble and flatten again.

Leave to rest at room temperature for 24 hours before cutting your nougat.

Help remove the pastry ring with a large knife and cut your nougat in strips (soak your blade in hot water between each cut).