# Components:
→ Nuts
01 - 3.5 oz roasted almonds, roughly chopped
02 - 1.75 oz roasted pistachios, roughly chopped
→ Nougat Base
03 - 4.25 oz honey
04 - 7 oz granulated sugar
05 - 2.7 fl oz water
06 - 1/2 tsp fine sea salt
→ Egg White Mixture
07 - 2 large egg whites, room temperature
08 - 1/4 tsp cream of tartar
→ Flavor
09 - 2 tbsp hojicha powder
10 - 1 tsp vanilla extract
11 - 1 oz unsalted butter, softened
→ Optional
12 - Edible wafer paper for lining
# Method:
01 - Line an 8x8 inch baking pan with parchment paper or edible wafer paper.
02 - Heat a dry skillet over medium heat and lightly toast almonds and pistachios for 2 to 3 minutes until fragrant. Transfer to a bowl and set aside.
03 - Combine honey, sugar, water, and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Stop stirring, increase heat to medium-high, and boil until syrup reaches 285°F on a candy thermometer.
04 - While syrup cooks, beat egg whites with cream of tartar in a stand mixer until soft peaks form.
05 - When syrup reaches temperature, reduce mixer speed to low and carefully pour hot syrup in a thin stream into egg whites. Increase speed to high and beat for 5 minutes until glossy and thick.
06 - Add hojicha powder and vanilla extract to the nougat mixture and beat just until combined.
07 - Fold in softened butter, then gently mix in toasted nuts until evenly distributed.
08 - Quickly spread nougat mixture evenly into prepared pan. Top with another sheet of wafer paper if desired.
09 - Allow nougat to set at room temperature for at least 30 minutes until firm.
10 - Remove nougat from pan and cut into bite-sized pieces using a sharp knife lightly oiled to prevent sticking. Wrap individual pieces in parchment or cellophane.
