Recipe

Honey Nougat Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 month, 2 weeks ago This nougat has an elusive orange flower water flavor and plenty of nuts. I buy pistachio nuts in small quantities, so they are crisp and fresh, and I don’t toast them, so they retain that lovely brilliant green color. This was the only candy my... More Prep:10m Cook:10m Servings:50	Greekgirrrl
	better thanstore bought candies

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Ingredients

Almond oil or a neutral-tasting oil for greasing the baking sheet

1 cup honey

3 tablespoons light corn syrup

3/4 cup heavy cream

3/4 cup whole almonds, toasted

3/4 cup shelled pistachios

3/4 cup sliced almonds, toasted

2 tablespoons finely chopped candied orange or tangerine peel

A few drops orange flower water

Directions

Lightly grease a baking sheet with almond oil or a neutral-tasting oil.

Measure the honey, corn syrup, and heavy cream into a heavy 4-quart saucepan, and cook, stirring occasionally and monitoring the temperature with a candy thermometer, until it reaches 265°F.

Remove from the heat and quickly stir in the nuts, citrus peel, and orange flower water. Spread the hot nougat evenly onto the greased cookie sheet and cool completely before slicing.

Cut into 1-inch squares with a large chef’s knife brushed with a small amount of oil. Store in an airtight container.

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