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Ingredients
– 1 1/2 cups (190g) granulated sugar
– 1/2 cup (120ml) light corn syrup
– 1/2 cup (120ml) water
– 1 tablespoon (15g) unflavored gelatin
– 1 teaspoon vanilla extract
– 1 1/2 cups (190g) sliced almonds
– 1/2 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions
1. Line the pan: Line an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.
2. Prepare the gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup (60ml) of cold water and let it soften for about 5 minutes.
3. Combine the sugar, corn syrup, and water: In a medium saucepan, combine the sugar, corn syrup, and water. Place the saucepan over medium heat and stir until the sugar has dissolved.
4. Bring to a boil: Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature.
5. Reach the hard-ball stage: Cook the mixture to the hard-ball stage (300°F/149°C). This should take about 10-15 minutes.
6. Remove from heat: Remove the saucepan from the heat and carefully add the softened gelatin, stirring until it’s fully dissolved.
7. Add the vanilla and almonds: Stir in the vanilla extract and sliced almonds.
8. Pour into the prepared pan: Pour the nougat mixture into the prepared baking pan and smooth the top with a spatula.
9. Let it set: Let the nougat set at room temperature for at least 30 minutes or until it’s firm to the touch.
10. Cut and dust: Once set, remove the nougat from the pan using the parchment paper or foil. Cut it into small squares or desired shapes. Dust with confectioners’ sugar before serving.
Tips and Variations
– To ensure the nougat sets properly, it’s crucial to reach the hard-ball stage.
– If you don’t have a candy thermometer, test the mixture by dropping a small amount of it into cold water. If it forms a hard ball that doesn’t flatten when removed from the water, it’s ready.
– You can customize the nougat by adding different flavorings, such as almond extract or cinnamon, or using different types of nuts.
– Store the nougat in an airtight container at room temperature for up to 2 weeks