Lavender Nougat
Prep time: 30 minutes
Cook time: N/A
Yields: 12-30 pieces
Ingredients:
2 egg whites, room temperature
2 3/4 cups granulated sugar (500 g), plus 2 tablespoons
1 cup / 12 ounces of honey
1/3 cup / 80 ml water
2 tablespoons light corn syrup (optional)
1 vanilla bean, seeds scraped from inside (optional)
2 cups add-ins (toasted nuts, dried fruit, etc)
1/2 teaspoon dried lavender flowers
LINE a baking sheet with parchment paper and set aside.
WHIP the egg whites to stiff peaks with 2 tablespoons of the sugar. In the meantime, in a small saucepan, over medium heat cook the honey till reduced by about half. Also, at the same time, in a medium saucepan, combine the remaining 2 3/4 cups sugar, water, and corn syrup (if using). Over medium heat, bring this mixture to 300F on a candy thermometer or till clear. You want the honey to hit its temp first, followed by the sugar shortly thereafter.
WITH the mixer running, slowly pour the honey down the side of the bowl into the egg whites. Let the mixer keep running, and as soon as your sugar mixture hits 300F or turns clear, slowly pour the sugar mixture into the bowl as well, using the same technique (down the side of the bowl). Continue mixing for five minutes or so, until the temperature of the nougat is no longer hot. At this point fold in your chosen mix-ins by hand.
TRANSFER the nougat onto the parchment-line baking sheet, cover with another sheet of parchment and squish till you achieve desired thickness and allow to cool completely. Once cooled flip nougat onto a surface lined with powdered sugar. Cut into desired shapes (the cleaner you can keep your knife the cleaner your cuts will be, I coat mine in powder sugar after each cut), and wrap in squares of parchment paper, or candy wrappers. Store in an air-tight container.
Recipe by @IreBakes
