Honey Nougat Recipe

• 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

1. Lightly grease a baking sheet with almond oil or a neutral-tasting oil.
2. Measure the honey, corn syrup, and heavy cream into a heavy 4-quart saucepan, and cook, monitoring the temperature with a candy thermometer, until it reaches 265 degrees F.
3. Remove from the heat and quickly stir in the nuts, citrus peel, and orange flower water.
4. Spread the hot nougat evenly onto the greased cookie sheet and cool completely before slicing.
5. Cut into 1-inch squares with a large chefs knife brushed with a small amount of oil.
6. Store in an airtight container.

almond oil, honey, light corn syrup, heavy cream, whole almonds, pistachios, almonds, candied orange, water

Taken from www.chowhound.com/recipes/honey-nougat-10173 (may not work)