Almond Nougat

• 4 sheets confectioners' rice paper
• 1 3/4 cups almonds
• 2 cups sugar
• 2/3 cup honey
• 1/3 cup liquid glucose or corn syrup
• 1/3 cup water
• 2 None large egg whites

1. Preheat the oven to 200u0b0F. Place the almonds on a tray and keep warm in the oven. Line a 9-inch square cake pan with plastic wrap and cover base with 2 sheets of rice paper.
2. Combine the sugar, honey, glucose and water in a saucepan and stir over medium heat to dissolve the sugar. Raise the heat to medium-high and cook for 5-10 mins until the mixture reaches 250u0b0C on a candy thermometer. Meanwhile, begin whisking the egg whites in electric mixer on medium speed.
3. Continue cooking the sugar mixture until it reaches 265u0b0F. The egg whites should be firm by this stage; if not, increase the speed. When firm peaks form, pour the hot sugar syrup down the side of the bowl and whisk until smooth and glossy (about 3 mins).
4. Stir in the warm almonds, then transfer the mixture to prepared pan. Smooth with a wet off-set spatula, then top with remaining rice paper. Set aside to cool, then refrigerate until firm (3-4 hours). Turn out, cut into small squares with a serrated knife and serve.

rice paper, almonds, sugar, honey, liquid glucose, water, egg whites

Taken from recipes-plus.com/api/v2.0/recipes/20980 (may not work)