Nougat toffees with nuts
Based on the recipe of my grandmother
2 egg whites
150 g icing sugar
70 g of honey
1 dose of vanilla
100 g of nuts (mixed almonds, walnuts, hazelnuts, Brazil nuts, shelled pumpkin seeds)
Beat the egg whites until stiff peeks with a pinch of salt. Gradually add the icing sugar. Whisk until thick and fluffy. Work with an electric hand mixer. Then add the honey and vanilla.
Coarsely chop and dry roast the nuts (in the oven or in a pan). Butter abundantly a glass baking dish with a diameter of 20-22 cm.
Transfer the egg white mixture into a saucepan and bake in a water bath. When the water comes to the boil, reduce heat. While stirring continuously, gently cook the nougat. This takes about 40 minutes. When the mixture thickens, add the roasted nuts.
Pour the nougat into the prepared glass dish. It is preferable to have a thickness of 25-30 mm. You can decorate the top with whole nuts. Leave at room temperature for 3-4 days until the nougat dries. Then cut into toffee squares. Store in a dry container separating the toffees with baking paper.