Ingredients:
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
2 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup roasted nuts (such as almonds or pistachios), chopped
Edible rice paper (optional)
Powdered sugar, for dusting
Instructions:
Prepare a baking dish by lining it with parchment paper or greasing it lightly.
In a saucepan, combine sugar, corn syrup, and water. Heat over medium heat, stirring constantly until the sugar dissolves.
Insert a candy thermometer into the mixture and continue cooking until it reaches 250°F (120°C), which is the soft-ball stage.
While the sugar mixture is cooking, beat the egg whites and salt in a separate bowl until stiff peaks form.
Slowly pour the hot sugar mixture into the beaten egg whites, while continuously beating at low speed.
Increase the mixer speed to high and beat until the mixture thickens and becomes glossy, about 5-7 minutes.
Stir in the vanilla extract and chopped nuts until well combined.
Pour the nougat mixture into the prepared baking dish and spread it evenly using a spatula.
If desired, place a sheet of edible rice paper on top of the nougat to prevent sticking.
Allow the nougat to cool completely at room temperature for several hours or overnight.
Once cooled and firm, remove the nougat from the baking dish and cut it into desired shapes using a sharp knife or scissors.
Dust the nougat pieces with powdered sugar to prevent sticking.
Store the nougat in an airtight container at room temperature for up to two weeks.
Note: You can customize your nougat recipe by adding dried fruits, chocolate chips, or other flavorings of your choice. Just make sure to incorporate them into the mixture at step 7.