Directions:
- Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
- Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
- Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1632.23 Kcal (6834 kJ) | ||
| Calories from fat | 714.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.44g | 122% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 3% | |
| Sodium | 1756.78mg | 73% | |
| Potassium | 3807.92mg | 81% | |
| Total Carbs | 217.28g | 72% | |
| Sugars | 140.42g | 562% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 19.68g | 39% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 148.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 462.8 Kcal (1938 kJ) | ||
| Calories from fat | 202.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.53g | 122% | |
|---|---|---|---|
| Cholesterol | 2.38mg | 3% | |
| Sodium | 498.11mg | 73% | |
| Potassium | 1079.68mg | 81% | |
| Total Carbs | 61.61g | 72% | |
| Sugars | 39.81g | 562% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 5.58g | 39% | |
| Iron | 0.1mg | 3% | |
| Calcium | 42.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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