# What You'll Need:
→ Nuts
01 - 3.5 oz roasted almonds, roughly chopped
02 - 1.75 oz roasted pistachios, roughly chopped
→ Nougat Base
03 - 4.2 oz honey
04 - 7 oz granulated sugar
05 - 2.7 fl oz water
06 - 1/2 tsp fine sea salt
→ Egg White Mixture
07 - 2 large egg whites, room temperature
08 - 1/4 tsp cream of tartar
→ Flavor
09 - 2 tbsp hojicha powder
10 - 1 tsp vanilla extract
11 - 1 oz unsalted butter, softened
→ Optional
12 - Edible wafer paper for lining
# How to Make It:
01 - Line an 8x8 inch baking pan with parchment paper or edible wafer paper.
02 - In a dry skillet over medium heat, lightly toast almonds and pistachios for 2 to 3 minutes until fragrant. Transfer to a plate and set aside.
03 - In a saucepan, combine honey, sugar, water, and salt. Cook over medium heat, stirring until sugar dissolves. Stop stirring, increase heat to medium-high, and boil until the syrup reaches 285°F on a candy thermometer.
04 - While syrup cooks, beat egg whites with cream of tartar in a stand mixer on medium speed until soft peaks form.
05 - When syrup reaches 285°F, reduce mixer speed to low and carefully pour the hot syrup in a thin, steady stream into the egg whites. Increase speed to high and beat for 5 minutes until the mixture is glossy and thick.
06 - Add hojicha powder and vanilla extract to the nougat mixture. Beat on medium speed just until combined.
07 - Fold in the softened butter using a spatula or whisk until incorporated. Gently fold in the toasted nuts until evenly distributed throughout the mixture.
08 - Quickly spread the nougat mixture evenly into the prepared pan. Top with another sheet of wafer paper if using to prevent surface sticking.
09 - Allow the nougat to set at room temperature for at least 30 minutes. Once firm, remove from pan and cut into bite-sized pieces using a sharp knife lightly oiled to prevent sticking.
10 - Wrap each piece individually in parchment paper or cellophane to prevent pieces from sticking together during storage.
