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  1. In a heavy-bottom pot, combine honey, sugar and water, then start bringing to a boil
  2. While the sugars are coming to a boil and is close to reaching 260°, add egg whites and cream of tartar in a stand mixer with a whip attachment and beat on high until stiff peaks form.
  3. Pour hot sugar slowly into egg whites while whipping on medium speed.
  4. The nougat is ready when the mixture thickens and a “ribbon” stays on the surface for 5 seconds.
  5. Add extracts, almonds, cherries and golden raisins and stir to combine.
  6. Line ¼ of a sheet tray with parchment paper, followed by one layer of wafer paper.
  7. Pour the filling on top of the wafer paper, smoothing it evenly.
  8. Place second piece of wafer paper on top, then set aside at room temp for 2 hours.
  9. After 2 hours, take a cutting board and place on top of nougat, then flip upside down onto the cutting board and cut into 1½ inch by 1-inch rectangles.
  10. Serve and enjoy!