Nougat

Directions

1. 1
   Line the sides and base of a 4 by 6-inch baking pan with rice paper.
2. 2
   Whisk the egg white in a heatproof bowl until stiff.
3. 3
   Combine the sugar, glucose, honey and water in a small saucepan.
4. 4
   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.
5. 5
   Remove from the heat.
6. 6
   While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
7. 7
   Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well.
8. 8
   Cover with another layer of rice paper, and place a light weight evenly over the top.
9. 9
   Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.