Nougat is a sweet, chewy confection that most people have come to know in some variation or other. Many relate it to the Snickers or Three Musketeers bars, but it is part of many types of sweets all over the world. There are hard and soft varieties, with the harder types often being associated with the typical Spanish turron. For this specific recipe, the soft nougat will be the result. Chewy and soft, this nougat is good on its own or mixed with any kind of nut or fruit. Follow the recipe as is or add your favorite dried fruit, nuts or even chocolate.
Line the sides and base of both 4-by-6-inch baking pans with baking or rice paper and set aside.
Whisk egg whites in a metal or other heatproof bowl and set aside.
Combine the powdered sugar, liquid glucose, honey, vanilla extract and water in the small saucepan. Stir over low temperature 3 to 5 minutes until the mixture reaches 275 degrees Fahrenheit on the sugar thermometer or soft-crack stage (when the syrup mixture forms firm pliable threads).
Remove the small saucepan from heat. Then, while whisking slowly, drizzle the syrup mixture into the egg whites and keep whisking until the mixture starts to stiffen.
If you opt to add any fruits or nuts, stir them in now. Next, spread the mixture over into the paper-lined prepared baking pans. Cover the mixture in the pan with another layer of rice or baking paper, placing a light weight over it.
Let the nougat cool for about 20 minutes, then cut it into squares and serve on a plate or platter. Wrap the uneaten portions in wax paper and store in an airtight container.