Honey Nougat

Instructions

1. 1

   In a medium saucepan, combine the golden syrup, rice flour, and salt. Whisk until well combined.

   Tip: Use a heat-resistant bowl to prevent scorching.

2. 2

   Add the gelatin to the saucepan and stir until dissolved. Place the saucepan over medium heat.

   Tip: Use a candy thermometer for precise temperature control.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Do not stir the mixture during this time.

4. 4

   Remove the saucepan from the heat and add the butter, stirring until melted.

   Tip: Be cautious when adding hot ingredients to egg whites.

5. 5

   Add the egg whites and vanilla extract to the saucepan, stirring until stiff peaks form.

   Tip: Use an electric mixer for efficient beating.

6. 6

   Add the milk to the saucepan, stirring until combined.

   Tip: Do not overmix the batter.

7. 7

   Pour the mixture onto a greased surface, spreading it evenly.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Allow the mixture to cool and set at room temperature for 2 hours.

   Tip: Do not disturb the nougat during this time.

9. 9

   Once set, use a sharp knife to cut the nougat into desired shapes.

   Tip: Wrap the nougat tightly in plastic wrap to prevent drying.

10. 10

    Mix the confectioner's sugar and pistachios in a bowl.

    Tip: Adjust the amount of pistachios to your liking.

11. 11

    Sprinkle the pistachio mixture over the nougat, serving immediately.

    Tip: Store any leftovers in an airtight container.