Praline Nougat

Instructions

1. 1

   In a medium saucepan, combine the golden syrup, granulated sugar, and light brown sugar. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 300°F.

   Tip: Do not stir the mixture during this time.

3. 3

   Remove the saucepan from the heat and carefully add the egg whites, stirring gently to combine.

   Tip: Make sure the egg whites are at room temperature before using.

4. 4

   Add the unsalted butter to the saucepan, stirring until the butter has melted and the mixture is smooth.

   Tip: Use a spatula to scrape the sides and bottom of the saucepan.

5. 5

   Add the praline mix, sea salt, and vanilla extract to the saucepan, stirring until the mixture is well combined.

   Tip: Use a wooden spoon to scrape the sides and bottom of the saucepan.

6. 6

   Pour the mixture onto a greased surface, such as a silicone mat or a piece of parchment paper.

   Tip: Use a spatula to spread the mixture evenly.

7. 7

   Allow the mixture to cool and set at room temperature for at least 30 minutes.

   Tip: Do not disturb the mixture during this time.

8. 8

   Once set, use a sharp knife to cut the nougat into small pieces.

   Tip: Dust the nougat with powdered sugar to prevent sticking.

9. 9

   Store the praline nougat in an airtight container at room temperature for up to 2 weeks.

   Tip: Keep the nougat away from direct sunlight and heat.