Toffee Nougat

Instructions

1. 1

   Line a large baking tray with parchment paper.

   Tip: Optional: Use a silicone mat for easier cleaning.

2. 2

   In a medium saucepan, combine palm sugar, golden syrup, and water. Place over medium heat and stir until the sugar has dissolved.

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

3. 3

   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 (150°C) on a candy thermometer.

   Tip: Be careful not to burn the mixture.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted.

   Tip: Use a spatula to scrape the sides of the pan.

5. 5

   Pour the mixture onto the prepared baking tray and spread into a thin layer.

   Tip: Use a spatula to spread the mixture evenly.

6. 6

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

   Tip: This will help the nougat to set properly.

7. 7

   Once set, melt the toffee bits in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a spatula to stir the toffee bits until they are fully melted.

8. 8

   Pour the melted toffee over the nougat layer and spread to combine.

   Tip: Use a spatula to spread the toffee evenly.

9. 9

   Sprinkle the almonds and pistachios over the top of the nougat.

   Tip: Use a spatula to spread the nuts evenly.

10. 10

    Sprinkle the salt over the top of the nougat.

    Tip: Use a spatula to spread the salt evenly.

11. 11

    Cut the nougat into desired shapes using a sharp knife.

    Tip: Use a spatula to lift the nougat off the parchment paper.

12. 12

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

    Tip: Refrigerate if you want to keep the nougat fresh for longer.