Homemade Turron (Italian Nougat)

Ingredients:

• 3 egg whites (room temperature)
• 1/4 teaspoon salt
• 3 tbsp. granulated sugar, plus 2 tbsp. separately
• 1 tbsp. honey
• 1/4 cup corn syrup
• 1/4 cup water
• 1 tbsp vanilla extract
• 1/2 tsp orange extract
• 1/4 tsp almond extract
• 2 cups toasted almonds
• Optional: edible rice paper

Preparation:

1. Prepare an 8x11-inch pan by lining it with plastic wrap and then spraying it with nonstick cooking spray. (For a thinner nougat, use a 9x13-inch pan.) Place rice paper in a single layer in the bottom of the pan; you may need to trim the edges.
2. Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly washed and dried.
   
   
   If there is any fat residue in the bowl or on the whisk, the whites will not beat well.
3. In a large saucepan over medium heat, combine 3 cups of sugar, honey, corn syrup, and water. The mixture will foam, so make sure the saucepan is large enough to triple in size. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any sugar crystals. Insert a candy thermometer and cook the syrup, stirring occasionally, until it reaches 280°F (143°C).
4. When the temperature approaches 132°C (275°F), begin whisking the egg whites and salt with a mixer fitted with the whisk attachment. When soft peaks form, gradually add the remaining 2 tablespoons of sugar, continuing to whisk until the whites are glossy and hold their shape. Ideally, this stage should be reached simultaneously with the syrup reaching 143°C (275°F), but if the whites form stiff peaks before the syrup is ready, turn off the mixer. Replace the whisk attachment with the paddle attachment.
5. Continue cooking the syrup until it reaches 143°C (275°F), then remove the saucepan from the heat and carefully pour the mixture into a large 1-liter measuring cup or a similar-sized container with a spout. With the mixer on medium speed, slowly and carefully pour the hot syrup into the egg whites.
   
   
   (If you don't have a container with a spout, be very careful when pouring the hot mixture into the mixing bowl directly from the saucepan.)
6. Set the speed to medium-high and continue beating the whites for 5 minutes until very thick, dense, and glossy. Add the three extracts and whisk gently to incorporate.
7. Add the roasted almonds to the bowl and mix well. The mixture will be very sticky and dense.
8. Spoon the mixture into the prepared pan, then smooth the surface with an offset spatula or knife coated with cooking spray. Cover completely with another sheet of rice paper, cut to the desired size. Place a similarly sized baking pan on top, and place a large book or other heavy object inside as a weight. Let it sit at room temperature for several hours.
9. When you're ready to cut the nougat, remove it from the pan by grasping the edges of the plastic wrap. Spray the blade of a large chef's knife with cooking spray and cut the nougat into small squares. If the mixture is too sticky, rinse the knife periodically with hot water and wipe dry before cutting.
10. Nougat can be served immediately or stored in an airtight container at room temperature. It's sticky and will gradually lose its shape after being cut, so wrap each piece in waxed paper for storage.
    
    
    Note: This recipe calls for edible rice paper, also known as wafer paper. Rice paper prevents the nougat from sticking and makes cutting, serving, and storing the dessert easier. It can be purchased at some kitchen supply stores and grocery stores, or online. (Note that edible rice paper is different from the thin paper used to wrap spring rolls.)
    
    If you can't find such paper, line the pan with foil and coat thoroughly with non-stick cooking spray. Smooth the surface of the nougat as evenly as possible and skip the weighting step.