Pistachio nougat

Directions

1. Prep the Pan: Line an 8x8-inch square baking dish with a sheet of edible wafer paper, cutting it to fit the bottom perfectly. (If using greased parchment, leave an overhang so you can lift the candy out later).
2. Toast the Pistachios: Warm the pistachios in a skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
3. Whip the Egg Whites: Place the room-temperature egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until they reach stiff peaks. Turn the mixer off while you finish the syrup.
4. Boil the Sugar Syrup: In a heavy-bottomed saucepan, combine the sugar, honey, and water. Stir gently over medium heat until the sugar dissolves. Attach your candy thermometer to the pot. Let the mixture boil, without stirring, until it reaches 285°F (this creates a chewy nougat; for a harder, brittle nougat, let it reach 300°F).
5. Combine: Turn the stand mixer back on to medium-low speed. Carefully and slowly stream the hot sugar syrup down the side of the bowl into the whipped egg whites.
6. Whip to Thicken: Once all the syrup is added, turn the mixer to high and whip for 3 to 5 minutes. The mixture will become very thick, glossy, and noticeably cooler. Mix in the vanilla extract.
7. Fold in the Nuts: Remove the bowl from the mixer and use a sturdy silicone spatula or wooden spoon to fold in the toasted pistachios. The mixture will be very sticky and stiff.
8. Press into the Pan: Scrape the nougat into your prepared baking dish. Place another sheet of wafer paper (or greased parchment) on top. Use your hands to press firmly on the paper, flattening the nougat into an even layer.
9. Set and Slice: Let the nougat sit at room temperature for at least 2 hours to cool and set completely. Remove it from the pan and use a heavy, sharp knife sprayed with a little cooking oil to cut it into rectangular bars or squares.