¾ cup Whole almonds (toasted)
¾ cup Shelled pistachios (toasted)
A few strands of saffron
2 cups Granulated sugar
1 cup Light corn syrup
½ cup Honey
¼ tsp Salt
¼ cup Saffron kahwa tea (strongly brewed)
2 Egg whites
¼ cup Softened butter
Infuse ½ cup water with 2 heaped tsp of tea at 100° C, steep for 10 minutes and strain immediately.
Place the sugar, corn syrup, honey and saffron Kahwa green tea in a heavy saucepan over medium heat. Stir until sugar dissolves completely, remove ¼ cup of syrup and keep the rest on the heat. Beat egg whites till they are opaque with stiff peaks. With the mixer running, slowly pour the hot ¼ cup of syrup into the egg whites. Beat the whites at high speed for 5 minutes until they hold firm peaks.
Pour the remaining hot syrup slowly into the egg whites. Continue until the mixture is glossy and a thick ribbon forms. Add saffron, salt and butter. Mix until a thick ribbon forms. Remove bowl and stir in almonds and pistachios.
Grease your tray. Press the candy into a thin, even layer. Allow the nougat to set overnight and cut into small squares.
RECIPE BY Tea Trunk