2 sheets (15 cm x 20 cm) rice paper
3 cups (480 g) blanched almonds
½ cup (175 g) honey
11/3 cups (300 g) AGRAGOLD white crystal sugar
2 tablespoons water
1 egg white
Preparation method: Preheat oven to moderate (180°C). Lightly grease bar pan. Line pan with a strip of baking paper, covering base and extending 5 cm over two long sides. Place one sheet of rice paper in pan, covering base and extending up two long sides.
Spread almonds in single layer on oven tray; bake in moderate oven about 10 minutes or until well browned. Transfer to large heatproof bowl. Meanwhile, combine honey, sugar and the water in small saucepan; stir over low heat, without boiling, until sugar dissolves. Using pastry brush dipped in hot water, brush down side of pan to dissolve all sugar crystals.
Bring syrup to a boil; boil, uncovered, without stirring, about 10 minutes or until syrup reaches 164°C on sugar thermometer. Remove immediately from heat. Just before syrup is ready, beat egg white in small heatproof bowl with electric mixer until soft peaks form. With motor operating, add hot syrup to egg white in a thin stream. Beat until all syrup is added.
Transfer egg white mixture to bowl with almonds; stir until combined. Spoon mixture into prepared pan; press in firmly. Cut remaining sheet of rice paper to fit top of nougat; press on lightly. Stand about 2 hours or until cool. When cooled, transfer to airtight container; do not refrigerate. Cut into 1 cm slices.
*Store: recipe can be made 2 weeks ahead and stored in airtight container in a cool dry place.