Let's start with the most difficult - boiling the syrup. Although, if you have a special thermometer for sugar, nothing complicated, but if such a thermometer is not available, then... Well, everything in order. So, mix in a saucepan the water, sugar, glucose, honey (can be candied, melt not sure I've taken) and put on high heat. Once the mixture boils, cook it to 145 degrees (check with thermometer). If you're "lucky ladies" as I do - i.e. without such a luxury, then cook the syrup no more than 11 minutes and at least 10 minutes on high heat. This is very important because if the syrup will not cook until ready, then the nougat is set. Boiling the syrup - the most important part of making the nougat. You need to capture the moment when the syrup thickens, but has not yet become caramel is in the absence of a thermometer for sugar. Plates are all different, so the time given is relative, but it takes to navigate. On my stove the most powerful marker figure 3. The syrup I cooked for 11 minutes, but honestly, would have added another minute. In General, you need practice and skill, and even intuition, which will tell you that the syrup is ready - try, and succeed, moreover, that the result is worth all the spent anxiety.

While the syrup cooks, it will heat up the oven and lightly calcined almonds in it. Leave it in the oven - the almonds need to us warm. Just don't burn it - it happens very quickly, I have a slightly burnt almonds... the Number of kernels can be reduced by half if you don't like them too - you will get also quite tasty.

Proteins will beat into a soft mousse with a pinch of salt until stable peaks.

Boiling syrup in a thin stream pour in the beaten egg whites, continuing to whisk.

Then add the vanilla and continue whisking for 10-15 minutes. I fluffed for 15 minutes.

While the mixer is beating, prepare the form for the nougat: in a rectangular form (not more 24x34, otherwise the nougat will be too "flat"), first put plastic wrap, and then the wafers or wafer cakes. I think for this purpose you can use the split circular shape. Film, we need to ensure that after hardening, without problems remove the nougat from the mould.

After the whipping is supposed to be thick, shiny white mass, similar to whipped egg whites.

Now add the warm almond (warm, because if you add cold, nougat will quickly harden), and gently stir the mass.

Put the mass into the prepared form and its good level.

Covered waffle cakes.

Put the nougat into a press (to wafer sheets are well stuck) and leave overnight. I have the nougat stood on the balcony. I think that after it cools down it can be put into the refrigerator.

In the morning remove the press, cut and treat.

It turns out very tasty!

I really liked the nougat!

It turns out almost Oriental delicacy!

Bon appetit!!