Ingredients
2 pieces edible rice paper, (9 by 13 inches each)
3 cups sugar
1 cup honey
1 cup light corn syrup
1 1/2 cups water
6 large egg whites, room temperature
1 tablespoon pure vanilla extract
3 cups whole blanched almonds, toasted (1 pound)
3 tablespoons finely grated lemon zest
1/2 teaspoon salt
Preparation
Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
Meanwhile (when syrup reaches 270 degrees), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane.
