Add Nuts and Flavor:
Add the vanilla extract and the toasted almonds (or mixed nuts) to the nougat mixture. Mix gently with a spatula to incorporate the nuts evenly.
Shape the Nougat:
Pour the nougat into the prepared pan, spreading it evenly with an offset spatula. You may use another sheet of rice paper on top to smooth the surface if desired.
Cool and Slice:
Let the nougat set at room temperature for several hours or overnight until firm. Once set, lift it out of the pan using the paper and transfer it to a cutting board.
Cut the nougat into small squares or rectangles with a sharp knife. If it’s too sticky, lightly oil the knife or dust it with powdered sugar.
Serve:
Store the nougat in an airtight container, separating layers with parchment paper to prevent sticking.
Prep Time: 20 minutes | Cook Time: 20 minutes | Set Time: 3-4 hours or overnight | Total Time: 4-5 hours | Servings: About 20 pieces | Calories: Approximately 150 kcal per piece
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