Turrón de Alicante (Spanish Hard Almond Nougat)

Instructions

1. Toast the almonds on a sheet pan at 350 F (175 C) for 8 to 10 minutes until golden; keep them warm.
2. Line a 4 x 8-inch (10 x 20 cm) loaf pan with a wafer sheet.
3. Cook the honey and sugar in a heavy saucepan over low heat until the sugar dissolves, then to 250 F (121 C).
4. Whip the egg white to stiff peaks in a stand mixer and add the hot syrup in a thin stream while mixing.
5. Return the mixture to the pan and stir over low-medium heat for 5 to 7 minutes until a small drop in cold water hardens and holds its shape.
6. Fold in the warm almonds quickly with an oiled spatula.
7. Press firmly into the pan, cover with the second wafer and weight with a board and a can.
8. Leave overnight, then cut into bars with a serrated knife.