Fluffy Vanilla Nougat

Ingredients

• 2 egg whites, room temperature
• 2 3/4 cups granulated sugar, plus 2 tablespoons
• 1 cup / 12 ounces honey
• 1/3 cup / 80 ml water
• 2 tablespoons light corn syrup, optional
• 1 vanilla bean, seeds scraped from inside, optional
• 1 teaspoon vanilla extract
• 2 cups add-ins
• Special equipment: candy thermometer, pastry brush

Directions

1. Cover a baking sheet with parchment paper and put it aside. In a clean, completely dry stand mixer bowl, beat the egg whites with 2 tablespoons of the sugar until they hold stiff peaks.
2. Meanwhile, set the honey in a small saucepan over medium heat and cook it until a candy thermometer reads 250F. At the same time, combine the remaining 2 3/4 cups sugar, the water, and the corn syrup, if you’re using it, in a medium saucepan. Cook that mixture over medium heat until it reaches 300F on a candy thermometer. As both pans cook, gently swirl them occasionally, and use a pastry brush dipped in water to wash down any sugar clinging to the sides. The goal is for the honey to reach 250F first, with the sugar syrup arriving at 300F soon after.
3. With the mixer on, pour the 250F honey very slowly along the inside edge of the bowl so it streams into the egg whites. Leave the mixer running, and when the sugar syrup reaches 300F, add it the same way, easing it down the side of the bowl.
4. Beat the nougat for about 5 minutes, until it has cooled from hot to warm. Mix in the vanilla bean seeds and vanilla extract. Take the bowl off the mixer, then fold in the nuts and seeds by hand.
5. Scrape the nougat onto the parchment-lined baking sheet. Place another sheet of parchment over the top and let it cool all the way. Cut it into whatever shapes you like, cleaning the knife as you go for neater edges, then wrap the pieces in parchment squares or candy wrappers. Store in an air-tight container.