We spent two years perfecting this nougat recipe, looking for the right balance of soft chewiness and delicate sweetness. Our recipe begins with fresh egg whites that we combine with a syrup of honey and real cane sugar. Then we add our finest Bourbon vanilla and large chunks of whole almonds roasted in-house. The nougat is then sandwiched between two sheets of edible rice paper and hand-cut into delicious bite-sized pieces.
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