Beer Nougat

Prepare the mold: line a rectangular mold with parchment paper lightly greased or with sheets of rice paper placed on the bottom and sides.

Toast the nuts in the oven at 160°C for 8-10 minutes, then chop them coarsely and let them cool.

In a heavy-bottomed saucepan, combine the honey and sugar; heat over medium heat until it reaches about 120°C (vigorously boiling phase). If you do not have a thermometer, cook until the mixture reaches a syrupy consistency and the sugar granules are completely dissolved.

Meanwhile, lightly beat the egg whites with a pinch of salt until foamy but not too stiff.

Slowly pour the beer into the warm honey mixture (be careful of splashes) and let it simmer for a minute to blend the flavors; remove from heat.

With an electric whisk on low speed, slowly incorporate the warm honey, sugar, and beer mixture into the foamy egg whites, continuing to whisk until you have a soft, shiny, and well-combined mass.

Add the vanilla and the toasted nuts, mixing with a spatula to distribute evenly.

Pour the mixture into the prepared mold, level the surface with a spatula, and press down lightly.

Allow to cool and set at room temperature for at least 6-8 hours (preferably overnight). After cooling, optionally cover and let rest for 24 hours to develop flavors.

Unmold the nougat, cut it into pieces, and if desired, wrap it in wax paper or store it in an airtight container.