Torroncini Mini Nougat Bars

Instructions

1. Prepare a baking sheet by lining it with parchment paper and greasing it lightly with cooking spray.

2. In a medium saucepan, combine the honey, sugar, and water over medium heat. Stir continuously until the sugar dissolves and the mixture comes to a boil. Use a candy thermometer to monitor the temperature. The mixture should reach 300°F (hard-crack stage).

3. While the sugar mixture is heating, in a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.

4. Once the sugar mixture reaches 300°F, remove it from the heat and slowly pour it into the beaten egg whites while continuing to beat on high speed. Be careful as the sugar will be extremely hot.

5. Add the vanilla extract and continue to beat the mixture until it becomes thick and glossy, about 5-7 minutes.

6. Fold in the chopped almonds and pistachios until evenly distributed throughout the nougat mixture.

7. Pour the nougat mixture onto the prepared baking sheet and spread it out evenly with a spatula. Allow it to cool and set for at least 2 hours.

8. Once the nougat has set, use a sharp knife to cut it into mini bars or squares.

9. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.

10. Dip each nougat bar into the melted chocolate, coating it completely, and return it to the baking sheet. Allow the chocolate to set before serving.