1. Melt the Base
In a saucepan over low heat, pour in the condensed milk. Add the honey, chocolate, and a pinch of salt. Stir continuously until fully melted and smooth.
2. Add Crunch
Toast the nuts lightly (if not pre-roasted), then add the hazelnuts, almonds, and cashews to the chocolate mixture. Stir well to evenly coat all the nuts.
3. Set the Mixture
Line a loaf tin with parchment paper. Pour the chocolate mixture into the tin and smooth the top with a spatula.
4. Chill
Place the tin in the fridge to chill for at least 2 hours, or until firm enough to slice.
5. Serve
Once set, lift the nougat from the tin using the parchment paper. Slice into squares using a sharp knife.
Tips
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Use high-quality bittersweet chocolate for best results.
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Add a sprinkle of flaky salt on top before chilling for a sweet-salty finish.
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Mix in other textures: dried fruits, coconut flakes, or caramel bits.
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For clean slices, refrigerate longer or freeze briefly before cutting.
Storage
Store in an airtight container at room temperature for up to 2 weeks, or freeze (wrapped in wax paper and foil) for up to 3 months.
