Nougat with chewy marmalade and pistachios

Ingredients:

• 1.5 cups small lemon, orange, and strawberry jelly beans
• Whites of 3 large eggs
• 1/4 teaspoon fine salt
• 3 and 1/4 cups + 2 tablespoons granulated sugar
• 3/4 cup honey
• 1/4 cup light corn syrup
• 2 tsp vanilla extract
• Zest of 1 Navelina orange (about 0.5 tbsp.)
• 1 cup roasted salted pistachios, chopped
• Special equipment: caramel thermometer

Preparation:

1. Line an 8x11-inch baking sheet with plastic wrap and generously spray the sheet with cooking spray. Line the bottom of the sheet with parchment paper and spray the parchment with cooking spray.
2. Cut 1/2 cup of gummy candies in half and place them flat side down on parchment paper. Coarsely chop the remaining candies and set aside.
3. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Combine 3 1/4 cups of sugar, honey, corn syrup, and 1/4 cup of water in a medium saucepan and heat over medium heat. Stir until the sugar dissolves. Brush any sugar grains off the sides of the saucepan with a pastry brush dipped in water and continue cooking the syrup, occasionally brushing the sides of the saucepan, for 8 minutes.
4. Increase the heat to medium-high and attach a candy thermometer to the side of the pan. When the syrup reaches 250°F (126°C), about 9 minutes, turn on the mixer and beat the egg whites at medium speed until foamy, about 1 minute. Add the remaining 2 tablespoons of sugar and beat until stiff peaks form, about 3 minutes.
5. Continue cooking the syrup, swirling the pan occasionally, until the temperature reaches 143°C (275°F), another 8 to 10 minutes.
6. Replace the whisk with the paddle attachment. With the mixer running at medium-low speed, carefully pour the sugar syrup into the egg whites. Increase the speed to medium-high and beat until the whites are stiff and glossy, 8-10 minutes.
7. Add vanilla extract and orange zest; stir until fully incorporated. Add 1 cup chopped candies and pistachios and stir, distributing them evenly throughout the nougat. The nougat will be very strong.
8. Spread the nougat on the prepared baking sheet and smooth the surface with a small offset spatula sprayed with cooking spray. Spray a sheet of parchment paper with cooking spray and place it on top of the nougat, greased side down. Let it set at room temperature for at least 6 hours or overnight.
9. Once the nougat has set, place a sheet of parchment paper on a cutting board and spray with cooking spray. Remove the nougat from the baking sheet and invert it onto the cutting board, then peel off the film and parchment. Trim the edges with a large, heavy knife sprayed with cooking spray. Cut the nougat into about 40 pieces, approximately 4 cm long, spraying the knife with cooking spray as needed. Wrap the nougat pieces individually in parchment paper. Store in an airtight container at room temperature for up to 2 weeks..