Nougat

[Kerry Beal]

Nougat

Adaptation of recipe from Time Life series Candy

Be sure to use a nicely flavoured honey and toast the almonds until very fragrant and quite dark.

• 65 g egg whites (2 large whites)
  
• 175 g honey
  
• 220 g sugar
  
• 45 g glucose (white corn syrup)
  
• 100 g water
  
• 1 tsp vanilla
  
• 300 g almonds
  
• 125 g pistachios
  
• 20 g pistachio paste (or almond paste)
  
• 25 g cocoa butter
  
• edible rice paper
  

Line a 10 X 17 inch cake pan with rice paper.

Toast almonds and pistachios in microwave, place cocoa butter on top of the warm nuts and allow it to melt. Stir together with pistachio paste and vanilla. Keep warm.

Begin boiling sugar, water and glucose. Meanwhile heat honey in microwave. Start the egg whites beating. When the sugar solution reaches 138 degrees centigrade stir in honey and bring to 143 degrees. Pour honey and sugar solution down the side of the mixing bowl into the egg whites while beating on high speed.

Continue to beat until stiffens. Stir in nuts, pour onto rice paper lined pan. Top with more rice paper. Place a second 10 X 17 inch pan on top and place several large tins on top for weight.

Let sit over night, slice with sharp heavy knife.

Keywords: French, Candy

( RG1743 )