Prep 30 mins
Cook 0 mins
This makes a creamy, chewy nougat. It gets better the more times you make it - I get requests for this one quite often. It makes enough to take some to a party and have some left at home! The recipe comes from the Weekend Australian magazine, Oct 2005. Read through the recipe first and have everything measured out before you begin. It is advisable to use a candy thermometer to ensure the correct temperature has been reached. The rice paper can usually be bought at a cake decorating shop. The syrup will take longer to reach 150 than the honey will to reach 135.
- 200 g whole almonds, skin on
- 100 g pistachio nuts, roughly cut
- 100 g hazelnuts, skin on
- 4 sheets rice paper
- 120 ml water
- 380 g caster sugar
- 180 g liquid glucose
- 250 g honey
- 2 large egg whites
- 1 pinch cream of tartar
- Preheat oven to 150 degrees Celsius
- Place nuts in a roasting tray, dry roast for 20 minutes. Reduce oven to 100 degrees C; keep nuts warm.
- Line a 20cm x 30cm x 3cm baking tray with baking paper. Place 2 sheets of rice paper in tray, covering the bottom of the tray.
- Place water, sugar and glucose in a saucepan and bring to the boil over medium heat. Cook to 150 degrees C (using candy thermometer).
- Place honey in second saucepan, bring to the boil over medium heat and cook to 135 degrees Celsius.
- A few minutes before honey reaches 135 degrees C, beat egg whites and cream of tartar to soft peaks in a large bowl with an electric mixer.
- While continuing to mix at low speed, drizzle in hot honey; add sugar syrup in the same manner. Continue to beat at low speed for about 5 minutes.
- Using a wooden spoon, stir in warm nuts.
- Pour nougat into prepared tray; flatten with a wet metal spoon.
- Cover with remaining sheets of rice paper. Refrigerate when cold.
- To cut when set, turn out onto chopping board and slice with a large knife.