Ingredients

  • 2 pieces rice paper
  • 225 grams sugar, granulated
  • 140 grams honey cleared
  • 1 ½ tablespoons liquid glucose
  • 110 milliliters water
  • 2 egg whites
  • 1 teaspoon vanilla
  • 285 grams almonds, blanched toast, chop & warm
  • 110 grams pistachio nuts, shelled chop & warm

Directions

1. Line a n 8" square tin with rice paper.
2. Put sugar, honey, liquid glucose and water into a heavy saucepan and stir over a very low heat until sugar dissolves. Then boil rapidly to the hard crack stage (160*C/318*F).
3. Whisk the egg whites lightly, and gradually pour on the hot syrup, whisking continuously. whisk until stiff, then add the vanill and chopped nuts. The mixture must be stiff, if not, place in the top of a double boiler and stir until it dries it out a little.
4. Turn into the prepared tin. Cover with a second piece of rice paper. Place a board on top, weight lightly and leave for 1 hour.
5. Cut into diamond shapes to serve.
6. NOTE: We take the sugar syrup to a very high temperature. This gives the finished sweet a good texture and a very slightly caramelized flavour. For a softer nougat, take the sugar syrup to 155*C/310*F.

Notes
Serving Ideas:Original makes 10 servings, 850g nougat.


Categories
CookiesPetÌt, Four
Keywords
CookiesPetÌt Four
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