Basic nougat with pistachios, almonds and cherries

Basic nougat with pistachios, almonds and cherries

By
From
Atelier Confectionery
Makes
5
Prep
15 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
4 small sheets rice paper
or 2 large sheets rice paper
300g granulated sugar
50ml water
150ml honey
1 large egg white
100g pistachio nuts, toasted
100g blanched almonds, toasted
50g dried cherries

Method

  1. Lightly oil and line a 19 cm square tin with baking paper, then with 1 or 2 sheets of rice paper.
  2. Heat the sugar, water and honey in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil, insert a sugar thermometer and cook until the mixture reaches 120°C for a very soft nougat, 143°C for a soft nougat and 150°C for a firm nougat.
  3. Meanwhile, whisk the egg white in a freestanding food mixer until soft peaks form. Once the syrup has reached the correct temperature, remove from the heat and slowly pour the sugar mixture into the meringue while still whisking on medium speed. Whisk until the mixture thickens and turns creamy in colour. Stir in the nuts and cherries and mix well.
  4. Spoon the mixture into the prepared tin and level the top. Place another sheet or 2 of rice paper on top, pressing gently. Leave to cool completely for at least 3–4 hours, or preferably overnight at room temperature before cutting into pieces or strips. Store in an airtight container with baking paper between the pieces or strips for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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