Naomi’s Almond, Pistachio and Cranberry Nougat
This recipe requires some skill and you will need a candy thermometer. Rice paper is available from good continental delicatessens and food providers.
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Ready Time
50 mins
50 mins
Preparation
30 mins
30 mins
Cooking
20 mins
20 mins
Serves
60 Pieces
50 mins
Ready Time
Ready Time
30 mins
Preparation
Preparation
20 mins
Cooking
Cooking
60 Pieces
Serves
Serves
Ingredients
- 4 sheets rice paper
- 600g almonds, skin on
- 150g shelled pistachios
- 1 cup (350g) liquid glucose
- ½ cup (125ml) water
- 1 ½ cup (350g) caster sugar
- ¼ cup (90g) good quality honey
- 2 large egg whites
- Pinch of cream of tartar
- 170g dried cranberries
Method
- Line base and long sides of a 20cmx30cmx4cm baking tray with baking paper. Cut two sheets of rice paper to line base. Place rice paper with rough side up.
- Preheat oven to 140°C. Place almonds and pistachios on a baking tray lined with baking paper and roast in the oven for 20 minutes then reduce oven to 100°C to keep almonds warm until ready to use.
- Place glucose, water, sugar and honey in a saucepan and stir over a low heat until the sugar has dissolved. Brush down sides of pan using a pastry brush and water. Increase to a medium heat and using a candy thermometer cook to a temperature of 140°C. Do not stir.
- Meanwhile assemble Breville Scraper Mixer pro with the balloon whisk and egg whites and cream of tartar. Once mixture has reached 140°C remove from heat. Slowly turn mixer to AERATE/WHIP setting and whisk until soft peaks form. Reduce speed to KNEAD/FOLD and slowly drizzle the hot mixture onto beaten egg whites. Once all mixture has been added increase speed to LIGHT MIXING and beat for 3 minutes.
- Using a metal spoon, stir in warm nuts and cranberries. Spoon nougat into prepared tin; flatten with a wet metal spoon. Cover with remaining sheets of rice paper; allow nougat to cool to room temperature.
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