Naomi’s Almond, Pistachio and Cranberry Nougat

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

1. 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.
2. 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. 
3. 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.
4. 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. 
5. 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.