Ready Time: 50 mins
Preparation Time: 30 mins
Cooking Time: 20 mins
Serves: 60
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.