INGREDIENTS:

2 x A4 sheets confectionery rice paper
500g castor sugar
350g liquid glucose
100g honey
1 tsp vanilla extract
2 egg whites
100g butter, softened
2 cups roasted almonds
1 cup dried cranberries

METHOD:

  1. Place one sheet of rice paper into the bottom of a rectangular cake tin (or use a medium sized tin foil roasting pan). Keep the other for the top of the nougat.
  2. Place the sugar, glucose, honey and vanilla in a saucepan over low heat and stir until the sugar dissolves.
  3. Place a sugar thermometer in the saucepan and increase the heat to high.
  4. Bring to the boil and cook for 7-8 minutes.
  5. While the sugar is boiling watch the temperature and when it reaches 130°C, place the egg whites in the bowl of an electric beater and whisk until stiff peaks form.
  6. By now the temperature of the syrup should be 137/8°C. Remove it from the stove and wait about 30 seconds for the bubbling to slow down.
  7. Slowly add the sugar syrup into the egg whites in a thin steady stream, whilst still beating on high. Beat for a further 1 minute.
  8. Gradually add the butter, whisking well.
  9. Finally fold in the nuts and cranberries and mix well.
  10. Working quickly spoon the mixture into the tin and then cover with the remaining rice paper. Press down to flatten.
  11. Set aside to set in a cool, dry place for about 8 hours.
  12. Once set, remove from the tin and cut into desired sizes. Store in an airtight container until ready to use.
Posted in 7 Sweet Endings