Almond & cherry nougat
About 16 squares
- Vegetable oil, to grease
- 2 edible rice paper sheets
- 320g (2 cups) almond kernels
- 285g (1 1/3 cups) caster sugar
- 60ml (1/4 cup) honey
- 60ml (1/4 cup) liquid glucose
- 2 tbs water
- 1 egg white
- 2 tsp rosewater
- 1 x 100g pkt red glace cherries, coarsely chopped
- Preheat oven to 180°C. Brush a square 15cm (base measurement) cake pan with oil to lightly grease. Line the base with 1 sheet of rice paper. Spread the almonds over a baking tray. Bake in oven for 8-10 minutes or until toasted. Set aside to cool.
- Combine the sugar, honey, glucose and water in a medium saucepan and stir over low heat for 5-7 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 4-5 minutes or until a candy thermometer reaches 160°C. Remove from heat.
- Meanwhile, use an electric beater to whisk the egg white and rosewater in a clean, dry bowl until firm peaks form. With the motor running, pour the hot sugar-syrup mixture into the egg-white mixture in a thin steady stream. Use a metal spoon to stir in the almonds and cherries. Pour into the prepared pan and press firmly into the base. Top with the remaining rice paper sheet. Set aside in a cool, dry place for 4 hours to set.
- Turn nougat onto a chopping board and cut into 2.5cm squares to serve.
Notes & tips
- Edible rice paper sheets are available from delis and health-food stores. Rosewater is available from specialty spice outlets. If it's unavailable use 1 tbs rosewater essence. You'll need a candy thermometer for this recipe. This nougat will keep for up to 1 week. Store in an airtight container in a cool, dark place.
Good Taste - December 2005, Page 21
Recipe by Sarah Hobbs