*****************************************

Nougat

1 cup of honey
3 cups of sugar
3 large egg whites
1/2 cup icing sugar
2 cups toasted almonds

A few sheets of edible rice paper (also known as wafer paper)

A 23cm x 23cm square pan

A heavy saucepan (if your pan is too thin the syrup might burn)
A candy thermometer
An electric mixer (a stand mixer is preferable)
A sharp knife

1. Calibrate your candy thermometer so that the boiling point for water = 100�C.
(You can refer back to the science behind fudge for more handy tips when it comes
to using candy thermometers.)
2. Grease the pan with butter, or spray it with non-stick spray.
3. Line the bottom of the pan with the edible paper.

TIP: If you have to piece the paper together, try and make sure that there are no
overlapping pieces, since they will make the cutting at the end a bit trickier.

4. Set aside the egg whites in the bowl of the stand mixer.

TIP: Make sure the whisk and bowl are completely grease free. You can make sure
this is the case by wiping them with a bit of lemon juice before you start.

5. In your sauce pan, combine the honey and the sugar. Cook over a low heat and
stir until the sugar has dissolved.
6. Raise the heat to medium, and place the thermometer in the sauce pan. Without
stirring, continue to cook until the mixture reaches 158�C. At this point,
immediately remove the mixture from the heat and leave it to cool for a minute or
two.
7. While the sugar syrup is cooking, beat the egg whites into stiff peaks. Then add
the icing sugar and beat until they are combined.
8. When the sugar syrup has cooled to about 145�C, slowly pour it into the egg
white mixture, while the mixer is running. The mixture will increase in volume and
look caramel coloured, but no need to panic, this is normal.
9. Continue beating the mixture until it begins to thicken. (It needs to be thick,
but not too thick to mix in the nuts and scrape into the pan).
10. Now fold in the nuts, and pour the nougat into the pan.

TIP: You may need a friend to hold the mixing bowl for you, as the mixture should
be quite thick by now and VERY sticky.

11. Smooth out the top of the nougat, and cover it with rice paper.
12. Let it set at room temperature for about 12 hours.
13. Once it has set, you can loosen the sides and tip the whole block out of the
pan.
14. Now it is ready to be cut! Make sure you have a big sharp knife to make cutting
easier. Although it doesn�t really matter whether you cut it to perfection or not,
it will still taste delicious.
If you keep the nougat for more than a day, I would suggest wrapping the pieces in
cellophane, as they absorb moisture and become sticky very quickly.

And that�s how you make nougat. Pretty straightforward, don�t you think? Once
you�ve perfected your nougat making skills, you can substitute the almonds for any
combination of ingredients � pistachios, hazelnuts, cherries or macadamias. Enjoy!

*****************************************

Ingredients:

50 g/2 oz blanched almonds

25 g/1 oz glace cherries
25 g/1 oz angelica
50 g/2 oz powdered glucose (buy at a chemist)
350 g/12 oz granulated sugar
100 g/4 oz honey
150 ml/1/4 pint water
1 egg-white

Directions:
You need 2 sheets of rice paper and some waxed paper or cling film for wrapping
sweets.

Butter an 18cm/7 inch square tin and line it with rice paper.
Chop almonds, cherries and angelica.
Put glucose, sugar, honey and water in a large pan and stir over gentle heat until
sugar is completely dissolved.
Boil carefully to 290F,145C. It burns readily towards end of boiling time and
tends to froth up. If you do not have a thermometer, put a teaspoonful in a cup of
cold water. If it is ready it will go into brittle threads.
Meanwhile, beat egg-white in a heat-proof bowl until it is stiff and stands up in
peaks.
When contents of pan reach the correct temperature, pour it slowly over the beaten
egg-white, beating all the time.
When mixture thickens as you beat it, beat in the fruit and nuts.
Pour into prepared tin and place a piece of rice paper on top.
Texture is improved if a weight is placed on top for a few hours.
Leave it to set overnight. Cut into bars and wrap in waxed paper or cling film
wrap.

*****************************************

Ingredients
4 sheets (about 15.5 x 23.5cm each) edible rice paper
200g blanched almonds
560g (2 1/2 cups) sugar
80ml (1/3 cup) water
1 500g jar glucose syrup (Colonial Farms brand)
2 egg whites, at room temperature
1 tsp vanilla essence

Preheat oven to 170�C. Line an 18 x 28cm slab pan with non-stick baking paper or
greased foil, allowing it to overhang the sides. Lay 2 sheets of rice paper side by
side on a clean work surface. Use the base of the pan as a guide to cut an 18 x
28cm rectangle. Repeat with remaining 2 sheets of rice paper. Place 2 sheets of the
rice paper in the base of the lined pan. Spread the almonds evenly over a baking
tray and toast in preheated oven for 7-10 minutes or until light golden. Set aside
for 5 minutes to cool slightly. Chop and set aside.
Step 2

Place the sugar and water in a medium saucepan. Use a wet spoon to spoon the
glucose syrup into the pan. (To soften glucose in the microwave, see microwave
tip.) The glucose prevents crystallisation and helps to ensure the nougat has the
correct texture. Place the pan over medium-low heat. Stir with a wooden spoon,
brushing down the sides of the pan occasionally with a pastry brush dipped in warm
water, until the sugar dissolves (this will take about 10 minutes). Fill the sink
with 10cm of cold water. Place the egg whites in a large, clean, dry heatproof
bowl. Place a sugar (candy) thermometer in the pan. Increase heat to high and bring
to the boil. Reduce heat to medium-high and boil, uncovered, without stirring. When
the syrup reaches about 120�C, use the whisk attachment on an electric stand beater
to whisk the egg whites until firm peaks form. It is important to use a stand mixer
because, unlike a hand-held electric beater, it has a motor powerful enough to beat
the nougat mixture.
Step 3

When the sugar syrup reaches 140�C, immediately remove the pan from heat and place
the base of the pan in the sink of cold water for 5 seconds, or until the bubbles
subside. This stops the syrup temperature increasing � the temperature of the syrup
determines the texture of the nougat. When the syrup is cooked to 140�C, a chewy
nougat results; if the syrup is cooked to 150�C, a harder nougat results. With the
beater on medium speed, slowly pour hot syrup into the egg whites in a thin, steady
stream. Don't pour the syrup down side of the bowl or onto the whisk as it may set
before being incorporated into egg whites.
Step 4

Once all the syrup is incorporated, whisk for a further 3 minutes or until the
mixture is thick and glossy. Use a wooden spoon to mix the almonds and vanilla
essence into egg white mixture until well combined. It is important to work quickly
or the nougat will begin to set. Also make sure the nuts and vanilla essence are at
room temperature - if they are cold, the mixture will set too rapidly, making it
difficult to transfer to the pan.
Step 5

Quickly pour the nougat evenly into the lined pan using a spatula to scrape down
the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to
spread the nougat evenly into the pan and smooth the surface. Place the remaining
rice paper or piece of greased foil over the top of the nougat and press down
gently. Set aside in a cool, dry place for 6 hours or until set.
Step 6

Lift the nougat from the pan and place on a cutting board. Remove baking paper or
foil (if using rice paper, don't remove it, as it is edible). Use a serrated knife
in a sawing motion to cut the nougat crossways into 3cm-wide pieces and then cut
each piece into about 4cm lengths. Place nougat in a clean, dry airtight container,
separating layers with non-stick baking paper. Keep in a cool, dry place for 1-2
weeks or in the fridge for up to 3 weeks. If storing nougat in the fridge, bring to
room temperature before serving.

*****************************************