Per serving:
- Calories: 189
- Protein: 4g
- Total fat: 6g
- Saturates: 1g
- Carbs: 30g
- Total sugars: 28g
- Fibre: 1g
Honey, Cherry & Almond Nougat
If you can’t get hold of rice/wafer paper, line your tin with baking parchment and dust generously with cornflour. Top the nougat with an even dusting of cornflour and lay on a square of baking parchment before setting.
Our nougat this year contains cherries and almonds and is the perfect homemade Christmas gift this festive season!
NB Cooking Notes: plus (overnight) setting
For more nougat recipes, these are some of our favourites...
• Pistachio and honey nougat - Pistachios are perfect for Christmas treats but if you prefer substitute chopped blanched almonds or hazelnuts instead.
• Christmas nougat - You can use your favourite unsalted nuts in this nougat recipe - we've used almonds alongside cranberries.
• Nougat Ice Cream Pandoro - We filled a pandoro, a sweet Italian bread, with nougat inspired ice cream.
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Yields:
16
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
189
Ingredients
- 175 g blanched almonds
- Oil, to grease
- Cornflour, to dust
- 250 g granulated sugar
- 175 g runny honey
- 1 Tbsp. liquid glucose
- 2 medium egg whites
- 100 g dried cherries
For you will also need
- Edible rice/wafer paper
- A sugar thermometer
Directions
- Step 1Preheat oven to 160°C (140°C fan) mark 3. Spread almonds on a baking tray and cook in oven for 10min, until toasty. Set aside. Lightly grease a 20.5cm square baking tin and line base with rice/wafer paper. Dust a little cornflour over the base and sides.
- Step 2Mix sugar, honey, glucose and 100ml water in a medium pan over low heat, stirring until sugar dissolves. Increase heat to medium and bubble, without stirring, until temperature reaches 149°C on a sugar thermometer.
- Step 3Meanwhile, whisk egg whites in a freestanding mixer to stiff peaks. As soon as the sugar mixture reaches 149°C, with the mixer motor running, slowly and steadily pour sugar syrup on to the egg whites. Once added, continue whisking for 10min, until the outside of the bowl has cooled slightly, and the mixture is thick and elastic. Using a large metal spoon, quickly fold in nuts and cherries.
- Step 4Using a wet spatula, spread mixture into the prepared tin, re-wetting the spatula as needed (the mixture will be very stiff). Top with another layer of rice paper and press down very gently to stick. Leave to set overnight at room temperature before turning out on to a board and slicing.
To store:
Store in a slab wrapped in baking parchment and at cool room temperature in an airtight container for up to 2 weeks. If sliced, interleave the layers with baking parchment to prevent sticking.
To gift:
Slice nougat in half and wrap each slab well in baking parchment. Slide into a large cellophane bag or wrap in brown paper. Tie with a ribbon and tag.
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