Kitchen Of Yum

I love nougat but when it comes to making it i very rarely do it, most of the recipes I found contain honey and I really hate the taste of honey, That was until one dark rainy night when I decided to see if I could make it using an alternative to honey. I found it, See the below recipe to find out how I did it.

Ingredients

• 100g peeled pistachios
• 100g Glace Cherries
• 2 sheets edible rice paper
• icing sugar for dusting
• 150g Golden Syrup
• 300g white caster sugar
• 100g liquid glucose
• 2 medium egg whites
• 1 tsp vanilla extract

Method

1. Put the golden syrup into a saucepan, then in another saucepan tip in the sugar, glucose and 100ml of water. Put the egg whites in the very clean bowl of a table top mixer with a whisk attachment and whisk on a low speed.
2. Heat and boil the syrup until it reaches 121C on a digital cooking thermometer, then straightaway pour the honey over the egg whites and set the speed to medium. While the whites and honey are whisking, bring the sugar and water to the boil and keep boiling until the syrup reaches 145C exactly on a digital cooking thermometer. 
3. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It’s hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.
4. Use a spatula to stir though the nuts and the vanilla extract. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly (if you have an offset spatula, now is the time to use it). Finally, top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight. 
5. To turn out and portion, use a spatula to loosen the edges of the nougat away from the tin, then invert the tin on to a clean board and use a sharp serrated, hot knife to portion into bars or squares. The nougat will keep, stored in an airtight container, for up to a month.