Cranberry, almond and cherry nougat

A sugar (candy) thermometer, available from kitchenware stores, is essential for this recipe. Yes, you need to get your timing just right, and making nougat can be a little fiddly, but it's totally worth it for the real deal.
cranberry, almond and cherry nougat
6 Item



1.Cut rice paper into 12 rounds to fit six 7.5cm egg rings. Oil inside of egg rings. Place egg rings on baking paperlined oven tray. Place one rice paper round in each egg ring.
2.Combine sugar, glucose, honey and the water in small heavy-based saucepan; stir over low heat, without boiling, until sugar is completely dissolved. Brush down the side of the pan with pastry brush dipped in hot water to dissolve all the sugar crystals.
3.Bring to the boil; boil, uncovered, without stirring, until syrup reaches 154°C on a sugar thermometer, remove immediately from heat.
4.Just before syrup is ready, beat egg white in a small heatproof bowl with an electric mixer until soft peaks form. With mixer operating, add hot syrup to egg white in a thin steady stream. Beat until all syrup is added.
5.The mixture will be firm and sticky, so you will need to work quickly. Stir nuts, cranberries and cherries into egg white mixture. Using an oiled metal spatula (or oiled hands if not too hot), quickly press mixture into an egg ring, press a rice paper round on top. Repeat with remaining mixture and rice paper. Stand 5 minutes before removing egg rings. Cool completely before storing in an airtight container. Cut in half to serve, if you like.

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