Pistachio and cranberry nougat

Pistachio and cranberry nougatWoman's Day
25 Item



1.Preheat oven to 180°C. Lightly brush a 15cm square cake pan with oil. Line the base with 1 sheet of rice paper.
2.Spread pistachios over baking tray. Bake for 4-5 minutes, until toasted. Set aside to cool.
3.In a medium saucepan, combine sugar, honey, glucose and water, and stir over low heat for 5-7 minutes, until sugar dissolves. Increase heat to high and boil, without stirring, for 20 minutes, occasionally brushing down sides of pan with a pastry brush dipped in water. Remove from heat.
4.Meanwhile, in a clean bowl, using an electric mixer, beat egg-white and rosewater together until stiff peaks form. With the motor running, pour hot sugar syrup into the egg-white mixture in a thin, steady stream. Using a metal spoon, stir in pistachios and cranberries.
5.Pour into prepared pan. 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 3cm squares to serve.

A candy/sugar thermometer will reach 160°C when the syrup is ready.


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