Cranberry and nut nougat
Nougat recipes often require candy thermometers and exact cooking temperatures; this cranberry and nut version is much simpler. It also has a pretty stained glass effect and makes a lovely gift.
- 30 mins cooking
- Makes 48 Item
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Ingredients
Cranberry and nut nougat
- 4 (sheets) confectioners' rice paper
- 2 tablespoon milk
- 20 gram (¾ ounce) butter
- 375 gram (12 ounces) white chocolate melts
- 410 gram (13 ounces) pink and white marshmallows,chopped coarsely
- 1 cup (130g) dried cranberries
- 1/2 cup (70g) unsalted shelled pistachios, roasted
- 1/2 cup (80g) blanched almonds, roasted
Method
Cranberry and nut nougat
- 1Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base with two sheets of rice paper, trimming to fit.
- 2Stir milk, butter and melts in medium heatproof bowl over medium saucepan of simmering water until smooth. Add marshmallows; stir until smooth. Remove from heat; stir in cranberries and nuts.
- 3Spread mixture into pan; smooth surface. Top with remaining rice paper, trimming to fit. Place a second swiss roll pan on top of slice. Weight with cans; refrigerate overnight.
- 4Turn slice onto board before cutting.
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