My super talented friend at work makes the most amazing nougat. Seriously, it has to be tasted to be believed but just this week, I ate a whole brownie pan sized amount of the stuff. I will have to bite the bullet shortly and make my own. . . it just seems to taste so much better when Naomi makes it. I don’t know how she does it exactly but the nougat has a chewy but firm texture and the nuts stay crunchy all the way through. The perfect nougat.
I have come to look forward to this nougat and being told off for eating a whole pan. This recipe has been published in one of Janelle Blooms cookbooks – yes, it is that good.
They are beautifully wrapped and given as gifts for Christmas. Naomi gave me a bunch of the beautiful red and white Christmas string and I still don’t know what I’ll do with it but I really just want to keep it. It’s too pretty to use! She has an amazing string collection that adorns her Christmas puddings, cakes, cookies and of course the nougat! We used baking paper to wrap the slices and then pushed them into cellophane bags with a small seal. Wrap a string around them, attach a gift note and share them around!
I have placed a bar of nougat into my cookie boxes this year but will need to make more for Christmas day. I’m thinking of putting a rosewater twist on it for the ladies of the family! This is the perfect wind down to a huge Christmas lunch. It’s light but perfect as an after dinner bite. Because a meal isn’t finished without dessert.
Are you guys making any homemade gifts this year? I am going to finish off my gingerbread house tonight and a big batch of apple pie jam.
Recipe with Naomi’s permission!
Makes approx 60 pieces
Follow my lead. . .
- 600g almonds, skin on
- 150g shelled pistachios
- 4 sheets rice paper
- 1 cup (350g) liquid glucose
- 1/2 cup (125ml) water
- 1 1/2 cup (350g) caster sugar
- 1/4 cup (90g) honey
- 2 large egg whites (free range)
- Pinch of cream of tartar
- 170g dried cranberries
- Preheat oven to 140C. Place almonds and pistachios on a baking tray lined with baking paper and roast in the oven for 20 minutes then reduce oven to 100C to keep almonds warm until ready to use.
- Line base and long sides of a 20cmx30cm baking tray with baking paper. Cut two sheets of rice paper to line base. Place rice paper with rough side up.
- Place glucose, water, sugar and honey in a saucepan and stir over a low heat until the sugar has dissolved. Brush down sides of pan using a pastry brush and water. Increase to a medium heat and using a candy thermometer cook to a temperature of 140C. Do not stir.
- Once the mixture reaches 135C, assemble the mixer with the balloon whisk; beat egg whites and cream of tartar to soft peaks form. Once mixture has reached 140C remove from heat and allow bubble to subside. Continue to beat egg whites at low speed and slowly drizzle the hot mixture onto beaten egg whites. Once all mixture has been added continue to be on a low/medium speed for 3 minutes.
- Using a metal spoon, stir in warm nuts and cranberries. Spoon nougat into prepared tin; flatten with a wet metal spoon. Cover with remaining sheets of rice paper; allow nougat to cool to room temperature.