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Almond and cherry nougat
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Impress with homemade nougat - perfect for gifting or indulging.
Ingredients:
  • Vegetable oil, to grease
  • 2 edible rice paper sheets
  • 320g (2 cups) almond kernels
  • 285g (1 1/3 cups) caster sugar
  • 60ml (1/4 cup) honey
  • 60ml (1/4 cup) liquid glucose
  • 40.00 gm water
  • 1 egg white
  • 2 tsp rosewater
  • 1 x 100g pkt red glace cherries, coarsely chopped
Instructions:
  • Preheat your oven to 180°C. Lightly grease a 15cm square cake pan with oil and line the base with a sheet of rice paper. Spread almonds on a baking tray and bake for 8-10 minutes until toasted. Allow them to cool before using.
  • In a medium saucepan, gently melt the sugar, honey, glucose, and water over low heat for 5-7 minutes until the sugar dissolves. Increase heat to high and bring to a boil. Let it cook without stirring, occasionally using a wet pastry brush to brush down the sides of the pan, until a candy thermometer reads 160°C. Remove from heat.
  • Using an electric beater, whip the egg white and rosewater in a clean, dry bowl until stiff peaks form. While beating, slowly pour in the hot sugar-syrup mixture until fully incorporated. Gently fold in the almonds and cherries using a metal spoon. Pour the mixture into the prepared pan and press down firmly. Place the remaining rice paper sheet on top. Let it set in a cool, dry place for 4 hours.
  • Transfer the nougat onto a cutting board and slice into 2.5cm squares for serving.

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