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Cranberry and pistachio nougat
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Irresistible festive nougat recipe will leave everyone craving more.
Ingredients:
  • 3 sheets edible rice paper (see note)
  • 86.88 gm glucose syrup
  • 117.98 gm honey
  • 430.00 gm caster sugar
  • 1 eggwhite
  • pink food colouring
  • 125.00 ml pistachio kernels, toasted
  • 332.50 ml blanched almonds, toasted
  • 187.50 ml dried cranberries
Instructions:
  • Prepare a 19cm square cake pan by greasing it and lining the base and sides with baking paper, leaving a 2cm overhang on all sides. Fit 1 1/2 sheets of rice paper to cover the base, trimming if needed.
  • In a heavy-based saucepan over low heat, combine glucose syrup, honey, sugar, and 1/3 cup of hot water. Stir and cook for 10 minutes until the sugar dissolves, using a wet brush to wipe down the sugar crystals on the side of the pan. Place a candy thermometer in the pan without touching the base. Increase the heat to medium and bring the mixture to a boil. Let it boil without stirring for 12 to 15 minutes until it reaches 150°C on the thermometer. Remove the pan from the heat.
  • Beat eggwhite with an electric mixer in a large heatproof bowl until soft peaks form. Gradually add syrup in a steady stream while beating to combine. Add pink food coloring for tint. Quickly fold in pistachios, almonds, and cranberries. Spoon mixture into prepared pan and smooth the top with a wet spatula, pressing down firmly. Top with remaining rice paper, trimming to fit, and press down firmly. Let it set at room temperature. Lift from pan, cut into squares, and serve.

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