Who can resist the challenge of making your own nougat? Certainly not me! Well, although this is not a complicated recipe, it proved quite stressful, mostly my worrying about whether I had done everything correctly. In the end everything worked out fine – even though the nougat did lose its shape, melting into a mound of chewyness, it was delicious… and that’s all that counts!
This recipe calls for several unusual ingredients and utensils, the rice paper you should find at a Chinese store, liquid glucose is not stocked by the supermarkets but I found some at a small baking shop, and a sugar thermometer is quite essential for a variety of edible goodies including sweets and jams.
Make sure that you get the correct rice paper! You will need the thinnest paper you can find, usually found in rectangular sheets. The thick rice paper used for spring rolls is no good for this sweet…
The nougat turned out to be very sticky making it difficult to cut and almost impossible to get out of the tin. I would suggest lining the sides of the pan with rice paper as well to assist with the removal of the sweet.
Food & Home Entertaining, December 2009
450 g (2 1/4 cups) sugar
250 ml (1 cup) liquid glucose
80 ml (1/3 cup) honey
2 sheets rice paper (plus extra for lining the sides of the tin)
2 extra-large egg whites
pinch of cream of tartar
250 g macadamia nuts, toasted
60 g dried cranberries
cornflour, to serve
Place the sugar, glucose and honey in a saucepan over a medium heat and stir until the sugar has dissolved. Do not allow the mixture to boil. Keep brushing the sides of the pan with extra water to prevent any sugar crystals from clinging.
When the sugar has completely dissolved, increase the heat and bring the syrup to a rapid boil until 140 degrees Celsius is reached on a sugar thermometer.
Line the base of an 18 x 28 cm rectangular cake tin with rice paper (remember the sides as well as the base!)
Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form. Add the sugar mixture in a steady stream until it is incorporated and continue beating for about 5 minutes until the mixture is slightly cooled and thickened. Add the macadamia nuts and cranberries, whisking them in by hand.
Pour the mixture onto the rice paper and press gently with a spoon to flatten. Cover with another piece of rice paper and allow to set for a few hours before cutting.
Cut into desired shapes, using a very sharp knife. Dip each piece of nougat in cornflour to give it a very light coating before wrapping in parchment paper or cellophane wrapping.