MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Classic Nougat
Categories: Candy, Nuts, Snacks
     Yield: 50 Servings

   100 g  Whole blanched almonds
          - (3-1/2 oz)
   100 g  Pistachios (3-1/2 oz);
          - peeled
   100 g  Hazelnuts (3-1/2 oz);
          - peeled
     2    Edible rice paper sheets
          Icing sugar -- for dusting
   150 g  Clear honey (5-1/4 oz);
          - use floral-flavoured honey
          - for extra flavour
   300 g  White caster sugar
          - (10-1/2 oz)
   100 g  Liquid glucose (3-1/2 oz)
     2 md Egg whites
     1 ts Vanilla extract

 Heat oven to 180°C/355°F (160°C/320°F fan) gas 4. Scatter the nuts
 over a baking tray and toast in the oven for 10 minutes, then set
 aside (they don't need to cool). Cut the two pieces of rice paper
 to fit a 20x20 cm square tin. Line the tin with one sheet of rice
 paper, brush the sides of the tin with oil, then dust the tin with
 icing sugar.

 Put the honey into a saucepan, then in another saucepan tip in the
 sugar, glucose and 100 ml of water. Put the egg whites in the very
 clean bowl of a tabletop mixer with a whisk attachment and whisk on
 a low speed. Heat and boil the honey until it reaches 121°C on a
 digital cooking thermometer, then straightaway pour the honey over
 the egg whites and set the speed to medium. While the whites and
 honey are whisking, bring the sugar and water to the boil and keep
 boiling until the syrup reaches 145°C exactly on a digital cooking
 thermometer. Pour the hot syrup in a slow, steady stream into the
 beating egg white mixture. Continue beating for about 10 minutes
 until you have a thick, glossy, firm meringue. It's hard to
 over-whisk at this stage but easy to under-whisk, so keep going
 until the meringue looks like sticky chewing gum.

 Use a spatula to stir though the nuts (which should still be warm),
 the vanilla extract and a small pinch of salt. Scrape the mixture
 into the lined tin, then smooth over to spread the mixture out
 evenly (if you have an offset spatula, now is the time to use it).
 Finally, top with the remaining sheet of rice paper and press down.
 Leave the nougat to set for at least 2 hours or overnight.

 To turn out and portion, use a spatula to loosen the edges of the
 nougat away from the tin, then invert the tin on to a clean board
 and use a sharp serated, hot knife to portion into bars or squares.
 The nougat will keep, stored in an airtight container, for up to a
 month.

 Recipe by Barney Desmazery

 Recipe FROM: https://www.bbcgoodfood.com

 Uncle Dirty Dave's Archives

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