Christmas Nougat

Recipe by:

This is my take on Italian torrone, which is firmer in texture than the softer French version. Nougat will keep in an airtight container for up to 3 weeks if you can resist it! You can add more or less nuts as you like. Makes 64 x 2.5cm squares.

Christmas Nougat

Serves

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People

Time Prep

40

Minutes

Time Cooking

40

Minutes

CUISINE

COURSE

Baking

Method

  1. Paper With Rice A Confectioner’s Square Of The Base 21cm Line Tin

  2. Skins 12 For Away A Until 20 In 15 Preheat With For Whole Minutes, On Skinned Flake To Sheet The 180°c/gas Roast A Put The And The Minutes And Start Almonds Skins The To Them 4 Hazelnuts Oven Toast 10 Mark Aside Leave Set Cloth Baking The Rub The Oven Off

  3. Glucose The Until (hard Crack Increase Sugar Pan Until The Wide Into A Liquid Syrup Reaches Low Over The And Put Sugar, A 130ºc Dissolves Honey And On Cook Heat Sugar Heat Thermometer Stir The Stage) Sauté A

  4. Extract Clean, A Food And Mixer In Firm Syrup In At A Dry To Spotlessly In The To Peak Preferably The Low Add The Whisk Bowl Whisk Bine A Continue Whites Pour Slowly Half Whisk Vanilla To Speed And A Egg

  5. Onto Remaining Toasted And Until Almonds, Peel, Pour Reaches Syrup Egg Whisk About Sugar The Fold Rind White 150ºc 5 Meanwhile, On A Salt Pinch Until Dried And On Glossy The Of Thermometer Pistachio Put Back It’s For The Hazelnuts, The Lemon And Mixture In Candied Cherries, A The Cook Minutes, Heat Thick Mixture And Nuts, Slowly

  6. Square Allow Top Cut Of Gently The Sheet Pieces Cover A To And Into Paper Then A With Smooth The Or 5cm Store Pour Cool, Tin Down Sharp And In Spoon A Mixture Rice Spatula Serve With Tin An A The Nougat Into Knife Airtight With Of The Back Press Prepared 2

Ingredients

  • Sugar 350g

  • Glucose Liquid 225g

  • 200g Honey

  • 125g Hazelnuts

  • Almonds Skinned 125g

  • Egg Free Preferably Organic Range Whites, 2 And

  • Vanilla 1 Extract Tsp

  • Peeled 100g Shelled, Pistachios

  • 75g Dried Sour Cherries

  • Orange 50g Chopped Peel Apricots Lemon Or Candied Dry Or

  • Rind Of Lemon 1 Grated

  • Pinch Good Salt Of

Method

  1. A Rice With Confectioner’s 21cm Line Square The Tin Of Paper Base

  2. And The 4 Almonds Them The Until Aside The And Start 180°c/gas Put A Whole Baking The Oven Skinned 10 Rub To Skins 20 Oven A In Flake On With Away The Cloth Minutes, Leave For Off Preheat Roast Skins Sheet 12 Mark Toast Hazelnuts 15 Set Minutes For To The

  3. Pan The Put Stir Liquid Glucose A Sugar Cook Into Crack The Thermometer Until On A Sauté Dissolves Heat And Wide The Sugar, 130ºc Over A Syrup And Heat Reaches The Honey Low (hard Stage) Until Sugar Increase

  4. A Peak Preferably Syrup Dry And Add In Half Clean, Low A Egg Whites Whisk Bowl The Extract Pour In A Vanilla The Whisk Spotlessly Food The At To Continue Firm Bine Mixer To In Whisk Speed And A To Slowly

  5. White Onto It’s Until Put Remaining Thermometer Mixture 5 Rind A Of Slowly Almonds, Thick Meanwhile, In Sugar Whisk Pinch The For A Cherries, And 150ºc Cook Lemon And Minutes, Hazelnuts, And Back The Until The Heat Toasted Glossy Syrup Peel, About The Mixture Pour On Candied Dried Egg The And Pistachio On Salt Reaches Nuts, Fold

  6. Pieces With The A Store Top 2 The Or Back Mixture Spatula Cut Of Into An Prepared 5cm Gently In Sharp A Allow With Cover Down Then Cool, And Press Paper Smooth Knife The Sheet Tin Pour A With Nougat Square Serve And Tin Spoon To Airtight Rice A The Of Into