AT A GLANCE
Sweet sticky nougat isn't difficult to make, writes Emma Knowles, but timing is essential to its success.
|01||Preheat oven to 100C. Place pistachios, cranberries, almonds and glacé orange on an oven tray and warm in oven.|
|02||Grease the sides of a 20cm square cake tin, line base with confectioner’s paper, shiny-side down, and set aside.|
|03||Place honey in a small saucepan over medium-high heat. When honey reaches 108C on a sugar thermometer (3-4 minutes), start whisking eggwhite in an electric mixer and whisk until firm peaks form. When honey reaches 120C (6-8 minutes), remove from heat and stop whisking eggwhite.|
|04||Stir sugar, glucose, orange rind, orange juice and 50ml water in a separate small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until mixture reaches 155C (12-15 minutes).|
|05||Gradually add hot honey to eggwhite while whisking on low speed, then increase speed to high and whisk while sugar syrup cooks.|
|06||When sugar syrup reaches 155C, reduce whisk speed to low, gradually add sugar syrup, then increase speed to high and whisk until combined and slightly cooled (3-4 minutes).|
|07||Add warm nuts and fruit and stir quickly to combine.|
|08||Spoon nougat mixture into lined tin and spread evenly with a hot palette knife. Press confectioner’s paper over nougat to cover and trim to fit.|
|09||Place another 20cm square cake tin on top of nougat, fill tin with weights or weight evenly with food cans and stand at room temperature until firm (overnight). Run a knife around sides of tin to loosen nougat, turn onto a chopping board, cut into pieces with a hot knife and serve. Nougat will keep stored in an airtight container for 3 months.|
Note This recipe is based on Greg Malouf's recipe for gaz, the traditional name of Persian nougat. You'll need to begin this recipe a day ahead.