2 cups sugar
1 cup glucose (light corn syrup)
½ cup honey
2 tbsp water
2 egg whites
3 pumps NOMU Vanilla Paste
1 cup whole almonds, toasted
80g dried cranberries
Prepare a 28 x 20 x 3cm pan by lining it with rice paper
Heat the sugar, glucose, honey and water in a heavy-based saucepan, stirring gently, until completely dissolved. Use a pastry brush dipped in water to brush any sugar crystals from the side of the pot. Increase the heat to a simmer and cook the syrup until it reaches the hard ball stage (130°C).
Close to when the syrup reaches the final temperature, whisk the egg whites to stiff peaks with an electric mixer and mix in the NOMU Vanilla. Then, with the mixer still running, gradually add half the syrup in a slow, steady stream down the side of the bowl. Do not pour it directly over the whisk attachment as it will spray hot syrup everywhere.
Return the remaining syrup to the heat, and continue beating the egg and syrup mixture. Leave the remaining syrup on the heat until it reaches crack temperature of 154°C. Pour the remaining syrup into the egg whites, beating continuously. Continue beating until the mixture is thick.
Quickly add the almonds and cranberries and stir through thoroughly, then pour the mixture into the prepared tray. Lay an extra piece of rice paper over the mixture and smooth the surface gently with your hand to flatten. Leave to cool and set.
Once set, cut the nougat into bite-size rectangles using a very sharp knife. You can spray the knife with non-stick baking spray or dip in cornflour for easier slicing.
Notes: This recipe has to be made with a candy thermometer.
For storage purposes, wrap each piece of nougat in a piece of cellophane or wax paper.
2 cups sugar
1 cup glucose (light corn syrup)
½ cup honey
2 tbsp water
2 egg whites
3 pumps NOMU Vanilla Paste
1 cup whole almonds, toasted
80g dried cranberries
Prepare a 28 x 20 x 3cm pan by lining it with rice paper
Heat the sugar, glucose, honey and water in a heavy-based saucepan, stirring gently, until completely dissolved. Use a pastry brush dipped in water to brush any sugar crystals from the side of the pot. Increase the heat to a simmer and cook the syrup until it reaches the hard ball stage (130°C).
Close to when the syrup reaches the final temperature, whisk the egg whites to stiff peaks with an electric mixer and mix in the NOMU Vanilla. Then, with the mixer still running, gradually add half the syrup in a slow, steady stream down the side of the bowl. Do not pour it directly over the whisk attachment as it will spray hot syrup everywhere.
Return the remaining syrup to the heat, and continue beating the egg and syrup mixture. Leave the remaining syrup on the heat until it reaches crack temperature of 154°C. Pour the remaining syrup into the egg whites, beating continuously. Continue beating until the mixture is thick.
Quickly add the almonds and cranberries and stir through thoroughly, then pour the mixture into the prepared tray. Lay an extra piece of rice paper over the mixture and smooth the surface gently with your hand to flatten. Leave to cool and set.
Once set, cut the nougat into bite-size rectangles using a very sharp knife. You can spray the knife with non-stick baking spray or dip in cornflour for easier slicing.
Notes: This recipe has to be made with a candy thermometer.
For storage purposes, wrap each piece of nougat in a piece of cellophane or wax paper.
2 cups sugar
1 cup glucose (light corn syrup)
½ cup honey
2 tbsp water
2 egg whites
3 pumps NOMU Vanilla Paste
1 cup whole almonds, toasted
80g dried cranberries
Prepare a 28 x 20 x 3cm pan by lining it with rice paper
Heat the sugar, glucose, honey and water in a heavy-based saucepan, stirring gently, until completely dissolved. Use a pastry brush dipped in water to brush any sugar crystals from the side of the pot. Increase the heat to a simmer and cook the syrup until it reaches the hard ball stage (130°C).
Close to when the syrup reaches the final temperature, whisk the egg whites to stiff peaks with an electric mixer and mix in the NOMU Vanilla. Then, with the mixer still running, gradually add half the syrup in a slow, steady stream down the side of the bowl. Do not pour it directly over the whisk attachment as it will spray hot syrup everywhere.
Return the remaining syrup to the heat, and continue beating the egg and syrup mixture. Leave the remaining syrup on the heat until it reaches crack temperature of 154°C. Pour the remaining syrup into the egg whites, beating continuously. Continue beating until the mixture is thick.
Quickly add the almonds and cranberries and stir through thoroughly, then pour the mixture into the prepared tray. Lay an extra piece of rice paper over the mixture and smooth the surface gently with your hand to flatten. Leave to cool and set.
Once set, cut the nougat into bite-size rectangles using a very sharp knife. You can spray the knife with non-stick baking spray or dip in cornflour for easier slicing.
Notes: This recipe has to be made with a candy thermometer.
For storage purposes, wrap each piece of nougat in a piece of cellophane or wax paper.
2 cups sugar
1 cup glucose (light corn syrup)
½ cup honey
2 tbsp water
2 egg whites
3 pumps NOMU Vanilla Paste
1 cup whole almonds, toasted
80g dried cranberries
Prepare a 28 x 20 x 3cm pan by lining it with rice paper
Heat the sugar, glucose, honey and water in a heavy-based saucepan, stirring gently, until completely dissolved. Use a pastry brush dipped in water to brush any sugar crystals from the side of the pot. Increase the heat to a simmer and cook the syrup until it reaches the hard ball stage (130°C).
Close to when the syrup reaches the final temperature, whisk the egg whites to stiff peaks with an electric mixer and mix in the NOMU Vanilla. Then, with the mixer still running, gradually add half the syrup in a slow, steady stream down the side of the bowl. Do not pour it directly over the whisk attachment as it will spray hot syrup everywhere.
Return the remaining syrup to the heat, and continue beating the egg and syrup mixture. Leave the remaining syrup on the heat until it reaches crack temperature of 154°C. Pour the remaining syrup into the egg whites, beating continuously. Continue beating until the mixture is thick.
Quickly add the almonds and cranberries and stir through thoroughly, then pour the mixture into the prepared tray. Lay an extra piece of rice paper over the mixture and smooth the surface gently with your hand to flatten. Leave to cool and set.
Once set, cut the nougat into bite-size rectangles using a very sharp knife. You can spray the knife with non-stick baking spray or dip in cornflour for easier slicing.
Notes: This recipe has to be made with a candy thermometer.
For storage purposes, wrap each piece of nougat in a piece of cellophane or wax paper.
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