Preparation Time: 10 mins
Cooking Time: 20 mins + 6 hours to set
Serves: Makes around 40 pieces.
Ingredients:
- 4 sheets of edible rice paper (cut to the size of your baking tray - 15.5 x 23.5cm)
- 200g blanched almonds
- 560g (2 1/2 cups) sugar
- 80ml (1/3cup) water
- 1 500g jar of glucose syrup
- 2 eggs whites, at room temperature
- 1tsp vanilla essence
Method:
1) Preheat oven to 170'C.
2) Line your baking tray with baking paper, allowing it to overhang at the sides. Then lay 2 sheets of rice paper in the base of your prepared tray.
3) Spread the almonds evenly over the rice paper and toast in your preheated oven for 7-10mins, or until light golden. Leave them to cool slightly for 5mins then chop roughly and set aside.
4) Using a free standing mixer, beat your egg whites until firm peaks form. Leave in the bowl, ready for later use.
5) Fill your sink with roughly 10cm of cold water.
6) Place the sugar, water and glucose syrup in a medium sized saucepan and put the pan over a medium-low heat. Stir with a wooden spoon, brushing down the sides of the pan occassionaly with a pastry brush dipped in water, until the sugar dissolves. This should take about 10 mins.
7) Increase heat to high and bring the sugar mixture to the boil. As soon as it starts to boil, reduce the heat to medium-high and boil, uncovered, without stirring. You will need to place your candy thermomiter in the saucepan and keep an eye on the temperature. As soon as the syrup reaches about 140'C, immediately remove the saucepan from the heat and place gently into the sink of cold water to cool the mixture rapidly. This will take about 5 seconds, or until the bubbles subside.
8) With your egg white mixture on medium speed, slowly pour in the hot syrup, in a thin, steady stream. Don't pour the syrup down the side of the bowl or onto the whisk beaters as it may set before being incorporated into the egg whites.
9) Once all the syrup is incorporated, whisk for a further 3 minutes or until the mixture becomes thick and glossy.
10) Use a wooden spoon to stir in your chopped almonds and vanilla essence. It is important to move quickly or the nougat will begin to set.
11) Quickly pour the mixture into your rice paper lined baking tray, using a wet spatula to scrape down the side of the bowl and also to spread the mixture evenly into your pan.
12) Place your remaining sheets of rice paper ontop of the nougat, pressing gently.
13) Set aside to cool for about 6 hours, or until it's set!
14) Lift the nougat from the pan and place on a cutting board. Remove all the baking paper (but keep the rice paper on, as it's edible). Use a serated knife in a sawing motion to cut the nougat crossways into 3cm wide pieces.
NOTES: Nougat can be stored in airtight containers in a cool, dry place for up to 1-2 weeks, or in the fridge for up to 3 weeks. If storing in the fridge, be sure to let the nougat come to room temperature before serving.
HAPPY CHRISTMAS!! xx
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