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How to make Honey, pistachio and cranberry nougat

Yield = 24 squares
Prep time: 1:10
Cook time: 0:15
Total time: 1:25

Ingredients

  • 2 sheets edible rice paper (see note)
  • 1 cup caster sugar
  • 1/2 cup honey
  • 1 tablespoon glucose syrup
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 1/4 cups pistachio kernels, lightly toasted
  • 1/2 cup shredded coconut
  • 1 1/2 cups dried cranberries

Method

  • Step 1 Grease a 3cm-deep, 18cm x 28cm slice pan. Line base and long sides with foil, extending foil 3cm from edge of pan. Place 1 rice paper sheet over base of prepared pan.
  • Step 2 Place sugar, honey and glucose in a small saucepan. Place over low heat. Stir for 5 to 7 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, until mixture reaches 155°C on a candy thermometer. Remove pan from heat.
  • Step 3 Using an electric mixer, beat egg whites in a large, heatproof bowl, until firm peaks form. Add hot honey mixture in a slow, steady stream. Continue beating until mixture cools (about 5 minutes). Add vanilla, pistachios, coconut and cranberries. Stir until just combined.
  • Step 4 Working quickly, spread mixture into prepared pan. Top with remaining rice paper sheet. Press down to flatten and spread evenly. Set aside to cool completely. Cut nougat into squares.