Nicole’s Festive Nougat

nougat

Nicole's Festive Nougat
Author: 
Cuisine: Christmas Cooking
 
Try using anything you want in place of the nuts – pistachios, almonds, ginger, hazelnuts, glazed cherries and more, or even a mixture of many of these. Make sure you slightly toast your nut selection first before adding to mixture.
Ingredients
  • 1 egg white
  • 400g honey
  • 100g Pistachio
  • 100g Dried Cranberries 50g white chocolate
  • 150g Pecans
  • 150g Macadamias
  • 60g coconut oil
  • 40g Mayple syrup
  • 25-30g Chinese Five Spice Sea Salt
  • 2 to 4 piece confectionary rice paper
Instructions
  1. Add 1 egg white to bowl and mix 2 sec, speed 2,
  2. Add 400 grams honey, then insert butterfly. Cook, 60 mins, 100 Speed 2, With MC off
  3. Quickly remove butterfly out, add in remaining ingredients and mix 5-10 sec, reverse speed 3. You may need to finish this step by hand with a spatula if it starts to set too quickly
  4. Place a layer of rice paper on your bread mat (or baking paper) spoon mixture liberally over rice paper.
  5. Place another piece of rice paper on top, followed by a piece of baking paper and press or roll out to desired thickness.
  6. Let set in fridge for approximately half an hour then slice up, trimming all edges first, then into 2-3cm strips.

 

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