Basic almond nougat
Preparation Time 20 minutes
Cooking Time 35 minutes
Makes about 40 pieces
4 sheets (about 15.5 x 23.5cm each) edible rice paper
200g blanched almonds
560g (2 1/2 cups) sugar
80ml (1/3 cup) water
1 500g jar glucose syrup (Colonial Farms brand)
2 egg whites, at room temperature
1 tsp vanilla essence
1. Preheat oven to 170°C. Line an 18 x 28cm slab pan with non-stick
baking paper or greased foil, allowing it to overhang the sides. Lay 2
sheets of rice paper side by side on a clean work surface. Use the base of
the pan as a guide to cut an 18 x 28cm rectangle. Repeat with remaining 2
sheets of rice paper. Place 2 sheets of the rice paper in the base of the
lined pan. Spread the almonds evenly over a baking tray and toast in
preheated oven for 7-10 minutes or until light golden. Set aside for 5
minutes to cool slightly. Chop and set aside.
2. Place the sugar and water in a medium saucepan. Use a wet spoon to
spoon the glucose syrup into the pan. (To soften glucose in the microwave,
see microwave tip.) The glucose prevents crystallisation and helps to ensure
the nougat has the correct texture. Place the pan over medium-low heat. Stir
with a wooden spoon, brushing down the sides of the pan occasionally with a
pastry brush dipped in warm water, until the sugar dissolves (this will take
about 10 minutes). Fill the sink with 10cm of cold water. Place the egg
whites in a large, clean, dry heatproof bowl. Place a sugar (candy)
thermometer in the pan. Increase heat to high and bring to the boil. Reduce
heat to medium-high and boil, uncovered, without stirring. When the syrup
reaches about 120°C, use the whisk attachment on an electric stand beater to
whisk the egg whites until firm peaks form. It is important to use a stand
mixer because, unlike a hand-held electric beater, it has a motor powerful
enough to beat the nougat mixture.
3. When the sugar syrup reaches 140°C, immediately remove the pan from
heat and place the base of the pan in the sink of cold water for 5 seconds,
or until the bubbles subside. This stops the syrup temperature increasing
� the temperature of the syrup determines the texture of the nougat. When
the syrup is cooked to 140°C, a chewy nougat results; if the syrup is cooked
to 150°C, a harder nougat results. With the beater on medium speed, slowly
pour hot syrup into the egg whites in a thin, steady stream. Don't pour the
syrup down side of the bowl or onto the whisk as it may set before being
incorporated into egg whites.
4. Once all the syrup is incorporated, whisk for a further 3 minutes or
until the mixture is thick and glossy. Use a wooden spoon to mix the almonds
and vanilla essence into egg white mixture until well combined. It is
important to work quickly or the nougat will begin to set. Also make sure
the nuts and vanilla essence are at room temperature - if they are cold, the
mixture will set too rapidly, making it difficult to transfer to the pan.
5. Quickly pour the nougat evenly into the lined pan using a spatula to
scrape down the side of the bowl. Use the spatula or the back of a spoon
dipped in hot water to spread the nougat evenly into the pan and smooth the
surface. Place the remaining rice paper or piece of greased foil over the
top of the nougat and press down gently. Set aside in a cool, dry place for
6 hours or until set.
6. Lift the nougat from the pan and place on a cutting board. Remove
baking paper or foil (if using rice paper, don't remove it, as it is edible)
Use a serrated knife in a sawing motion to cut the nougat crossways into
3cm-wide pieces and then cut each piece into about 4cm lengths. Place nougat
in a clean, dry airtight container, separating layers with non-stick baking
paper. Keep in a cool, dry place for 1-2 weeks or in the fridge for up to 3
weeks. If storing nougat in the fridge, bring to room temperature before
serving.
· The edible rice paper can be purchased from selected delicatessens
and kitchenware shops. If rice paper is unavailable, replace the non-stick
baking paper with greased foil and use an 18 x 28cm piece of greased foil to
top the nougat in step 5. Glucose syrup, also called liquid glucose, is
available in the health food section of the supermarket or from a health
food store. You will also need a sugar (candy) thermometer for this recipe,
available from department stores and kitchenware shops.
· Microwave tip: Remove the lid from the glucose. Heat the jar on
High/800watts/100% for 30-40 seconds or until the glucose is warm
· Variations:
· Citrus & pistachio nougat: Replace almonds with 250g unsalted
pistachio kernels. Add 65g (1/4 cup) mixed peel, finely chopped, with
pistachios, left whole, in step 4.
· Mixed nut & honey nougat :Reduce the glucose syrup to 250ml (1
cup) and add 80ml (1/3 cup) orange blossom honey with the syrup. Reduce the
amount of almonds to 100g and add 200g hazelnuts. Omit the vanilla essence.
· White chocolate & macadamia nougat: Replace the almonds with 250g
raw, unsalted macadamia nuts. Melt 180g white chocolate, broken into pieces,
in a bowl over a saucepan of simmering water (make sure the bowl doesn't
touch the water), stirring often, until the chocolate melts. Whisk the
nougat once all the syrup has been added in step 4 for only 2 minutes, then
add the warm melted chocolate and whisk until well combined. This variation
will give you a softer, more fudgey nougat. It will keep in an airtight
container or in the fridge for 2-3 weeks.
Prettypinkbutterfly
[Non-text portions of this message have been removed]
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