Master the art of nougat with this recipe. The addition of pistachios and almonds adds a nutty crunch, and the dried cranberries add a tang to cut through the sweetness. Wrap up individual slices to give as gifts.
2 sheets rice paper
2 cups (440 g) sugar
1 cup (350 g) glucose
½ cup (175 g) honey
1 cup (160 g) almonds, toasted
1 cup (140 g) shelled pistachios
½ (65 g) dried cranberries
½ tsp vanilla extract
60 g butter, at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 6 hours
Line base and sides of a 20 cm x 30 cm lamington pan with baking paper. Cover base with 1 sheet of rice paper.
Place sugar, glucose, honey and ¼ cup water in a heavy-based saucepan. Stir on low heat until glucose melts and sugar dissolves. Increase heat to medium and boil until syrup reaches 130°C on a sugar thermometer.
Meanwhile, using an electric mixer, beat eggwhites until stiff. With mixer running, add half of syrup in a slow, steady stream. Return remaining syrup to heat, continuing to beat eggwhite and syrup mixture.
Boil remaining syrup to 154°C, or "hard-crack" temperature. With motor running, gradually pour into eggwhite mixture, until very thick. Don't overheat motor. Stir in nuts, cranberries, vanilla extract and butter, mixing thoroughly.
Pour into prepared pan and top with remaining rice paper sheet to cover. Smooth out. Cool completely, until set. Turn out onto a board and cut into 3 cm strips. Wrap each strip in a piece of baking paper and store in an airtight container for up to two weeks.