Set perfectly, with almonds, pistachios, cherries and a layer of white chocolate, you will never look at another nougat recipe again! You will need a sugar thermometer to make this recipe.

For tasty variations on nougat, try Suzanne Gibbs' nougat recipe or French chef Gabriel Gaté's nougat recipe. Also, browse our dessert recipes for more sweet inspiration.

Makes

Preparation

45min

Cooking

25min

Skill level

Ace
By
Average: 3.2 (358 votes)

Ingredients

  • 400 g raw almonds
  • confectionery rice paper
  • 500 g sugar
  • 50 g liquid glucose
  • 100 ml water
  • 450 g orange blossom honey
  • 3 eggwhites
  • 100 g pistachios 
  • 60 g marasche cherries (Italian cherries in syrup), or glacé cherries if unavailable
  • 100 g white chocolate

Cook's notes

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.

Instructions

Setting time overnight

Makes 1.5 kg

You will need to begin this recipe 1 day ahead.

Preheat oven to 180ºC. Lightly roast the almonds. Butter the sides of a lamington tray (approximately 20 cm x 30 cm) and line the base with rice paper.

Put the sugar, glucose and water in a saucepan, stirring to dissolve and brushing down any sugar on the side of the pan with a pastry brush dipped in water. Once all the sugar is dissolved, bring to the boil and cook until it reaches 150°C on a sugar thermometer. At the same time, put the honey in a separate saucepan and cook until it reaches 120°C.

Meanwhile, beat the eggwhites to soft peaks. When the sugar and honey reach temperature, gradually pour the hot honey down the side of the mixing bowl into the eggwhites with the beaters running. Then, gradually pour in the sugar syrup. Keep beating for another 5 minutes (the mixture will begin to firm up), then fold in the almonds, pistachios and cherries.

Pour into the tray and spread to the corners (the mixture will be quite stiff by this stage). To smooth the top, cover with a sheet of baking paper and roll with a rolling pin.

Place a large rectangular tray on top and weight down with a heavy object, such as a bag of sugar or flour. Leave overnight to set.

The next day, melt the chocolate and, after removing the baking paper, spread the chocolate over the top of the nougat. Cover with another sheet of baking paper and smooth the surface of the chocolate with your fingers. Leave for 5 minutes or until the chocolate hardens. Remove the baking paper and cut the nougat into bars.