Honey Almond Nougat

This weeks cookie exchange recipe comes from my beautiful and talented little sister. She is a wonder in the kitchen and never seems to be intimidated by the recipe, no matter how tricky it is.

She made the most delicious honey almond nougat and as an extra special treat she dipped half of it in chocolate. It was AMAZING. Reminiscent of the honey almond nougat rolls we used to eat as kids, before calories became part of our vocabulary.

If you are thinking of making this, there is one important tip for nougat. Be prepared and work quickly. It starts to set quickly and can be difficult to get out of the bowl if you take to much time fluffing around.

Rice paper usually comes in packs with quite a few sheets (around 12), so you will have lots of incentive to make tons of nougat and get creative with your flavours.

Thanks so much Karen for such a yummy treat, and for packing them up as sweetly as you are.

Oh, and congratulations on your Christmas Day engagement – very proud and happy for you sissy.

Ingredients

4 sheets of edible rice paper

200g blanched almonds

560g (2 ½ cups) sugar

80ml (1/3 cup) water

1 x 500g jar glucose syrup

80ml (1/3 cup) honey

2 egg whites at room temperature

1 x 250g block Cadbury dairy milk chocolate (optional)

 

Method

1.  Preheat oven to 170^oC. Spread the almonds evenly over a baking tray and toast in preheated oven for 7-10 min or until light golden. Set aside to cool.

2. Line an 18 x 28cm slab pan with non-stick baking paper, allowing it to overhang the sides. Lay 2 sheets of rice paper side by side on a clean work surface and use the base of the pan 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. 

3. Fill a sink with 10cm of cold water. Place the egg whites in a large clean, dry, heatproof bowl.

4. Place the sugar, water, glucose and honey in a medium saucepan over medium-low heat. Stir with a wooden spoon, brushing down the sides of a pan occasionally with a pastry brush dipped in water, until the sugar dissolves (approx. 10 min).

5. Once sugar is dissolved, place a sugar (candy) thermometer in the sugar syrup, increase the heat to high and bring to the boil. Reduce heat to medium-high and boil uncovered, without stirring. When the sugar syrup reaches about 120^oC, whisk the egg whites in an electric stand beater until firm peaks form.

6. When the sugar syrup reaches 140^oC immediately remove the pan from the heat and place the base of the pan in the sink of cold water for 5 seconds, or until he bubbles subside. With the beater on medium speed, slowly pour the sugar syrup into the egg whites in a thin, steady stream. Don’t pour the syrup down the side of the bowl or onto the whisk as it may set before being incorporated. Once all the syrup is incorporated whisk for a further 3 minutes or until the mixture is thick and glossy.

7. Use a wooden spoon to stir the almonds into the mixture. It is important to work quickly, and ensure your almonds are at room temperature or the mixture will set too rapidly, making it difficult to transfer to the pan.

8. 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 2 sheets of rice paper (or 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.

9. Lift the nougat from the pan and place on a cutting board, remove the baking paper (or foil if using), do not remove the rice paper. Use a serrated knife in a sawing motion to cut the nougat into even pieces.

10. Line two baking trays with non-stick baking paper. Melt the chocolate in a double boiler, once chocolate is all melted remove from the heat and allow to cool slightly. Dip the pieces of nougat into the chocolate, coating evenly on all sides. Place the chocolate coated pieces of nougat on the lined trays and place in the fridge to set.

11. To store, place the nougat in an air-tight container, separating the layers with non-stick baking paper. The nougat will keep in an air-tight container, in a cool, dry place for 1-2 weeks, or in the fridge for up to 3 weeks. If storing in the fridge, bring to room temperature before serving.

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^HINT [1] If rice paper is unavailable replace the baking paper with greased foil and use an 18 x 28cm piece of greased foil to top the nougat in step 7.

^HINT [2] To soften glucose, remove the lid and place the jar in the microwave for 30-40 seconds (800Watts) or until warm. Use a wet spoon to spoon the glucose out.

^HINT [3] Heating the sugar syrup to 140^oC results in a chewy nougat, if the sugar syrup is heated to 150^oC a harder nougat results. I prefer a harder nougat; so heat my sugar syrup to around 145^oC.

Now.... Go Get Your Bake On!!!