Recipe for homemade Honey Nougat – a delicious sweet treat
500g Sugar plus 1 Tbsp extra for the egg whites
125g Glucose Syrup/ corn syrup
2/3 egg whites (about 85g)
1/2 Teaspoon Vanilla seeds
400g Mixture of Walnuts and Cranberries
Boil the sugar, water and glucose to 140C
Allow the sugar to cool and when it has reached 115C, boil the honey to 122C
Meanwhile, beat the egg whites and the sugar until stiff.
Add the honey in a slow stream continuously stirring (easier with a stand machine)
Add the vanilla seeds.
Add the sugar syrup and keep mixing for about 15 minutes (like I said you need a mixer)
Spray a swiss roll pan with non-stick spray and place a layer of rice paper at the bottom.
Lastly, add the nuts and fruit to the nougat mixture.
Place the mixture in the prepared tin.
I found if I dipped my spatula in hot water it helped to level it out.
Place the second sheet of rice paper on top.
Allow to cool (I used the freezer, but you can leave it at room temperature.)
Cut the nougat into blocks and enjoy!
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Recipe kindly provided by Homemade Heaven food blog.