Only a few weeks to go until Christmas, so Christmas baking is well an truly here. Cranberry Almond Christmas Nougat is always a nice gift as it’s something you will never really buy yourself.
This recipe is as easy as it gets, but you will still have a sticky, all be it delicious, lump of nougat that you will have to force into a tray in the end.
2 cups white sugar
1 cup Glucose syrup ( rice must syrup, or corn syrup)
1/4 cup water
2 egg whites
1 cup diced almonds
1 cup coco nibs
1 cup dried cranberries
1 tsp vanilla essence ( or powdered vanilla)
60g un salted butter
2 sheets rice paper
Line your tin with baking paper, and then with half the rice paper (on the bottom only)
In a high sided saucepan heat sugar, syrup and water until all sugar has dissolved, and sugar reaches 130˚C (266˚F).
Meanwhile beat egg whites so form stiff peaks. With the mixer still running pour half the sugar mix ( in a constant stream ) into the egg whites. Return the remaining sugar to the heat and heat to 154˚C (310˚F). Then slowly ( in a constant stream) pour the remaining sugar into the egg whites.
Continue mixing until the mix is thick, then add butter slowly, then all other ingredients.
pour/dolop the mix into the prepared tin and cover with remaining rice paper. Press the mix firmly into the tin to ensure it gets to the edges. Allow to cool completely.
Slice the mix with a sharp warm knife, and wrap in either baking paper or cellophane.