Nutty Christmas Nougat
Nougat is definitely a treat worth making, especially during the festive season when you can portion it out and wrap into little gifts for friends, family or even teachers. You will need to source some rice wafer paper and a sugar (candy) thermometer – both available from cake decorating stores.
- Line the base and long sides of a 16cm × 26cm baking tin with baking paper, allowing the paper to overhang the sides. Cut the wafer paper to size and place on top of the baking paper to line the tin.
- Place chocolate chips in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water and no steam gets into the bowl. Stir gently until the chocolate has melted. Turn off the heat and set the bowl aside.
- Place sugar, liquid glucose and honey in a heavy-based saucepan (you can place the saucepan on the scales then zero the scales after adding each of the ingredients) over low heat and stir until the sugar has dissolved. Increase the heat to high and bring to the boil. Place a sugar (candy) thermometer in the syrup and boil, without stirring, until the syrup reaches 140°C. Remove from heat.
- Meanwhile, beat the egg whites in a large heatproof bowl using an electric beater until stiff peaks form.
- Slowly pour the syrup into the beaten egg whites in a thin stream and continue beating until the mixture is thick and glossy. Reduce mixer speed to low and add in the melted chocolate, mix until just incorporated.
- Pour a third of the mixture into the wafer-paper-lined tin and scatter with half the nuts. Top with another layer of nougat mixture and nuts, spread the rest over the top and smooth, pressing the mixture into all corners and edges. Place the remaining rice wafer paper on top, cut to fit, and press down firmly. Allow nougat to stand in a cool place for 8 hours or overnight.
- Once cooled, remove nougat from the tin and using a sharp knife, trim off the edges. Cut into bars or squares.
- Keep in an airtight container in the pantry for 2 weeks, or in summer, keep in the fridge for up to 4 weeks.