French Nougat with Pistachio and Cherry

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Line a 20 cm cake tin with rice paper
Utensil List
Sugar thermometer
2 cups caster sugar
1 cup glucose syrup
100ml Wescobee honey
2 egg whites
Pinch cream of tartar
50g chopped glace cherries
200g shelled pistachio nuts
2 tsps vanilla extract
Slowly heat sugars in a thick based saucepan to 1400C using a sugar thermometer.
Using a clean mixing bowl, beat egg whites to a firm peak.
Slowly drizzle hot syrup into the peaked egg whites.
Stir through.
Pour hot nougat onto the rice paper, then top the nougat with more rice paper and press down firmly.
Cut warm nougat with a wet knife into squares and allow to set.
30 minutes