PECAN, ALMOND AND HONEY NOUGAT
- 2 sheets rice paper
- 2 cups castor sugar
- ½ cup glucose
- 3 tbsp honey
- ½ cup water
- 2 egg whites, room temperature
- 1 tsp vanilla paste
- 50g butter, cubed and at room temperature
- 1 cup whole raw almonds
- 1 cup pecan nuts, roughly chopped
1.) Line a brownie / cake tin with plastic wrap. (I used a 16cmx25cm rectangular tin.) Cut both rice paper sheets to fit the tray. Line the base of the tray with one of the pieces of rice paper and keep the other to one side.
2.) Reserve two tablespoons of castor sugar. Place the remaining castor sugar in a large pot with the glucose, honey and water. Stir over a low heat to dissolve the sugar, then turn up the heat and bring to the boil. Use a pastry brush dipped in water to brush away sugar crystals from the sides of the pot.
3.) While the sugar mixture is boiling place the egg whites in the bowl of a freestanding mixer and whisk until soft peaks form. Gradually add the two tablespoons of castor sugar that you set aside earlier while whisking continuously. Continue to whisk until stiff peaks form. Whisk in the vanilla paste.
4.) Boil the sugar mixture until it reaches 140ºC and is amber in colour. This is also known as “hard crack stage” as the syrup will become brittle and crack easily if dropped into ice water.
5.) Gradually pour the hot sugar syrup into the egg whites while beating continuously, until all of the syrup has been incorporated. Add the butter a few cubes at a time until everything is mixed together.
6.) Working quickly, add the almonds and pecans to the mixture and fold through by hand.
7.) Scrape the mixture into your prepared tin and cover with the other sheet of rice paper. Flatten the top of the paper (I find it help to use a small baking tray pressed onto the top to get a flat, even top). Cover and set aside in a cool, dry place for 8 hours / overnight to set.
8.) Lift the nougat out of the tin and use a sharp knife to cut into bars or blocks. Store in an airtight container in the fridge and bring to room temperature before serving.