Christmas
Cranberry, Pistachio and Almond Nougat
Originally published · Modified
Nougat is always a safe Christmas gift, or a last-minute one if you are like me.
Nougat is really simple to make, and I do not know why I have not tried it sooner. The only piece of special equipment you really need is a candy thermometer – which really is a baker's essential. If you do not have one, now is a great time to hint for that Christmas gift!
The texture of nougat ranges from soft to firm, and is dependent on how high you heat the sugar syrup. This recipe is firm enough to be cut, but still maintains some of the chew you want.
I love the green hues from the pistachio and the red from the cranberries, which add a wonderful festive feel as well as good textural contrast and flavours to the nougat.
I have adapted this recipe from Sweet by Yotam Ottolenghi and Helen Goh.
The recipe
Cranberry, Pistachio and Almond Nougat
adventureswithsugar.com/cranberry-pistachio-and-almond-nougat/
Method
Method: nougat
- Prepare the tin: Line the base of a 20cm square tin with baking paper and grease the edges of the tin. Lay a sheet of rice paper, cut to fit the tin, on top of the baking paper. Then set aside.
- Roast the nuts: Preheat the oven to 170˚ Celsius and roast the nuts on a baking tray for about 8 – 10 minutes.
- Keep the nuts warm: Turn the oven off and leave the door slightly ajar, but leave the nuts in until you are ready to mix into the nougat. The mix will seize up if the nuts are added cold.
- Combine the syrup ingredients: In a medium-sized pot, combine the sugar, water, glucose, golden syrup, honey, vanilla essence and salt and whisk to combine.
- Cook the syrup: Place the pot over a medium heat and let the mix simmer until the sugar has dissolved. Continue to cook the syrup for 10 – 15 minutes, until the temperature on the sugar thermometer is close to 116˚ Celsius.
- Whisk the egg whites: At this stage, place the egg whites in a bowl of an electric mixer with a whisk attachment and whisk on medium speed to form soft peaks.
- Add half the syrup: When the temperature on the thermometer reaches 118˚ Celsius, pour half of the syrup into the egg whites in a steady stream. Continue to whisk on a steady speed and return the remaining syrup to the stove.
- Cook the rest of the syrup: Continue to simmer the remaining syrup until it reaches 140˚ Celsius.
- Add the remaining syrup: Pour the syrup into the egg white mixture in a steady stream, all the time whisking.
- Whisk until thick: Continue to whisk for another 6 – 8 minutes until you have a thick, ribbon-like consistency.
- Fold in the nuts and cranberries: Using a metal spoon, fold through the nuts and cranberries. Place into the lined tin and even out with an offset spatula.
- Cover with rice paper: Cover the top with more rice paper and press down firmly to remove air bubbles.
- Set and cut: Set aside overnight to set. Then run a hot knife along the sides to remove from the tin. Cut as desired.
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