Nougat

 Makes about 24 pieces

INGREDIENTS

625 ml (2 and a half cups) castor sugar

250 ml (1 cup) glucose

90 ml (6 TBS) honey

2 egg whites

100 g pistachio nuts, chopped

100 g almonds, chopped

Cornstarch

Edible rice paper

METHOD

1. Line a 20 cm x 20 cm cake pan with rice paper. Do not grease. 

2. Put the sugar, glucose and honey in a pot and heat over moderate heat until the sugar starts dissolving. Reduce heat. Boil sugar mixture for 7 minutes after boiling point. 

3. Beat egg whites until stiff and pour in warm sugar syrup while continuously beating with your hand blender. Keep on beating until the mixture is very thick. 

4. Stir in the nuts and scoop mixture onto lined cake pan. Smooth the top evenly.

5. Put rice paper on top and press flat with your hand. 

6. Leave overnight in a dry place. Do not put into the fridge. 

7. Sprinkle some cornstarch on a chopping board and upend the nougat onto it. Slice into blocks. 

Enjoy! 

Photo by Roman Odintsov (Pexels)