100 g (4 oz) whole hazelnuts, toasted
50 g (2 oz) candied orange rind
50 g (2 oz) glace cherries (of different colours if possible)
450 g (1 lb) sugar
225 g (8 oz) powdered glucose
150 ml (1/4 pt) water
2 egg whites
rice paper
50 g (2 oz) candied orange rind
50 g (2 oz) glace cherries (of different colours if possible)
450 g (1 lb) sugar
225 g (8 oz) powdered glucose
150 ml (1/4 pt) water
2 egg whites
rice paper
method
1. Roughly chop the hazelnuts, candied orange rind and glace cherries.
2. In a large heavy-based pan, heat the sugar, glucose and water gently until the sugar dissolves and then boil.
3. Whisk the egg whites in a bowl until stiff and gradually add the syrup. Keep beating until the mixture thickens. This could take up to 30 minutes but it is important if the nougat is going to set.
4. Add the nuts, candied orange and cherries, mix well and pour into an 18-cm/7-in square cake pan lined with rice paper. Cover with another sheet of rice paper and press down with a weight.
5. Leave for 12 hours. Remove from pan and cut into squares.
2. In a large heavy-based pan, heat the sugar, glucose and water gently until the sugar dissolves and then boil.
3. Whisk the egg whites in a bowl until stiff and gradually add the syrup. Keep beating until the mixture thickens. This could take up to 30 minutes but it is important if the nougat is going to set.
4. Add the nuts, candied orange and cherries, mix well and pour into an 18-cm/7-in square cake pan lined with rice paper. Cover with another sheet of rice paper and press down with a weight.
5. Leave for 12 hours. Remove from pan and cut into squares.
serving amount
makes 675 g (1 1/2 lb)
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