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christmas nougat

Edible Christmas Gifts: Christmas Nougat

Aimee Field
Is there anything more Christmassy than nougat?? Well, Christmas nougat for sure! Packed full of festive nuts and fruit, its chewy, sticky and so fancy!
Prep Time 20 mins
Cook Time 25 mins
Setting Time 4 hrs
Total Time 4 hrs 45 mins
Course Sweets
Cuisine French
Servings 24 Pieces

Ingredients
  

  • 65 g hazelnuts
  • 20 g pistachios shelled
  • 50 g glace cherries
  • 75 g flaked almonds
  • 210 g caster sugar
  • 50 g liquid glucose
  • 65 g clear runny honey
  • 1 large egg white
  • icing sugar for dusting

Instructions
 

  • To prep: Firstly, roughly chop the hazelnuts, pistachios and glace cherries. Then place into a small bowl with the flaked almonds, and stir to combine. Then set aside until needed. Next, prepare an 8x10 inch baking tray by first lining with cling film, then a sheet of baking paper and a dusting of icing sugar. Then set aside.
  • Place 200g of the caster sugar into a straight-sided pan (approx. 6.5inches wide), along with the liquid glucose. Then pour in enough water to just cover the ingredients (I used 125ml) and stir to combine. Measure out your honey and set aside, and finally place the egg white and remaining 10g of sugar into the bowl of a stand mixer or into a large heat-proof bowl.
  • For the nougat: Place the saucepan over a medium-high heat and have a sugar thermometer to hand. Cook the sugar until it reaches 135C, and then pour in the honey. Continue cooking until it reaches 145C. Meanwhile, begin whipping the egg white and sugar together (with either the whisk attachment on the stand mixer or an electric hand-whisk). You want the egg white to be at stiff peaks by the time the sugar syrup reaches 145C. Then remove the sugar syrup from the heat.
  • Turn the speed on the mixer down to medium, and steadily pour the hot syrup down the side of the bowl. Make sure the hot syrup is being incorporated into the egg white with every turn of the whisk. Once all the syrup has been added, turn up the speed on the mixer and whisk for a further 5 minutes until thick and glossy. Then fold in the prepped nuts and fruit by hand, and working quickly, pour into your prepared tin.
  • Dust icing sugar over the top of the nougat, and then place another sheet of baking paper on top. Use this to spread the nougat out with your hands into an even layer. Then leave to set, (you can leave it overnight at this point). Then slice into 24 pieces, spritzing a knife with spray oil if it gets too sticky!

Notes

Nougat can be kept air-tight for up to one month. 
Adapted from https://www.greatbritishchefs.com/recipes/nougat-recipe
Keyword christmas, nougat