Cranberry and Pistachio Nougat

 

Cranberry and Pistachio Nougat

3 sheets edible rice paper (see note)

1/4 cup glucose syrup

1/3 cup honey

2 cups caster sugar

1 eggwhite

pink food colouring

1/2 cup pistachio kernels, toasted

1 1/3 cups blanched almonds, toasted

3/4 cup dried cranberries
Step 1
Grease a 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Line base with 1 1/2 sheets rice paper, trimming to fit.
Step 2
Place glucose syrup, honey, sugar and 1/3 cup hot water in a heavy-based saucepan over low heat. Cook, stirring, for 10 minutes or until sugar has dissolved, brushing down side of pan with water to remove sugar crystals. Place a candy thermometer in pan (don't let it touch base). Increase heat to medium. Bring to the boil. Boil, without stirring, for 12 to 15 minutes or until mixture reaches 150°C on thermometer (see tip). Remove pan from heat.
Step 3
Using an electric mixer, beat eggwhite in a large, heatproof bowl until soft peaks form. Gradually add syrup in a steady stream, beating to combine. Tint pink with food colouring. Working quickly, fold through pistachios, almonds and cranberries. Spoon mixture into prepared pan. Using a wet spatula, smooth top, pressing down firmly. Top with remaining rice paper, trimming to fit. Press down firmly. Stand at room temperature until set. Lift from pan. Cut into squares
OPTION: Add 100g softened butter whipped in slowly after the sugar syrup.