This really is a simple treat to make, the tip is to be organised.

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  • 1/4 cup honey
  • 1 1/4 cup glucose
  • 350 g caster sugar
  • 1 cup water
  • 2 egg whites at room temperature
  • 50 g copha melted
  • 30 g caster sugar
  • 125 g shelled pistachio nuts chopped
  • 60 g dried cranberries chopped
  • edible rice paper


Before starting make sure you have all elements ready to go. Pastry brush, candy thermometer, a water bath wide enough to place the saucepan in and the melted copha, nuts and cranberries on hand.

Lightly grease a 20cm x 20cm baking dish and line with baking paper, lightly grease the baking paper then line with one layer of edible rice paper. Greasing the pan and paper will help keep everything in place. Have more rice paper cut to size ready to place on top. Into a saucepan place water, sugar, glucose and honey, heat over med to high heat, stirring until sugar has dissolved. When the sugar has dissolved stop stirring.

Using your pastry brush, brush down the sides of the saucepan with water so the sugar doesn’t crystallize. Once the sugar mixture has come to the boil there is no need to brush the sides of the saucepan with water. Boil the sugar mixture until the temperature reaches 120 degree, at this point whisk eggs in a stand mixer on high speed to a firm peak, keep the mixer running and add 30g of sugar, continue to mix on a lower speed until the sugar syrup reaches 140 degrees. Once the sugar syrup has reached 140 degrees dip the saucepan base into a cold water bath for approx 5 second until the bubbles subside.

With the beaters on medium to slow speed, slowly add the sugar syrup into the egg whites in a thin steady stream. Once the syrup is incorporated slowly add the melted copha. Increase the speed to medium high and continue beating for approx 3 mins until thick and glossy. With the beaters still going add the nuts and fruit until combined, then working quickly place the mixture into the lined pan. Smooth the surface with the back of a spoon coated in oil once smooth cover with rice paper. Set aside for 6 to 8 hours. Turn out onto a board, remove baking paper and cut to required size using an oiled bread knife, like a saw.

Tips, the heat of the sugar syrup will determine the consistency of the nougat, a hotter heat will produce firmer nougat and cooler a softer nougat. Egg hard boiled soft boiled. To clean all your sticky pots, etc just soak them in water for a couple of hours to let the sugars dissolve.


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