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    Wednesday, December 23, 2015

    Honey, pistachio and cranberry nougat Recipe

      Honey, pistachio and cranberry nougat Recipe

        2 sheets edible rice paper (see note)
        1 cup caster sugar
        1/2 cup honey
        1 tablespoon glucose syrup
        2 egg whites
        1 teaspoon vanilla extract
        1 1/4 cups pistachio kernels, lightly toasted
        1/2 cup shredded coconut
        1 1/2 cups dried cranberries

    Honey, pistachio and cranberry nougat Recipe

        Step 1

        Grease a 3cm-deep, 18cm x 28cm slice pan. Line base and long sides with foil, extending foil 3cm from edge of pan. Place 1 rice paper sheet over base of prepared pan.
        Step 2

        Place sugar, honey and glucose in a small saucepan. Place over low heat. Stir for 5 to 7 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, until mixture reaches 155°C on a candy thermometer. Remove pan from heat.
        Step 3

        Using an electric mixer, beat egg whites in a large, heatproof bowl, until firm peaks form. Add hot honey mixture in a slow, steady stream. Continue beating until mixture cools (about 5 minutes). Add vanilla, pistachios, coconut and cranberries. Stir until just combined.
        Step 4

        Working quickly, spread mixture into prepared pan. Top with remaining rice paper sheet. Press down to flatten and spread evenly. Set aside to cool completely. Cut nougat into squares.

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     This topic brought to you from taste.com
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    Item Reviewed: Honey, pistachio and cranberry nougat Recipe Rating: 5 Reviewed By: Mrs. Chef
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