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Pistachio and cranberry nougat
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- 2 sheets rice paper
- 2 cups (440g) sugar
- 1 cup (350g) glucose
- ½ cup (175g) honey
- 2 eggwhites
- 1 cup (160g) almonds, toasted
- 1 cup (140g) shelled pistachios
- ½ (65g) dried cranberries
- ½ teaspoon vanilla extract
- 60g butter, at room temperature
Line base and sides of a 20 by 30cm lamington pan with baking paper. Cover base with one sheet of rice paper.
Place sugar, glucose, honey and ¼ cup water in a heavy-based saucepan. Stir on low heat until glucose melts and sugar dissolves. Increase heat to medium and boil until syrup reaches 130°C on a sugar thermometer.
Meanwhile, using an electric mixer, beat eggwhites until stiff. With mixer running, add half of syrup in a slow, steady stream. Return remaining syrup to heat, continuing to beat eggwhite and syrup mixture.
Boil remaining syrup to 154°C, or "hard-crack" temperature. With motor running, gradually pour into eggwhite mixture, until very thick. Don't overheat motor. Stir in nuts, cranberries, vanilla extract and butter, mixing thoroughly.
Pour into prepared pan and top with remaining rice paper sheet to cover. Smooth out. Cool completely, until set. Turn out onto a board and cut into 3cm strips. Wrap each strip in a piece of baking paper and store in an airtight container for up to two weeks.