You will need
1 egg white
230g unrefined icing sugar
1 tsp liquid glucose
2 tbsp honey
2 tbsp water
50g pecans, lightly toasted and chopped
25g pistachios, lightly toasted and chopped
25g cherries, rinsed, dried and chopped
Method
1. Line the sides of a 15 centimetre square baking tin with rice paper.
2. Whisk the egg white in a heatproof bowl until stiff. If possible do this in a freestanding mixer as it will be easier to add the remaining ingredients.
3. Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches 135C on a sugar thermometer (about three to five minutes).
4. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
5. Stir in the nuts and cherries and spread the mixture over the rice paper in the prepared pan, pressing it down well. If the mixture is hard to spread use the back of a warm spoon. Cover with another layer of rice paper and place a light weight evenly over the top. Leave nougat until cold and then cut into squares.
Recipe, Billington’s Sugar
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