Persian Nougat

Ingredients

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Ingredients

  •   3 Country Range Free Range Medium Eggs (egg whites)
  • g Country Range Pure Clear Honey
  • g Country Range Flaked Almonds
  • g Country Range Hazelnuts
  • g Country Range Pistachio
  •   Drizzle of Country Range Long Life Vegetable Oil
  • g Caster Sugar
  • g glucose
  • ml water
  •   1 tsp rosewater
  •   4 Edible rice paper sheets
  •   Icing sugar for dusting

Method

  • 1

    Step 1

    Line two 10” baking trays with the sheets of rice paper, brush with oil and dust with icing sugar.
  • 2

    Step 2

    Add the egg whites to a clean mixer bowl to come to room temperature.
  • 3

    Step 3

    Place the caster sugar, honey, glucose and water in a heavy bottom saucepan and heat slowly to reach 140°C.
  • 4

    Step 4

    Once the mix has reached 125°C start whisking the egg whites until you have firm peaks.
  • 5

    Step 5

    Add the sugar mix slowly and keep beating until the mix starts to cool.
  • 6

    Step 6

    Add the nuts and rose water and keep whisking until you can place your hands on the bowl without burning.
  • 7

    Step 7

    Pour into the tins and top with more rice paper.
  • 8

    Step 8

    Once cooled tip out and cut into pieces to serve.

Ingredients

  • 3 Country Range Free Range Medium Eggs (egg whites)
  • 150 g Country Range Pure Clear Honey
  • 75 g Country Range Flaked Almonds
  • 75 g Country Range Hazelnuts
  • 75 g Country Range Pistachio
  • Drizzle of Country Range Long Life Vegetable Oil
  • 250 g Caster Sugar
  • 100 g glucose
  • 100 ml water
  • 1 tsp rosewater
  • 4 Edible rice paper sheets
  • Icing sugar for dusting