- 20 mins
- 10 mins
- 24 pieces
- ½ cup honey
- 1 1/3 cups (290g) caster sugar
- 2 tbsp water
- 1 egg white
- 2 tsp Queen Vanilla Bean Paste
- 1 cup almonds, roasted & roughly chopped
- 1 cup dried cranberries, roughly chopped
- 2 sheets rice paper
Grease and line a deep 15cm (6-inch) square cake pan with rice paper, ensuring it is trimmed to fit in the pan.
Combine honey, sugar and the water in a small heavy-based saucepan. Heat gently while stirring until sugar dissolves, then stop stirring and bring to the boil for 10 minutes or until syrup reaches 165°C on a candy thermometer. Be sure to hold thermometer in middle of syrup to achieve the most accurate temperature reading, not touching the base of the saucepan.
Place egg white and vanilla in bowl of electric mixer and whisk until soft peaks form. Carefully add sugar syrup to egg whites while whisking constantly on medium speed.
Turn mixer off and fold almonds and dried cranberries into mixture. Working quickly, spoon nougat mixture into pan and use the back of a metal spoon to smooth the surface. Place second sheet of rice paper on top of nougat and allow to cool completely at room temperature.
Once cool, cut nougat into long strips and wrap in baking paper. Once ready to serve, cut strips into individual squares to ensure the freshest result. Store cut pieces in an airtight container at room temperature for up to two weeks.
Note- you will need a candy thermometer and a stand mixer for this recipe.