Prep Time: 30 minutes + 4 hours refrigeration
Cook Time: 15 minutes
Serve: 1kg
500g sugar
250ml liquid glucose
175g honey (preferably blossom honey)
2 egg whites
1 tsp vanilla essence
125g unsalted butter, softened
60g almonds, unblanched and toasted
100g glace cherries (not imitation)
1. Grease a 28 x 18cm baking dish and line with baking paper. Place the sugar, glucose, honey, 60ml water and 1/4 teaspoon salt in a heavy-based saucepan and stir over low heat until dissolved. Bring to the boil and cook at a rolling boil for 8 minutes, or until the mixture forms a hard ball when tested in a small amount of water, or reaches 122C on a sugar thermometer.
Note: The correct temperature is very important, otherwise the mixture will not set properly.
2. Beat the egg whites in a bowl with electric beaters until stiff peaks form. Slowly pour a quarter of the syrup onto the egg whites in a thin stream and beat for up to 5 minutes, or until the mixture holds its shape. Place the remaining syrup over the heat and cook for 2 minutes (watch that it doesn’t burn), or until a small amount forms brittle threads when dropped in cold water, or reaches 157C on a sugar thermometer. Pour slowly onto the meringue mixture with the beaters running and beat until the mixture is very thick.
3 Add the vanilla and butter and beat for another 5 minutes. Stir in the almonds and cherries using a metal spoon. Turn the mixture into the tin and smooth the top with a palate knife. Refrigerate for at least 4 hours, or until firm.
Turn out onto a large chopping board and with a very sharp knife cut into 4 x 2cm pieces. Wrap each piece in cellophane and store in the refrigerator.
Source: The Essential Mediterranean Cookbook (Murdoch Books) Cookbook (Murdoch Books)
http://au.lifestyle.yahoo.com/b/better-homes-gardens/306/nougat-recipe/
