Cherry Almond Nougat

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• Step 1

  Grease a 28 x 18 cm (111?4 x 7 inch) baking tin and line with baking paper, extending the paper over the long sides for easy removal later.

• Step 2

  Place the sugar, liquid glucose, honey, water and 1?4 teaspoon of salt in a heavy-based saucepan and stir over low heat until the sugar dissolves. Boil without stirring for 8 minutes, or until the mixture reaches hard-ball stage (forms a hard blob) or 121°C (250°F) on a sugar (candy) thermometer.

• Step 3

  Beat the egg whites in a bowl using electric beaters
  until firm 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 low heat and cook for 2 minutes, or until it reaches soft-crack stage (forming little sticky threads), or 143°C (290°F) on the thermometer. Pour slowly onto the meringue mixture with the beaters running and beat until very thick.

• Step 4

  Add the vanilla and butter and beat for 5 minutes. Stir in the almonds and cherries using a metal spoon. Turn the mixture into the prepared tin and smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm. Cut into pieces with a very sharp knife. Wrap each piece in cellophane and store in the refrigerator.

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Abby W. · St Louis, Missouri, US · 16 projects 26th September 2012

OMG this looks FANTASTIC.

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