Weigh 'n Pay Cranberry & Pistachio Nougat

Recipe:

CRANBERRY & PISTACHIO NOUGAT
 
3 Sheets Rice Paper               ½ cup pistachio kernels, toasted
 ¼ cup Glucose syrup            1/3 cups blanched almonds, toasted
 1/3 cup honey                        ¾ cup dried cranberries (craisins)
2 cups caster sugar                 1 eggwhite
Pink food colouring
 
Line a 19cm square tin with baking paper then line base with
1 ½ sheets rice paper, trimming to fit.
Place glucose, honey, sugar and 1/3 cup hot water in a heavy saucepan over low heat. Cook, stirring for 10 mins or until sugar has dissolved, brushing down sides of pan with water to remove sugar crystals. Increase heat to medium and bring to the boil. Boil without stirring for 12 – 15 mins or until candy thermometer reaches 150C. Remove pan from heat.
Using electric mixer beat in large heatproof bowl until soft peaks form. Gradually add syrup in a slow steady stream, beating to combine. Tint pink with food colouring. Working quickly,  fold through the pistachios, almonds and cranberries. Spoon mix into pan. Using a wet spatula, smooth the top, pressing down firmly. Top with remaining rice paper, trim to fit. Stand at room temperature until set, remove and cut into squares.

Back Print This Page
Weigh 'n Pay is a bulk food store from Perth, Western Australia.
If you have any difficulties browsing the website please let us know
This website looks best in Mozilla Firefox.