Ingredients

Serves 8+

4 sheets rice paper (see note) 
400gr almonds
100gr hazelnuts
220gr pistachios
200ml glucose syrup (from the chemist or some supermarkets)
400gr sugar
500gr honey
70gr egg whites (about 2½)
35gr caster sugar
150gr good quality dark chocolate, melted (use white choc if you prefer)

Method

Preheat the oven to 150°C. Line a 20cm x 30cm slice tin with baking paper. Lay 2 sheets of rice paper, rough side up in the tin.

Toast nuts in the oven for about 10 minutes, stirring once or twice. Reduce the oven temp and keep the nuts just warm. This will make them easier to stir into the nougat.

In a saucepan, combine 125ml water, the glucose syrup and 400gr sugar. Stir over low heat to dissolve the sugar, brushing the sides of the saucepan down with water. Bring to the boil when the sugar is dissolved. Do not stir when boiling.  Heat to 140°C (soft crack stage) on a sugar thermometer.

In another saucepan, heat the honey to 140°C also. At the same time, beat the egg whites to firm peaks in an electric mixer (you may find that a hand held mixer will not be strong enough for this recipe). Gradually add the caster sugar.

When the liquids are at the correct temperature, begin to add them to the egg whites. Pour them onto the meringue mixture with the beaters going on low speed. Increase the speed to medium-high when all liquid is incorporated and beat for 5 minutes. Reduce speed to low and beat for a further 5 minutes. The mixture will become pale and very thick, forming thick ribbons when the beaters are lifted.

Using a strong wooden spoon, fold in the warm nuts and melted chocolate, working quickly as the mixture hardens very quickly. Spoon the nougat into the prepared pan. Cover with remaining rice paper, rough side down. Smooth out with your hands or a small rolling pin.

Set the nougat aside to cool completely (do NOT put in the fridge). Remove from the tin and cut into pieces on a chopping board, using a serrated knife.


Note: Use rice paper available at eastern groceries or health food stores – NOT rice paper sheets for spring rolls