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Classic nougat

Classic nougat

Classic nougat

PT45M

Why not try?

1
Preheat the oven to 150°C/gas mark 2
2
Spread all the nuts on a baking tray and roast in the oven for 20 minutes, turning once or twice
  • 60g of pistachio nuts, green, shelled
  • 125g of almonds, shelled
  • 125g of hazelnuts, shelled
3
Heat the honey and syrup in a pan and keep warm
  • 3 tbsp of honey
  • 3 tbsp of golden syrup
4
Place the sugar in a medium-sized saucepan with the water and heat gently until the sugar dissolves and starts to turn a light golden colour
  • 250g of caster sugar
  • 3 tbsp of water
5
Whisk the egg whites to firm peaks in a bowl with an electric hand-held whisk. While beating, pour the whisked egg whites into the hot honey syrup
  • 2 egg whites
6
With the beaters still going, pour the golden caramel sugar solution into the honey syrup mixture. Keeping it on the heat, beat until the mixture starts to come away from the sides
7
Remove the pan from the heat and mix in the roasted nuts, then scoop out the mixture onto a tray lined with baking parchment. Spread to form an even, neat rectangle and allow to cool
8
Cut into wedges and serve

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Ingredients

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Classic nougat

 
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