This classic French sweet is most often associated with the town of Montelimar where it has been produced for centuries. Martin Wishart's version is full of crunchy almonds and hazelnuts, with a splash of colour from waxy pistachios and glacé cherries. Sweet and chewy, it's best enjoyed after dinner with coffee.
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Put 400g of caster sugar in a clean, straight-sided pan with the glucose. Add enough water to just cover and place a sugar thermometer inside the pan. Melt the sugar over a moderate heat
400g of caster sugar
100g of liquid glucose
When the temperature reaches 135˚C add the honey and continue cooking to bring the mixture up to 145˚C
While the sugar and honey are coming to temperature. Whisk the egg whites with the 20g of caster sugar in a food mixer. When the whites start to form stiff peaks and the sugar is at 145˚C, remove the thermometer
2 egg whites
20g of caster sugar
125g of clear runny honey
Turn the speed of the food mixer down by half. Slowly and steadily pour in the hot sugar and glucose down the side of the mixing bowl, all while the food mixer is still running
When all the sugar has been added turn up the speed and beat for 5 minutes or until the whites have cooled enough so the mix is thick and glossy and luke warm to the touch
Fold the almonds, hazelnuts, pistachios and glacé cherries into the meringue. Cut 2 x 30cm square sheets of silicon or greaseproof paper
150g of flaked almonds
125g of whole hazelnuts
40g of salted pistachios
100g of glacé cherries
Lay one piece of paper on a tray; spread the nougat mixture evenly onto the sheet of paper. Place the second sheet on top and press down with your hands to level off
Use a rolling pin to get an even finish. It should be around 2cm thick. Cool until firm
Remove the silicon paper from the nougat and use a sharp cook’s knife to cut into 3-5cm long batons. Dust with a little icing sugar and serve on a plate
icing sugar for dusting
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