Page 77 - Passion4Baking The Magazine

5 ⅓ oz. (150 g) HAZELNUTS, SKINNED
10 ½ oz. (300 g) ALMONDS
3 LARGE EGG WHITES, AT ROOM TEMPERATURE
1 CUP (330 g) RUNNY HONEY
1 ¾ CUP (370 g) GRANULATED SUGAR
½ CUP (170 g) LIGHT CORN SYRUP OR LIQUID GLUCOSE
½ CUP (125 ml) WATER
SEEDS FROM ½ VANILLA BEAN
3 ½ oz. (100 g) DRIED CHERRIES
5 ¼ oz. (150 g) PISTACHIOS
NOTE: YOU WILL NEED A CANDY THERMOMETER FOR
THIS RECIPE.
Read the recipe closely before you start, make sure you have all
the ingredients and equipment at hand. You will need a standing
mixer and a candy thermometer.
Place the hazelnuts and almonds on a baking tray and toast in a
265ºF (130ºC) oven for about 12 minutes. Turn off the oven leaving
the nuts and tray in the oven.
Pour the egg whites into the mixing bowl and attach the wire whisk
to the stand mixer.
In two small saucepans pour the honey into one pan then combine
the sugar, light corn syrup or liquid glucose and water in the other.

Place the pan with the honey over medium heat and bring to boil. Frennocuhgat
Start whisking the egg whites in the mixing bowl. Continue boiling
the honey until the temperature reaches 252ºF (122ºC). nTdoueucrnlagicrataiotomurtehsecelviapanneredia–xtcttihopoonapcgpooeenldaftothweri.siath
Place the pan with the sugar mixture over medium heat and bring
to a boil. Continue boiling until the syrup reaches 295ºF (146ºC). Passionforbaking.com 77
When the honey has reached the required temperature, pour
directly over the egg whites with the mixer running. Pour in a
thin, steady stream avoiding the whisk and the sides of the bowl.
Continue whisking for 2-3 minutes, and then change the whisk to
a beater blade.
When the sugar syrup has reached the required temperature, pour
directly over the egg whites with the mixer running. Pour in a thin,
steady stream avoiding the beater blade and the sides of the bowl.
Add the vanilla seeds and continue beating on medium speed for a
few more minutes.
Blow heat on the mix (not too close) using a torch or a hair blow
dryer. This will make the mixture a bit drier. It will take about 15
minutes with a blow torch or 20 minutes with a hair drier. The
nougat is ready when you can pinch off a small amount and shape
it into a ball without it sticking to your fingers.
Add the toasted nuts and dried cherries. Mix well with a greased
rubber spatula.
Grease a 16 x 19-inch (40 x 50 cm) pan with non-stick baking
spray or line with parchment paper. Scrape in the mixture and
place a sheet of parchment paper on top with your hands to
smooth the surface.
Leave to set in a cool place for a couple of hours and then cut into
squares with a greased knife.
French nougat keeps well for weeks if stored at room temperature
in an airtight container.