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Hcoalniddayy

French nougat
haWzITeH lnuts,
caramel
choAcNDolate

FOR THE NOUGAT: Follow the recipe for French caramel. Remove from the heat
10 ½ oz. (300 g) HAZELNUTS, nougat on the previous page, but and add the cream, vanilla extract
SKINNED use 10 ½ oz. (300 g) hazelnuts and salt. Stir until everything is
3 LARGE EGG WHITES, AT ROOM instead of a mixture of hazelnuts well blended and let cool. When
TEMPERATURE and almonds and omit the dried the caramel is completely cool,
1 CUP (320 g) RUNNY HONEY fruit. pour the caramel over the nougat
1 ¾ CUP (370 g) GRANULATED SUGAR Grease a 16 x 19-inch (40 x 50 in the pan. Chill caramel for a few
½ CUP (170 g) LIGHT CORN SYRUP OR cm) pan with non-stick baking hours or until the caramel is set.
LIQUID GLUCOSE spray or line it with parchment In the meantime, make the
½ CUP (125 ml) WATER paper. Scrape mixture into chocolate topping. Melt two-
SEEDS FROM ½ VANILLA BEAN the pan and place a sheet of thirds of the chocolate using
parchment paper on top (non- a water bath. Add the rest of
FOR THE CARAMEL: stick side turning down), and the chocolate and stir until
1 ⅓ CUP (275 g) GRANULATED SUGAR use your hands to smooth the everything is melted and smooth.
⅓ CUP (75 ml) WATER surface. Stir in the canola oil and let it cool
⅔ CUP (150 ml) HEAVY CREAM Let it set in a cool place for a for at least 5 minutes.
1 tsp VANILLA EXTRACT couple of hours. Cut the caramel covered nougat
PINCH OF SEA SALT Make the caramel. Place sugar into small squares. Place one of
and water into a small saucepan. the squares on a fork and drizzle
FOR THE CHOCOLATE TOPPING: Place over medium heat and stir with the melted chocolate, then
10 oz. (300 g) DARK CHOCOLATE until the sugar is dissolved. Stop set aside on to a greased piece
2-3 tbsp CANOLA OIL stirring and turn up the heat. Let of baking parchment and leave
the syrup bubble away until the to set. Repeat with the remaining
colour has turned a deep golden squares.

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