Honey and pine nut nougat

Honey and pine nut nougat
  • Serves icon Makes 30 pieces
  • Time icon Hands-on time 45 min, plus overnight setting

Get creative this Christmas with these charming honey and pine nut nougat pieces – they make a special edible gift or can be easily tucked into an advent calendar for a daily sweet fix.

On the lookout for edible gift ideas? Take a look at our collection of Christmas gift recipes.

Nutrition: For 30

Calories
105kcals
Fat
4.7g (0.3g saturated)
Protein
1.4g
Carbohydrates
14.2g (13.4g sugars)
Fibre
0.2g
Salt
0.1g
Calories
105kcals
Fat
4.7g (0.3g saturated)
Protein
1.4g
Carbohydrates
14.2g (13.4g sugars)
Fibre
0.2g
Salt
0.1g

Ingredients

  • 225g golden caster sugar
  • 200g honey
  • 3 tbsp glucose syrup (from the baking aisle of large supermarkets)
  • 2 large fresh rosemary sprigs, leaves picked and finely chopped ∝
  • 2 large free-range egg whites
  • 200g pine nuts, toasted in a dry pan
  • Olive oil to coat

You’ll also need…  

  • 2 large sheets rice paper (from  larger supermarkets or cakecraft
    shop.co.uk); 23cm square cake tin; digital probe thermometer; gift bags, baking paper and baker’s string for wrapping

Method

  1. Cut the rice paper sheets to fit the base of the cake tin. Lay one sheet in the tin and set the second aside.
  2. Put the sugar, honey, glucose and rosemary in a heavy-based saucepan over a medium heat and add 100ml cold water. Have the digital probe thermometer to hand.
  3. Using an electric mixer, whisk the egg whites in a clean mixing bowl to the soft peak stage (the peaks droop).
  4. Test the honey mixture with the thermometer. When it hits 170°C, slowly pour the honey mixture into the whisked egg whites while whisking on a low-medium speed. Once the honey is incorporated, whisk on a high speed for 10 minutes until the nougat is firm and dense, then stir in the pine nuts.
  5. Spoon the nougat into the cake tin. Oil clean hands and use them to smooth and push the nougat into the edges. Put the remaining rice paper sheet on top, then press down gently.
  6. Put a board/tin that fits snugly inside the cake tin on top of the nougat and weight it down with full tins or jars. Leave overnight at room temperature, then turn out onto a board. Using an oiled bread knife, cut into blocks or 30 bite-size pieces and wrap as desired.

delicious. tips

  1. The nougat will keep in a container for 2 weeks. Wrap blocks before cutting or cut into chunks and put in gift bags, then label with an eat-by date. For your calendar, wrap pieces in twists of baking paper, tie with baker’s string and decorate as you wish

Recipe By

Georgina Hayden

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