Nougat recipe

Directions

1. 1
   Combine the 600 g of sugar, golden syrup and water in a high-sided saucepan, bring to a simmer, and cook until it reaches 148C, about 10 minutes.
2. 2
   Remove the pan from the heat.
3. 3
   In a small saucepan, bring the honey to a simmer and cook it until it reaches 125C.
4. 4
   Remove the pan from the heat.
5. 5
   Place the egg whites and salt in the clean bowl of a free-standing mixer fitted with a whisk attachment and beat on high speed.
6. 6
   Once a foam has begun to form, add the remaining 1 tablespoon of sugar.
7. 7
   Continue to beat the eggs until firm, glossy peaks form, 3 to 5 minutes.
8. 8
   Reduce the mixer speed to medium-high and slowly pour in the warm honey.
9. 9
   Whisk the whites for a few more minutes.
10. 10
    Slowly pour in the cooked sugar mixture and continue mixing until the mixture cools to the point that you can hold your hand against the bowl, 15 to 20 minutes.
11. 11
    Replace the whisk attachment with a paddle attachment and paddle in the nuts and fruit.
12. 12
    Line a baking sheet with baking paper and grease it generously with butter.
13. 13
    Lay another sheet of baking paper on top and rub it well, so that both sheets are equally well buttered, then set aside the top sheet.
14. 14
    Butter a rubber spatula or coat it with non-stick baking spray, and scrape the nougat into the centre of the buttered paper on the baking sheet.
15. 15
    Cover it with the second buttered sheet.
16. 16
    Use a rolling pin to roll the nougat out to about 2.5 cm thick.
17. 17
    Allow it to cool completely, several hours or overnight, then slice into strips (about 2.5 x 1 x 15 cm).
18. 18
    This will keep for a week in an airtight container.