BLACK HAIR GIRL: ♡christmas nougat♡

♡ CHRISTMAS NOUGAT ♡

Christmas Nougat

8 oz. (335 g) good-quality runny honey
2 1/3 oz. (65 g) egg whites
2 1/2 cup (550 g) regular sugar
2/3 cup (165 ml) water
1/2 cup (120 g) liquid glucose
3/4 oz. (20 g) cocoa butter
8 oz. (235 g) whole natural almonds
3 oz. (85 g) shelled pistachios
8 oz. (235 g) dried cranberries

Bring out everything you need.

Reserve 3 tablespoons of the sugar and set aside.

Line a baking pan with baking parchment, approx. 8 x 10 inches (20 x 25 cm). I use clips here to make the paper stay in place.

Toast the almonds i a 350 ˚F (180 ˚C) oven for about 10 minutes. Set aside.

Pour the honey into a saucepan and heat until the temperature reaches 257 ˚F (125 ˚C).

Put the remaining sugar into a saucepan with the water and stir well. Add the liquid glucose and heat until the temperature reaches 300 ˚F (148 ˚C).

When the honey is about 230 ˚F (110 ˚C), start whisking the egg whites. When the egg whites start getting frothy, add the reserved 3 tablespoons of sugar and continue whisking.

When the honey is 257 ˚F (125 ˚C), carefully pour it into the mixing bowl with the egg whites. Continue whisking.

When the sugar and water has reached 300 ˚F (148 ˚C), carefully pour into the mixing bowl, now whisking on low speed.

Increase the speed to medium/high and whisk for 15 minutes.

Melt the cocoa butter in the microwave and pour into the mixing bowl. Whisk until the nougat is quite firm.

Stop the mixer and add the almonds, pistachios and the dried cranberries.

Remove the whisk and insert the beaterblade, then beat until just combined.

Scrape the mixture into the prepared pan, pressing down to make an even layer. I place a sheet of greaseproof paper on top before flattening the surface.