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Football Nougat (betterhomesgardens)

Posted by on October 11, 2011 in Garden

AFL NOUGAT V2

Preparation time: 10 mins + 1 hour setting
Cooking time: 20 minutes

Makes: 4

300g almond kernels
100g pistachio kernels
2 Tbsp cornflour
2 sheets rice paper
2 egg whites
½ tsp cream of tartar
120g honey
150g glass glucose
400g tender caster sugar

1 tsp vanilla paste

1 Preheat oven to 130C. Put a nuts on a tray and bake for 10 minutes, until comfortable and easily toasted. Sprinkle a 17cm x 27cm cut vessel with half a cornflour and place one piece of rice paper in a base.

2 Meanwhile, put a egg whites and cream of tartar in a play of an electric mixer and kick on high speed with a drive connection for 3 minutes, until soothing peaks form.

3 Pour a sugarine and 30g glucose into a one tiny saucepan, afterwards put a sugar, remaining glucose and ½ crater H2O in a second saucepan. Cook a sugarine reduction to 130C, afterwards flow into a egg whites with a engine on high. Cook a sugarine reduction to 137C and supplement a mixer with a engine running.

4 Transfer to a paddle connection and kick for 5 minutes. Add a comfortable nuts and vanilla, afterwards kick to combine.

5 Spoon a reduction onto a rice paper and squash with a lightly-oiled hand.

6 Place a second piece of rice paper on top, afterwards shower with a remaining cornflour. Flatten with a second tray, afterwards set aside for 2 hours. Slice with an oiled blade and store airtight.

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