HONEY, ALMOND, CHOCOLATE AND CRANBERRY NOUGAT

Makes about 20 bars PREP TIME: 35 minutes, plus cooling time

This is super-impressive and so delicious it will blow your own socks off, let alone everyone else’s! Pretend you’re making it for Father’s Day, but remember to sneak a couple of bars for yourself.

YOU WILL NEED:

• 2 sheets of rice paper (find at major supermarkets and baking stores); you’ll need to cut out two 22cm squares

• icing sugar for dusting

• the whites of 2 jumbo eggs

• 1 tsp (5ml) white vinegar or lemon juice

• ½ tsp (3ml) salt

• 2½ cups (550g) castor sugar

• 1½ cups (375ml) honey

• 1 cup (250ml) glucose syrup (aka corn syrup; find at most pharmacies and baking stores)

• ¼ cup (60ml) water

• 200g whole blanched almonds, lightly roasted

• 50g dark chocolate, chopped

• 100g dried cranberries

Step 1: Lightly grease a 22cm square baking tin with butter and dust with icing sugar. Press a square of rice paper neatly into the bottom of the tin. Set aside while you crack on with Step 2.

Step 2: Using your mixer or electric beater, whisk the egg whites, vinegar and salt together until soft peaks form, then gradually add ½ cup of castor sugar bit by bit, beating continuously until stiff peaks form. Set aside.

Step 3: Put the remaining sugar, honey, glucose and water in a medium saucepan, stir just to combine, then gently bring to a boil – do not stir at this point. Insert a candy thermometer, cook to 140ºC (20 minutes), then remove from heat.

Step 4: Start whisking the egg white mixture again, beating continuously while carefully adding the hot sugar mixture in a slow, steady stream. When it’s all been added, beat for about 3–4 minutes more until the mixture becomes very thick. (If you’re using a handheld beater you may need someone to help add the hot sugar.) Quickly stir through the remaining ingredients and spread the nougat evenly in the prepared tin.

Step 5: Lightly smooth the remaining square of rice paper on top and set aside to cool for 2 hours before slicing. Slice into 4x5cm bars, wrap in wax paper and store in an airtight container.