CHRISTMAS NOUGAT

Sticky and heavenly, use your favourite unsalted nuts to make these moreish morsels

MAKES about 36 squares

PREP 30min, plus overnight setting COOK about 20min

175g pistachio kernels

100g blanched almonds

75g dried cranberries

275g granulated sugar

150g runny honey

1tbsp liquid glucose

2 large egg whites, at room temperature

You will need

Edible rice or wafer paper (try Lakeland) or cornflour Preheat oven to 110°C (90°C fan) mark ¼. Spread nuts and cranberries on a baking tray and put into the oven to warm. Line base and sides of a 20cm square tin with baking parchment, leaving excess to hang over sides. Next, line the base of the tin with a rice or wafer paper square, trimmed to fit. Alternatively, dust with cornflour. Set aside. In a medium pan, heat the sugar, honey, glucose and 75ml water over a low heat. Once the sugar dissolves, turn up heat and boil until temperature reaches 157°C on a sugar thermometer. Just before mixture reaches this temperature, beat egg whites in a freestanding mixer to stiff peaks. With the motor running, carefully pour the hot liquid into the egg bowl (trying not to get it on the whisk). Continue whisking for 10-15min or until the outside of the bowl feels just warm and the mixture is thick, elastic and coming away from the sides of the bowl. Mix in the warm nuts and berries with a large spoon. Spread mixture in prepared tin with a wet spatula. Press a layer of rice or wafer paper on top (or dust with cornflour and top with baking parchment). Leave to set overnight at room temperature. Using excess parchment, lift nougat out on to a board. Trim edges to neaten, then cut into 3cm squares. To store Keep squares in an airtight container for up to 2 weeks.