HAZELNUT AND CHOCOLATE SWIRL NOUGAT

PREP TIME 10 MINS | COOKING TIME 25 MINS | SERVES 10-14

INGREDIENTS

450g roasted hazelnuts 4 sheets confectioner's rice paper

570g caster sugar

345g mild-flavoured honey 180g liquid glucose 3 eggwhites

120g dark chocolate (53%-66% cocoa solids), melted

METHOD

Preheat oven to 100°C. Place hazelnuts on an oven tray and warm in oven.

Line a 20cm x 30cm lamington tin with plastic wrap and line base with confectioner's paper. Combine sugar, honey, glucose and 100ml water in a saucepan over medium heat and stir to dissolve sugar, then increase heat to medium-high. When sugar mixture reaches 120°C on a sugar thermometer (6-10 minutes), start whisking eggwhite in an electric mixer on medium speed. Continue cooking sugar mixture until it reaches 135°C. Eggwhite should be firm; if not, increase speed. When firm peaks form, pour sugar syrup into eggwhite in a thin, steady stream. Continue whisking until mixture is smooth, glossy and puffed (4 minutes). Fold warm nuts through mixture, then swirl in chocolate until just marbled (take care not to overmix; 3 or 4 folds should be enough). Transfer to prepared tin, smooth with a wet palette knife and top with remaining confectioner's paper. Cool completely in tin until firm (3-4 hours). Turn out and cut into squares with a serrated knife to serve. Nougat will keep in an airtight container for 3 days.