You’ll find both freeze-dried raspberries and wafer paper in Lakeland stores and online.
Advertisement - Continue Reading Below
Yields:
32 serving(s)
Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hr 15 mins
Cal/Serv:
120
Ingredients
Oil, to grease
Cornflour, to dust
275g
granulated sugar
150g
runny honey
1Tbsp.
liquid glucose
2
medium egg whites
1/2tsp.
vanilla bean paste
175g
roasted salted peanuts
4Tbsp.
freeze-dried raspberry pieces
175g
milk chocolate, chopped
YOU WILL ALSO NEED
2-3 sheets edible rice/wafer paper
Sugar termometer
Directions
Step 1Lightly grease a 20.5cm square baking tin and line base with rice/wafer paper. Dust a little cornflour over the base and sides.
Step 2Combine sugar, honey, glucose and 100ml water in a medium pan over low heat, stirring until sugar dissolves. Increase heat to medium and bubble, without stirring, until temperature reaches 149°C on a sugar thermometer.
Step 3Meanwhile, whisk egg whites in a freestanding mixer to stiff peaks. As soon as the sugar mixture reaches 149°C, with the mixer motor running, slowly and steadily pour sugar syrup on to the egg whites. Once added, continue whisking for 10min, until the outside of the bowl has cooled slightly, and the mixture is thick and elastic. Using a large metal spoon, quickly fold in vanilla, peanuts and freeze-dried raspberry pieces.
Step 4Using a wet spatula, spread mixture into the prepared tin, re-wetting spatula as needed (the mixture will be very stiff). Leave to cool and firm for 1hr.
Step 5Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from pan and stir until smooth. Pour chocolate over the nougat, spreading to level with a small palette knife or the back of a spoon. Leave to cool and set completely at cool room temperature for at least 6hr, ideally overnight. Run a knife around the edge of the tin to loosen, then turn out on to a board and slice.
TO STORE Store in a slab wrapped in baking parchment and in an airtight container at cool room temperature for up to 2 weeks. If sliced, interleave layers with baking parchment or extra wafer paper to prevent sticking. To gift, slice nougat in 1⁄2 and wrap each slab well in baking parchment. Slide into a large cellophane bag or wrap in brown paper. Alternatively, slice into bars and bag or box, separating layers with baking parchment. Tie with a ribbon and tag.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
