Recipes+
Ingredients
Method
1.Lightly oil sides of a 20cm square cake pan. Line base with 1 sheet rice paper: trim to fit if necessary.
2.Combine sugar, honey and water in a small (15cm diameter) saucepan over low heat; stir until sugar dissolves.
3.Increase heat to moderately high; bring to the boil. Without stirring, boil until syrup reaches 164°C on a candy thermometer. Remove pan from heat.
4.Using an electric mixer, beat egg white in a small, clean, dry, heatproof bowl until soft peaks form.
5.Gradually beat in hot syrup, in a thin steady stream. Working quickly, stir nuts and cranberries into nougat.
6.Using a knife dipped in hot water, spread mixture into prepared pan. Press remaining rice paper onto surface of nougat.
7.Stand at least 3 hours, or until cool and set. Cut into squares to serve.
You will need a candy thermometer (from homewares stores) for this recipe. You’ll find rice paper at delicatessens, some health and gourmet food stores; don’t confuse it with Asian rice paper.
Note
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