Sunbeam MX003 manual Nougat, Cups sugar Cup liquid glucose ¼ cup honey Pinch of salt

Kids Treats (continued)

Nougat

2 cups sugar

1 cup liquid glucose

¼cup honey Pinch of salt

¼cup water 2 egg whites

1 teaspoon vanilla

40g butter, melted

100g blanched almonds, lightly toasted

1.Grease and line a 28 x 18cm lamington tin.

2.Place sugar, glucose, honey, salt and water in a saucepan. Stir over low heat until sugar is dissolved then bring to the boil. Cook for 20 minutes until mixture forms a hard ball when tested in a small amount of water. Be sure not to discolour.

3.Using the small Mixmaster benchtop mixer bowl, whisk the egg whites until stiff on Very High speed (12). Pour 1 cup of hot syrup slowly into the egg whites on High speed (7-8). Continue beating until mixture is thick and holds its shape. Transfer to the large Mixmaster benchtop mixer bowl.

4.Continue boiling syrup until brittle threads form when tested in a small amount of cold water.

5.Pour in a little of the remaining syrup into meringue while beating on High speed (7). Continue beating until very thick. Add the butter and nuts, continue beating while pouring in the last remaining syrup, let run until it is combined.

6.Spoon into prepared tin and refrigerate until firm.

7.Turn out onto a board and with a sharp knife, cut into squares.

Note: Liquid glucose can be bought from health food stores or pharmacies.

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