Nutty Nougat

This recipe will make about 500g of nougat.

Nutty Nougat

225g granulated sugar
225g clear honey
1 large egg white
115g flaked almonds or chopped pistachio nuts, roasted

Line an 18cm square cake tin with rice paper. Gently heat the sugar and honey with 4 tbsp water in a heavy pan, stirring until the sugar has completely dissolved.

Boil the syrup without stirring until soft crack stage (151c/304F). Remove from heat and cool slightly. Whisk the egg white until stiff, then drizzle over the syrup whilst still whisking. Stir in the nuts. Pour into the tin and leave to cool completely. Cut into squares before it hardens.