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Christmas Nougat


  • 3-4 sheets edible rice paper

  • 430 g caster sugar

  • 120 ml water

  • 115 g honey

  • 2 tbsp glucose

  • 50 g egg white

  • 50g whole almonds, roasted

  • 50g red glace cherries

  • 25g candied orange

  • 25g currants, soaked in brandy

  • ½ tsp mixed spice


  • 1.

    Line the bottom of a 25 X 15 cm tray with rice paper.

  • 2.

    Place sugar and water in a saucepan and stir to dissolve. Place on a high heat. Brush down sides of saucepan with a wet pastry brush to prevent crystallisation. Bring to a temperature of 110°C. Add honey and glucose and bring to a temperature of 135°C. Whisk whites in a mixer so that they are at stiff peak stage when sugar reaches correct temperature. Pour sugar over whites, whisking on high speed. Continue to whisk for 3 minutes. Fold through nuts, fruit and spice and spoon evenly onto tray. Place rice paper on top and press with a weighted board or same shaped tray until set. Approx 2-3 hours. Turn out from tray and cut into squares using a hot, slightly damp knife. Store in an air tight container.


Makes about 24 squares.

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