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