It's honey nougat with dried cranberry and macadamia mixed through it. The white chocolate is dipped only half way up the piece of nougat. Perfect for Christmas !!!!!
Prepare and grease a line a tin and grease the otherside of tin as well.
Put the sugar, honey and water in a saucepan. Boil for 5 minutes until the caramel in starting to go dark amber.
Put the egg whites in an electric beater and beak until stiff peaks.
When the caramel is ready pour extremely slowly into the bowl with the eggwhites beating on a slow speed.
When all caramel is mixed in increase speed and beat for 3-5 minutes until the mixture turns white.
With the nougat mixing on a slow speed, pour the vanilla extract, half the macadamia and half the dried cranberries.
Pour the mixture into the lined tin and flatten on top with a spatula.
When smoothed pour the remainer of the cranberries and macadamias on top and put in the refridgerator for 2 hours.
After two hours melt the white chocolate in the microwave and cut the nougat. Dip the nougat halfway up the nougat and put it back in the refridgerator for 20 minutes for the chocolate to set.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Be careful not to burn yourself.
Don't panic if you smell the egg cooking it's suspost to.
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