Almond Nougat.

Im not sure why I suddenly decided that nougat was a christmas treat. I don't think I've ever associated nougat with christmas before. But it seems to be a good combination.

I made this nougat to give as christmas treats, along with some relish and some caramels (soon to be posted). I'd given up on biscuits because I decided that they weren't going to last very long and no one was going to eat heaps of gingerbread on christmas day.

Making the nougat is fairly straight-forward. You boil the sugar mixture until it hits the right temperature on a candy thermometer and then beat it into some egg whites. But I guess it's a bit overwhelming using the candy thermometer.

Get over that fear! Make some nougat for your lovely family this christmas! They last a lot longer than cookies! And besides, it's fun wrapping them up individually, and you get to eat all the bits that you trim off!

Almond Nougat:
From 'Sweet Food'
Makes 1kg (about 30 pieces)

500g sugar
1 cup liquid glucose/corn syrup
1/2 cup honey
2 egg whites
1 tsp vanilla essence
125g butter, softened
60g roasted almonds
100g glace cherries

Line and grease a 28 by 18cm dish.
Place sugar, glucose, honey, salt and 1/4 cup water in a large heavy-based pan and stir over low heat until sugar dissolves.
Boil until mix reaches 250F on a candy thermometer.
Meanwhile, beat the egg whites in a large bowl until hard peaks form.
Slowly pour 1/4 of the syrup into the egg whites and beat for 5 mins, or until mix holds its shape.
Place remaining syrup over heat until it reaches 290F.
Pour slowly into meringue with the beaters running. Beat until really thick.
Add the vanilla and butter and beat for a further 5 mins.
Fold in almonds and cherries with a metal spoon, try to separate them out so they're not in clumps.
Pour mix into tin and smooth the top.
Refrigerate for at least 4 hours, before cutting into pieces with a very sharp knife and wrapping in waxed paper or cellophane.
Keep refrigerated.