Christmas Nougat

Recipe by: Darina Allen

This is my take on Italian torrone, which is firmer in texture than the softer French version. Nougat will keep in an airtight container for up to 3 weeks if you can resist it! You can add more or less nuts as you like. Makes 64 x 2.5cm squares.

Christmas Nougat

PREP TIME

40

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • 350g sugar

  • 225g liquid glucose

  • 200g honey

  • 125g hazelnuts

  • 125g skinned almonds

  • 2 egg whites, preferably free-range and organic

  • 1 tsp vanilla extract

  • 100g shelled, peeled pistachios

  • 75g dried sour cherries

  • 50g dry candied lemon or orange peel or chopped apricots

  • Grated rind of 1 lemon

  • Good pinch of salt

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