1) It’s cheaper.
2) I get to eat the ‘off-cuts’.
3) Nougat tastes better than socks.
4) Nougat is more thoughtful (than socks).
5) Boney M doesn’t play on repeat in my kitchen.
So I’m making a gigantic batch of nougat – for not just my dad but the whole family. You get nougat! You get nougat! Everybody gets nougaaaaat!
Now while you go win stuff, I’m going to find out how to get nougat off a Macbook keyboard…
Vanilla Bean and Olive Oil Nougat with Macadamia Nuts
Makes 12 bars
2 x A4 rice paper sheets (available from baking shops/in the baking aisle)
350g liquid glucose (available from baking and health shops)
550g (2 ½ cups) caster sugar
2 large egg whites
50g salted butter
400g macadamia nuts, roasted
Line the base and sides of a 20cm square cake tin with baking paper. Cut the rice paper to fit the tin – place one in the bottom and keep the other aside for the top. Place the glucose, honey and vanilla in a saucepan over a low heat until melted, then add the caster sugar and stir until the sugar is completely dissolved and the syrup is translucent. Bring the syrup to the boil and simmer until it reaches 130 degrees celcius on a thermometer.
Start beating the egg whites in an electric mixer to form stiff peaks so that by the time the syrup reaches 140 degrees celcius you’re ready.Gently pour the hot syrup down the side of the bowl into the stiffly-beaten egg whites in a steady stream. Beat for 1 minute or until thick and glossy then gradually add the butter and olive oil. Working quickly, stir in the nuts and spoon the mixture into the lined baking tray. Top with the remaining piece of rice paper and press down to form an even slab of nougat. Allow to cool and set completely for 2-3 hours.Slice into bars or pieces using a sharp serrated knife and a sawing action. Wrap the nougat immediately in baking paper, wax paper or cellophane and store in a cool dry place in an airtight container.
Disclaimer: This post has been sponsored by Olive Pride who produce a delicious range of olive products, including the Extra Virgin Olive oil used in this post. www.olivepride.co.za