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Michael Rosencrants
Nougat with nuts and cranberries
Nougat with almonds, hazelnuts, pistachios, dried cranberries, granulated sugar and liquid honey.
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Ingredients
Directions
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Preheat the oven to 100 ° C.
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Spread the nuts over a baking sheet covered with parchment paper and put in the oven during the preparation of the nougat. By heating the nuts, you can mix them better through the nougat.
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Put the sugar, honey, salt and water in a pan and bring to the boil.
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Cook over low to medium heat until the syrup reaches a temperature of 160 ° C. You measure this with the sugar thermometer.
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Split the egg and put the protein in the fat-free bowl of the standing mixer. The egg yolk is not used.
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Start by tapping the egg whites when the sugar syrup has a temperature of 150 ° C.
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Pour the hot syrup into the thin egg in a thin stream. Let the mixer beat continuously.
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Let it beat for another 5 minutes. The mixture will become thick and increase in volume.
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Remove the nuts from the oven and scoop the cranberries with a wooden spoon through the mixture.
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Spoon the mixture into a baking sheet lined with baking paper and cover with a piece of baking paper.
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Allow the nougat to dry for at least 24 hours. If the humidity is high, it takes longer.
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Cut the nougat into cubes and store in a lockable drum between layers of baking paper.
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Nutrition
95Calories
Sodium0% DV10mg
Fat6% DV4g
Protein2% DV1g
Carbs4% DV13g
Fiber4% DV1g
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