Almond and cherry nougats are yummy dessert bites that are easy to prepare. For this recipe, we used rice paper sheets which can be found in health-food stores or delis. Rosewater on the other hand can be bought in specialty stores. If you cannot find any, a tablespoon of rosewater essence will do.
Vegetable oil for greasing
2 edible rice paper sheets
2 cups almond kernels
1 1/3 cups caster sugar
1/4 cup honey
1/4 cup liquid glucose
2 tablespoons water
1 egg white
2 teaspoon rosewater
100g pack red glazed cherries, coarsely chopped
Preheat the oven at 180°C and then lightly grease a 15ocm square cake pan with oil. Line it with a sheet of rice paper. Spread the almonds over the baking tray. Bake it in the oven for 8-10 minutes or until it becomes toasted. Remove from the oven and let it cool completely.
Place the sugar, honey, glucose and water in a medium sized pan over low heat. Let it simmer for 5 minutes or until the sugar is dissolved. Stir occasionally. Increase the heat to high and bring it to a boil. Simmer for another 4-5 minutes or until a candy thermometer reaches 160°C. Brush down the side of the pan once in a while using a pastry brush dipped in water. Remove from heat.
Combine the egg whites and rosewater in a dry mixing bowl. Whisk it using an electric beater for 2-3 minutes or until stiff peaks form. While the mixer is running, gradually add the almonds and cherries.
Spoon the nougat mixture into the prepared pan lined with rice paper. Press the nougat firmly onto the base to make sure there are no air bubbles. Top it with the remaining rice paper sheet. Let it cool completely. Allow it to completely set, around 4 hours.
Put the nougat into a chopping board and cut it into sticks or 2 inch squares before serving. You can store it up to 1 week if it is kept in an airtight container in a cool dark place.
Photo Courtesy Of: ohbernadine