Nougat

Preparation time: 30 minutes plus 24 hours resting time

Cooking time: 10 minutes to roast the nuts

Serves: 25 pieces

Equipment: baking tray, baking paper 

ŸMethod

1. ŸLine a baking tray with baking paper.
2. Toast the hazelnuts and almonds in a pre-heated oven set at 190°C for about 10 minutes.
3. Attach the Whisk and add the honey, sugar, water and egg whites.
4. Set the temperature to 140°C, set the speed to maximum and hold down the pulse (P) button until it double beeps (this will ensure the machine hits a high temperature at a high speed). Once you hear the beeps, whisk the mixture at this temperature for five minutes.
5. Turn the temperature off and continue to mix until the temperature reaches 50°C.
6. Remove the whisk and lightly oil the surface of the Creaming Beater and attach.
7. Add the nuts (hazelnuts, almonds and pistachios) to the mixture and carefully mix on a slow speed until combined.
8. Spread the mixture over the lined baking tray to around 1cm thick and place another sheet of baking paper on top.
9. Allow to set at room temperature for at least 24hours.
10. Cut the nougat with a sharp knife into several rectangular pieces.
11. If you wish, you can dip into melted chocolate to finish.