|Serves: 10||Recipe course: Cookies & Biscuits, Christmas||Total time (min.): 240||Complexity (1 to 3): 2|
250g blanched almonds
1 egg white
Salt to taste
150g runny honey
150g caster sugar
1. To prepare, grease a loaf tin (roughly 20cm/8”) and line with parchment paper.
2. Cut two pieces of edible paper the same size as the base of the tin and place one piece at the bottom of your loaf tin. Keep the second piece for later.
3. Start making the nougat by chopping the almonds. Fit the food processor attachment and knife blade to the high-speed outlet of your Cooking Chef XL. Add the almonds to the food processor bowl and secure the lid.
4. Use the pulse function to roughly chop the almond then remove the food processor.
5. Attach the mixing bowl to the machine and fit the stir tool.
6. Add the chopped almonds and fit the splash guard.
8. Set to 180°C on stir speed 3 for 15 minutes to roast the almonds.
9. Once roasted, empty the almonds onto a clean baking tray and leave to cool.
10. Set up your mixer with the clean mixing bowl and fit the whisk tool.
11. Add the egg white and salt, then select the ‘Egg White Whisking’ preset and whisk until soft peaks appear.
12. Empty the whisked egg whites into a small bowl and set aside for later.
13. Fit the clean Cooking Chef XL bowl and whisk tool back onto the machine, then add the honey.
14. With the splashguard fitted, cook at 98°C on stir speed 1 for 2 minutes until the honey becomes very runny. Whilst the machine is running, gradually add the sugar.
15. Once all the sugar has been added, set the machine to 120°C, stir speed 1 for 3 minutes.
16. Lastly, add in the whisked egg whites from earlier (for coloured nougat, add a few drops of food colouring at this stage).
17. Fit back the splashguard and continue whisking at 120°C, stir speed 1 for 1 minute.
18. Then increase the speed to Max and whisk for another 10 minutes at 120°C.
19. Working as quick as you can, carefully replace the whisk tool with the stir tool.
20. Add the chopped toasted almonds into the whisked honey mixture, then mix on Min speed min for 1 minute 30 seconds.
21. Scrape the nougat mixture into the prepared loaf tin and place the second piece of edible paper on top. Lay a larger piece of greaseproof paper over the top and gently press down to distribute the mix evenly (you can use a thick book).
22. Make sure you soak the mixer bowl and tools in hot soapy water to clean off any remaining nougat mixture.
23. Cover and leave to cool at room temperature for at least 4 hours, or overnight if possible.
24. Once cooled, cut into 2cm cubes before serving.
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