150g almonds (toasted)
150g hazelnuts (toasted)
100g pistachios (skinned)
1½ Tbsp liquid glucose
2 egg whites
1 tsp vanilla extract
Heat the oven to 100°C. Roughly chop all the nuts and put them on a
baking tray lined with baking paper and keep warm in the oven.
Put the sugar, honey, liquid glucose and 110ml water in a heavy-based
saucepan and stir over a low heat until the sugar has dissolved – then
turn up the heat and boil rapidly.
Keep monitoring the temperature and when the sugar syrup reaches
150°C, whisk the egg whites until you have soft peaks.
When the mixture reaches 160°C pour the sugar syrup into the whisked
egg whites, making sure it doesn’t touch the sides of the bowl or the
beaters and keep whisking.
Once all the syrup has been added, keep whisking until the mixture is
extremely thick, then add the warm chopped nuts and the vanilla
extract, then manually stir them through.
Line a 20cm square tin with rice paper and spoon the mixture into the
tin and then press a second piece of rice paper on top, to atten it out.
Put a board on top, weigh it down with tins of tomatoes or bags of rice,
then cool completely. Turn out and cut into squares.
Serves: 2 – 4
Cooks in: 15 minutes
Difficulty: Reasonably easy
Pairs well with Survivor Wild Yeast Chardonnay.