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A Perfect Pantry

Roasted Almond, Malt Ball and Chocolate Nougat

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    • PREP TIME
      15
    • COOK TIME
      30
    • READY TIME
      -
    • SERVINGS
      1 20x30cm slice tray

    Ingredients

    • 500g caster sugar
    • 100ml water
    • 1 ¼ cups liquid glucose
    • 1 tbsp. honey
    • 1 tsp vanilla essence
    • 2 egg whites
    • 450g melted dark chocolate
    • 200g chocolate coated malt balls
    • 250g roasted almonds

    Directions

    1. Line a 20x30cm slice tray with rice paper.
    2. Place the sugar, water, glucose, honey and vanilla into a pot and stir to dissolve. Brush the sides down with a wet pastry brush, to avoid sugar crystallisation.
    3. Put on a med-high heat and do not stir again.
    4. Put the egg whites into a clean bench mixer bowl.
    5. When the sugar reaches 130C. Whisk the egg whites to form stiff peaks.
    6. When the sugar reaches 145C. Take off the heat and let the caramel settle for 30 seconds. 
    7. Whilst whisking, slowly drizzle the sugar into the egg whites. (do not pour onto the whisk so that it does not spray you with hot sugar- do not pour onto the side of the bowl so that it does not set on the side of the bowl). Aim well for best results.
    8. Whisk for a further 3 minutes. 
    9. Drizzle the melted chocolate into the nougat whilst it is whisking.
    10. Fold in the chocolate coated malt balls and roasted almonds.
    11. Pour into the prepared tray and place a piece of greaseproof on top and push down with hands to flatten (or use another tray) and level the nougat. Remove the greaseproof and then place another piece of rice paper on top.
    12. Leave to set overnight.
    13. Cut into long bars or pieces.
    14. Tie with ribbon or twine. Gift.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • PowerMix Planetary Bench MixerPowerMix Planetary Bench Mixer
    • Hand MixerHand Mixer
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