200g Chocolate coated Turkish delight, chopped into 5mm pieces
150g roasted pistachio nuts
45g dark chocolate bits
Directions
Line a 20x30cm slice tray with rice paper.
Place the sugar, water, glucose and honey into a pot and stir to dissolve. Brush the sides down with a wet pastry brush, to avoid sugar crystallisation.
Put on a med-high heat and do not stir again.
Put the egg whites into a clean bench mixer bowl.
When the sugar reaches 130C. Whisk the egg whites to form stiff peaks.
When the sugar reaches 145C. Take off the heat and let the caramel settle for 30 seconds.
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.
Whisk for a further 3 minutes.
Fold in the chopped Turkish delight, roasted pistachios and chocolate bits.
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.
