Cook Time

00-00 Min


  • 75g/3oz clear honey
  • 50g/2oz granulated sugar
  • 50g/2oz liquid glucose
  • 3 egg whites
  • 225g/8oz mixed chopped glacé cherries, angelica and almonds
  • Line an 18cm/7in square tin with rice paper.
  • Leave the honey to melt in a small bowl over a pan of simmering water.
  • Gently heat the sugar and 150ml/5fl oz water in a saucepan, stirring continuously, until the sugar has dissolved. Add the glucose, bring to the boil, and boil steadily.
  • Pour the honey into the sugar syrup, and continue boiling.
  • Whisk the egg whites in a large bowl until very stiff, and gradually whisk in the hot syrup. Put the bowl over a pan of simmering water, and keep whisking until the mixture is very thick and firm.
  • Remove the bowl from the heat, stir in the fruit and nuts, and turn the mixture into the tin. Cover the nougat with more rice paper, place a thick piece of card over the top, and weigh down overnight.
  • Turn out and cut into bite-size squares.
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