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Cranberry and Pistachio Nougat

Posted by in Recipes on December 03, 2013 . 0 Comments.
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Add to the christmas cheer with these sweet festive petit fours.


  • 200g MSK Peeled Persian Pistachios
  • 150g MSK Dried Cranberries
  • 320g Sugar
  • 80g Glucose
  • 100ml Water
  • 100g Honey
  • 40g Egg White
  • 5g MSK Hyfoamer
  • 80g Sugar
  • MSK Non-Dissolving Icing Sugar


Place 320g sugar, glucose and water in a pan and boil to 145°C

In a separate pan bring honey to the boil

Whisk together the egg white, hy-foamer and 80g sugar

Slowly pour boiling honey over whisking whites

When syrup reaches 145°C, carefully pour over whites, continually whisking at a medium speed

Continue to whisk until almost cold. Remove from machine and fold in pistachios and cranberries by hand

Spread the nougat out on silicone paper dusted with non dissolving icing sugar

Allow the nougat to cool fully

Cut as desired


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