Nougat

INGREDIENTS

2 cups nuts of choice roasted
Rice paper
2 extra large egg whites beaten until stiff
1 ¾ cup sugar
60 ml sugar
Pinch salt
½ cup water

METHOD

1. Boil sugar, salt and water on low heat until
sugar reaches hard ball stage
2. Fold into egg white, 1 teaspoon vanilla and nuts
3. Grease a flat tray and line bottom with rice
paper
4. Pour nougat into pyrex and cover with rice
paper and flatten with rolling pin
5. Refridgerate
6. Dip in maizena (corn flour)/icing sugar mix after cutting
with a maizena (corn flour) dusted knife

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