Page 352 - YC Cooking School

Sweet Treats

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Rosewater and pistachio nut nougat

Makes 16 squares | Preparation time: 10 minutes | Cooking time: 20-30 minutes
| Setting time: 12 hours

What you’ll need:

Ingredients

1 ½ cups (375ml) caster sugar
1/4 cup (60ml) golden syrup
1/4 cup (60ml) honey
1/4 cup (60ml) icing sugar, sifted
2 large egg whites, room temperature
½ tsp (2.5ml) rosewater syrup
100g toasted pistachio nuts, left whole

1/2 cup (125ml) chopped dried fruit of your choice (optional)
Edible rice paper

Tools

Cup measures
20cm x 20cm baking tray
Medium-sized heavy-based saucepan
Sugar thermometer
Pastry brush

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