Nougat has always been one of my favourite confections, along with marshmallow and Turkish delight. It should be sweet, chewy with a little crunchy but not rich.

The chewy vanilla and honey flavour of nougat is traditionally studded with roasted nuts. I might eat nougat once or twice a year and then forget about it. But one thing is for sure you have to be careful what you buy as all nougat is not equal.

The best nougat is made with five basic ingredients, honey, sugar, eggs and nuts. A little vanilla may be added for extra flavour.

So just what is nougat?

Marshmallow and nougat are both known as aerated candies; a kind of cross between a meringue and a hard sweet. Nougat is made by making a meringue and then streaming hot, concentrated sugar syrup into the egg white foam and continuing to beat in air until the foam is thick and pale.

The recipe can be either for a chewy, crunchy or hard nougat depending on the temperature of the sugar syrup and the proportion of sugar syrup to egg white.

Nougat was traditionally made in Provence. Italian '

torrone'

and Spanish '

turron'

is similar.

The recipe for nougat below produces a slightly chewy but crumbly nougat which is absolutely delicious. I was delighted with the results.

It would make a lovely present especially packed in a gorgeous tin and labelled. I think it also might be quite fun to make it with older children. Just be careful of the hot syrup.

Enjoy the weekend.

Joan

To make soft nougat.....

Soft nougat

200g unsalted pistachios, almonds and hazelnuts

180g honey

300g granulated sugar

2 tbsp water

1 egg white, placed in a clean bowl ready to whisk

1/2 tsp vanilla essence

1 A4 sheet edible rice paper

You will also need a sugar thermometer or a temperature probe.

Preheat the oven to 200°C/ Gas mark 6

Spread the nuts on a baking tray and roast in the oven for 15 minutes until they are just beginning to brown. Keep an eye on them so they do not burn.

Note the pistachio become more green when roasted.

Place the edible rice paper on the base of a baking sheet. A

Swiss roll tin is perfect.

Combine the honey, sugar and water in a saucepan and heat on a low heat until the sugar has dissolved. Stir the sugar water mix occasionally with a metal spoon. As the sugar turns to a syrup increase the heat a little and begin taking the temperature. (As the added water evaporates the temperature of the sugar and honey solution begins to rise.) When the syrup reaches 140°C take it off the heat.

At this point quickly whisk the egg white until stiff and then gradually add the syrup. Continue to whisk and the caramel coloured sugar/honey syrup is transformed into a pale foam. Continue whisking for about 5 minutes and until the foam thickens.

Fold in the vanilla essence followed by the roasted nuts.

Spread the warm nougat onto the baking tin lined edible rice paper. Smooth the mixture with a spatula and leave to set

in a cool, dry place

for at least 3 hours. The nougat is then ready to cut and serve.

Take care not spill the hot syrup on your skin.

The ingredients: sugar, honey, toasted nuts and egg white.