Gluten Free Almond and Pistachio Nougat

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Gluten Free Almond and Pistachio Nougat
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Health Score:
5,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
331
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein6.44 g(7 %)
Fat13.77 g(12 %)
Carbohydrates50.72 g(34 %)
Sugar added43.98 g(176 %)
Roughage2.94 g(10 %)
Vitamin A2.74 mg(343 %)
Vitamin D0 μg(0 %)
Vitamin E4.35 mg(36 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.27 mg(25 %)
Niacin1.94 mg(16 %)
Vitamin B₆0.15 mg(11 %)
Folate15.4 μg(5 %)
Pantothenic acid0.13 mg(2 %)
Biotin11.43 μg(25 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0.45 mg(0 %)
Potassium249.64 mg(6 %)
Calcium60.21 mg(6 %)
Magnesium60.59 mg(20 %)
Iron1.18 mg(8 %)
Iodine3.06 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1.28 g
Cholesterol0 mg

Ingredients

for
600
Ingredients
1 ½ cups almonds (roughly chopped)
1 cup whole Pistachio
1 cup clear honey
2 large egg whites
1 teaspoon vanilla extract
1 cup caster sugar (scant)
3 tablespoons light corn syrup
2 tablespoons water
How healthy are the main ingredients?
almondhoneyPistachio

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a Swiss roll tin with rice paper.
2.
Put the nuts on a large ovenproof plate and toast in the oven for 4-5 minutes until lightly golden. Set aside to cool.
3.
Heat the honey in a large wide heavy-based pan and bring to a boil. Cook steadily until a little of the mixture dropped into chilled water can be formed into a soft ball between your finger and thumb;115°C| 238°F on a sugar thermometer.
4.
Whisk the egg whites with an electric whisk until firm peaks form and pour over the hot honey, whisking constantly. Continue whisking for 5-8 minutes until thick and cooled. Whisk in the vanilla.
5.
Put the sugar, syrup and water into a wide pan and heat gently until the sugar has dissolved. Bring to a boil and cook steadily until the mixture forms a soft crack when dropped into chilled water;143°C|290°F on a sugar thermometer. Remove from the heat and leave until the mixture has stopped bubbling.
6.
Pour the hot sugar mixture onto the egg white mixture, whisking constantly until very thick and shiny. Stir in the nuts.
7.
Spoon into the tin and spread flat. Cover with more rice paper and press down gently to level the surface. Leave at room temperature to cool and set. Cut into bars when cold.