Nutty Nougat Bars
5,1 / 10
1 hr 20 min.
1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Grilling tongs, 1 Brush, 1 Grill, 1 Salad spinner, 1 Aluminum foil, 1 Fork, 1 Plastic wrap
Lightly grease a 20cm|8" square tin.
Combine the golden syrup and water in a large pan over a medium heat. Add the sugar, stirring to dissolve. Bring to a boil and cook steadily until a little of the mixture forms a soft crack when dropped into cold water; 140°C|280°F on a sugar thermometer.
Whisk the egg whites until stiff peaks form. Fold in the honey, cinnamon and cardamom. Pour the hot sugar syrup in a fine stream into the egg whites; whisking constantly until thick. Fold in the chopped nuts.
Pour into the tin and leave to set.
Cut into 10cm x 5cm|4" x 2" strips and dip in the melted chocolate. Place on non-stick baking paper and leave to set. Cut into pieces to serve.