1. Roast the nuts on three baking sheets at 160˚C for 15 minutes or until golden brown. Take out the oven and leave to cool. 2. Put 400g of the sugar in a thick-bottomed saucepan with the glucose and 125ml water. Set over a high heat, stirring occasionally to dissolve the sugar. Once the syrup … Continue reading "Nougat"

1. Roast the nuts on three baking sheets at 160˚C for 15 minutes or until golden brown. Take out the oven and leave to cool.

2. Put 400g of the sugar in a thick-bottomed saucepan with the glucose and 125ml water. Set over a high heat, stirring occasionally to dissolve the sugar. Once the syrup is boiling, turn the heat down to a medium heat.

3. While the syrup is coming to a boil add the egg whites to a free-standing electric mixer and warm the honey in a second saucepan. Also warm a baking sheet in the oven, lined with baking parchment and dust with icing sugar. 

4. Once the temperature of the syrup reaches 130˚C, turn on the electric whisk and whisk the egg whites on a high speed until they start to aerate. Whisking constantly, add the remaining sugar and let the whites rise further. Add the warmed honey. By this time your syrup should have reached 145˚C. Carefully remove it from the heat and gradually add to the meringue while it’s still whisking. 

5. Continue to whisk at full speed for 12 minutes. Then turn the mixer down to a slow speed, add the nuts and mix until evenly combined.

6. Turn the nougat out onto the prepared tray, spread out into a flat even slab and heavily dust with more icing sugar.

Professional Chef James Palmer Rosser has worked across the South East for a number of prestigious and Michelin starred eateries. He now heads up Kent Cookery School, where he shares his creative approach to food with cookery courses taught in a relaxed, informal setting where people of all abilities can come and learn, eat and make some great memories. Find out more about his popular courses, and what’s coming up, by visiting kentcookeryschool.co.uk