Spanish nougat

Name: Spanish nougat
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 150 g mixed, candied, exotic fruits; 50 g Milk chocolate; 200 g Sugar; 100 g Honey; 200 g Macadamia nut kernels; 200 g almonds without skin; 150 g Icing sugar; 6 Oblates (12 x 20 cm); baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

150 g mixed, candied, exotic fruits
50 g Milk chocolate
200 g Sugar
100 g Honey
200 g Macadamia nut kernels
200 g almonds without skin
150 g Icing sugar
6 Oblates (12 x 20 cm)
baking paper

Directions

1
Coarsely chop the candied fruit. Roughly chop the chocolate and melt in a warm water bath. Boil down sugar, honey and 150 ml water in a pot to a thick syrup for about 5 minutes. Finely chop macadamia nuts and almonds. Gradually fold into the syrup. Bring to the boil again and simmer for about 15 minutes. Sift icing sugar onto the mixture and fold in.
2
Fold in the chocolate and fruits. Roll out the nougat between baking paper to a rectangle (36 x 20 cm). Peel one side of the baking parchment and cover with 3 wafers (12 x 20 cm). Turn the nougat and cover the other side with wafers. Let cool for 30 minutes. Cut into about 60 cubes
3
Waiting time approx. 30 minutes