Mary Miso - Recipes for every day - Cookbooks

Preheat oven to 170°C.
Line a gratin dish (25cm x 30cm) with baking paper.

Roast almonds, hazelnuts and pistachios 15 to 20 minutes in the oven. Chop whil still warm. Mix with the cranberries. Keep warm in the oven at 80°C.

In a pan bring water, sugar, glucose and honey to boil. Check the temperature with a kitchen thermometer: As soon as the sugar reaches 130°C, beat egg white and sugar in a separte bowl until fluffy. As soon the sugar reaches 150°C, pour it slowly and while stirring into the bowl with the egg white.

Fill nougat mass into the gratin tin. Cover with baking paper and press flat by hand. Let cool down.

Cut into bars for serving.