Components

• 200 g of cashew nuts
• 1 White of an egg
• 1 pinch of salt
• 270 g sugar
• 150 g honey
• 50 ml water
• 1 tsp vanilla sugar

Preperation:

Thoroughly heat the cashew nuts in a pan with no oil/fat for 5 minutes. Position them in a screen and let them cool down.

Include the salt to the egg white and beat it till it is stiff. Include 20g of the sugar and continue to beat it for a brief while

Heat the staying sugar, honey and water at a medium heat and increase the temperature level as much as 143 ° C (check utilizing a sugar thermometer, for instance) and let the mix simmer for roughly 5 minutes. The mix needs to not end up being too brown.

Stir the sugar syrup extremely gradually into the beaten egg white over a medium heat. Include the vanilla sugar. Continue stirring the mix for around 20 minutes, utilize a mixer if you like, so that the nougat will be firm later on.

After this, fold in the cashew nuts. Do this rapidly as the mix solidifies quickly.

Location the mix in a mould lined with baking paper and let it set at space temperature level for 1-2 days.

Lastly, sufficed into pieces or cubes.

Can be kept for a minimum of 4 weeks at space temperature level. Suggestion: Do not keep it in the refrigerator. The wetness will make the nougat handle a sticky consistency.