This sweet is perfect for filling tiny buckets or fabric cones or little box gifts to hanging in your Christmas tree!
60gr granulated sugar
340 gr golden syrup
60ml clear honey
235 ml water
2 eggs white (beaten)
1tsp vanilla extract
275 gr blanched almonds
hazelnuts & nuts in pieces
Heat the sugar, syrup, honey and water in sauce pan until reaches 154*C
Check the temperature when the sugar solution is ready, add it to the bowl of beaten eggs, and beating the mixture constantly until it’s stiff and waxy,
add the vanilla extract and the nuts to the bowl and fold them all carefully into the mixture using a large metal spoon,
put the nougat mix into a tin lined with grease proof paper,
allow to cool completely before cutting it in to a small squares,
store in air light tin!