Vanilla Nougat

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Optional: grease the baking tray for easier release

2. 2

   In a large saucepan, combine the sugar, golden syrup, and 100g of water. Place over medium heat and stir until the sugar dissolves.

   Tip: Don't stir too much, as this can cause the sugar to crystallize

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 150°C on a candy thermometer.

   Tip: Be careful when handling hot sugar

4. 4

   Remove the saucepan from the heat and carefully whisk in the butter until it's fully incorporated.

   Tip: Be patient, as this can take a few minutes

5. 5

   Allow the mixture to cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next

6. 6

   Sift in the confectioners' sugar and pistachio meal, then stir until well combined.

   Tip: Don't overmix, as this can cause the mixture to become too dense

7. 7

   Pour the mixture onto the prepared baking tray and spread it into a rectangle about 20cm x 30cm.

   Tip: Use a spatula to smooth out any air pockets

8. 8

   Allow the nougat to cool and set completely, then cut it into small squares or bars.

   Tip: Store in an airtight container for up to 2 weeks

9. 9

   Decorate with chopped pistachios, if desired.

   Tip: Optional: use a food colouring to tint the nougat