Cherry almond nougat

MAKES 60

440 g (15½ oz/2 cups) sugar

250 ml (9 fl oz/1 cup) liquid glucose

175 g (6 oz/½ cup) honey (preferably blossom honey)

60 ml (2 fl oz/¼ cup) water

2 egg whites

1 teaspoon natural vanilla extract

125 g (4½ oz/½ cup) unsalted butter, softened

50 g (1¾ oz/¹/₃ cup) almonds, toasted

105 g (3½ oz/½ cup) glacé (candied) cherries (not imitation)

1  Grease a 28 x 18 cm (11¼ x 7 inch) baking tin and line with baking paper, extending the paper over the long sides for easy removal later.

2  Place the sugar, liquid glucose, honey, water and ¼ teaspoon of salt in a heavy-based saucepan and stir over low heat until the sugar dissolves. Boil without stirring for 8 minutes, or until the mixture reaches hard-ball stage (forms a hard blob) or 121°C (250°F) on a sugar (candy) thermometer.

3  Beat the egg whites in a bowl using electric beaters until firm peaks form. Slowly pour a quarter of the syrup onto the egg whites in a thin stream and beat for up to 5 minutes, or until the mixture holds its shape. Place the remaining syrup over low heat and cook for 2 minutes, or until it reaches soft-crack stage (forming little sticky threads), or 143°C (290°F) on the thermometre. Pour slowly onto the meringue mixture with the beaters running and beat until very thick.

4  Add the vanilla and butter and beat for 5 minutes. Stir in the almonds and cherries using a metal spoon. Turn the mixture into the prepared tin and smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm. Cut into pieces with a very sharp knife. Wrap each piece in cellophane and store in the refrigerator.