1. 1. Preheat the oven to 180 degrees, and roast the nuts (if almonds, raw cashews, walnuts, etc.) for 8 minutes. The cooked nuts are no longer needed. I used pistachios, cranberries, and cashews. The chocolate melts, keep it warm and set aside
2. .Sugar, water, pour into the milk pot and mix well, add honey and glucose syrup to 135 degrees.
3. The syrup is heated to about 128 degrees and start to beat egg whites.
4. When the syrup is heated to 135 degrees, it is washed into the meringue, poured and passed.
5. Add the melted chocolate and mix well.
6. Add nuts and mix well.
7. Spread greased paper or tarp in the mold, pour it into the mold and spread it out. Use a rolling pin to roll out the greased paper on the surface, and then cover it with plastic wrap and refrigerate. Cut overnight.
8. good to eat.
Tips:1. For chocolate, 70% dark chocolate is recommended.
2. I also put cranberries in the nuts. I used cashews and chopped them slightly.
3. Because there is no butter in the material, it will be difficult to demold without oil paper in the mold.
4. It is better to refrigerate the shaped nougat overnight before demoulding. If you are in a hurry, you can also freeze it.
