The secret of the most delicious nougat lies in the honey and nougat you’re using. I use the Sicilian method, slightly chewy but extremely delicious. The Sicilians also believes in using almonds in their nougat. I use it with the skin on, but it is up to you. Just remember, if you decide to use blanched almonds, you need to make sure that the nuts have completely dried before you use them in the nougat. Nougat hates water or moisture of any kind. I use raw honey, supplied by a friend, Karen Otto. She produces honey at her small-holding, Rietfontein, near Darling. She markets her honey under the label Darling Honey. They also make the most delicious honey liquors and gin.

Nougat

Makes about 6 – 7 bars or 18 – 21 pieces of nougat (depending on the size you cut it)

For the sugar syrup
1⅔ cups sugar
¼ cup honey
1¾ cups water

For the honey syrup
½ cup honey

For the composition
2 egg whites
1 tablespoon sugar
1½ cups whole almonds, skin on, roasted, and still warm (see note)
2 sheets of rice paper

Prepare a rectangular loose-bottomed tin of about 18 x 28 cm with a thin layer of oil spray and line the bottom with a sheet of rice paper. Keep the second sheet for later.

Prepare the sugar syrup first: In a saucepan, combine the ingredients for the sugar syrup and bring to a boil. When the temperature of the syrup reaches 118ºC on a thermometer (It takes about 20 minutes.) Continue cooking the sugar syrup. Pour the honey for the honey syrup into a smaller saucepan and bring to a boil until the temperature reaches 129ºC. Carefully watch the sugar syrup until it reaches a temperature of 152ºC.

While you’re waiting for the syrups, beat the egg whites until forming stiff peaks and slowly add the sugar while beating. Use the paddle attachment from now on and slowly add the honey syrup while the mixer is running at medium speed. Then add the sugar syrup in a slow stream. After you’ve added all the syrup, beat for 3 – 5 minutes. Add the nuts and mix well.

Scrape the nougat into the prepared tin and press into an even layer. The mixture is very hot. I spray a potato masher with oil and use it the flatten the surface. Place the other sheet of rice paper on top. Leave to stand for 30 – 45 minutes until the nougat has cooled down and is completely set. Remove the nougat from the tin and place it on a solid work surface. Use a serrated knife (preferably a bread knife) and a meat mallet or small hammer to cut the nougat into bars or pieces. Place the knife in position and hit the top of the blade with the hammer.

NOTE: Spread the nuts on a baking tin and place in a preheated oven of 200°C as soon as you start cooking the sugar syrup. Roast the nuts for 3 minutes, then switch off the oven but keep the nuts inside to retain heat. If you add cold nuts to the nougat mix, it sets too fast.

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I love Turkish Delight. By that, I mean the real thing, not those jelly-like galoops. With real Turkish Delight, you cannot use the easy way out and pop in some gelatine. No, my sweet,  if you want to make it the way the Turks do, you need a lot of patience and strong arms. You have to stir and stir and stir . . .

Turkish Delight

Makes about 25 – 36 blocks (depending on the size you cut them)

For the sugar syrup
4 cups sugar
1½ cups water
1 tablespoon lemon juice

For the cornflour paste
1 cup cornflour
1 teaspoon cream of tartar
2 cups water

For the final touches
1 teaspoon rosewater
‘n few drops of red or pink food colouring (optional)
1 cup icing sugar
1 cup cornflour

Start with the sugar syrup: Put the sugar, water and lemon juice in a saucepan. I put in the sugar first, followed by the water and lemon juice. You have to pour in the liquid very carefully so that no sugar crystals form on the side of the saucepan. If you see some sugar crystals, use a brush with some hot water to brush it from the side. Bring the syrup to a boil until mixture reaches a temperature of 115ºC. Switch off the plate but leave the saucepan on it.

Mix the cornflour, cream of tartar and 2 cups of water in a separate saucepan. Use a whisk to break up any lumps. Continue whisking while you bring the cornflour to a boil. Once it becomes a gluey paste, remove the pot from the heat.

Add a small amount of the sugar syrup to the gluey paste and use a wooden spoon to incorporate. Always stir in one direction, clockwise. (Don’t ask me why – I don’t argue with the Turks.) Continue to add the syrup bit by bit, stirring between each addition. Put the pot back on the stove plate and bring the mixture to a boil. Turn the heat down to the lowest setting and allow to simmer very gently for about an hour. Stir frequently. I set my stove alarm clock for every 7 – 10 minutes and stir. The mixture should be a golden amber colour.

Take it from the heat and add the rosewater and food colouring. Pour the mixture into a square baking tin of 20 x 20 cm, lightly sprayed with oil spray and lined with two strips of baking paper, also treated with oil spray. Leave overnight or for several hours to set completely.

Sift the icing sugar and cornflour together. Dust the Turkish Delight with this mixture and turn out onto a working surface dusted liberally with the same mixture. Remove the baking paper. Cut the slab into blocks, using a lightly oiled knife and dust each block with the icing sugar and cornflour mixture. Put the blocks in a container with the rest of the icing sugar and cornflour mixture.

Please note: The container should NOT be airtight. DO NOT STORE IN THE FRIDGE!

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