- Edible rice paper, to line tin
- 2 cups sugar
- 1 cup corn syrup or glucose syrup
- ½ cup borage honey
- Pinch salt
- ¼ cup water
- 2 medium egg whites (not large eggs)
- 1 tsp vanilla essence
- 2 cups mixed nuts, eg almonds, pistachios and hazelnuts, shelled and toasted, skins rubbed off
Line the base and sides of a 33 x 22 cm baking tin with tinfoil and baking paper, or even edible rice paper.
- Place sugar, corn syrup, honey, salt and water in a deep pot and heat over low temperature until sugar is dissolved.
- Boil to 120°c then take off heat.
- While mixture boils, beat egg whites until stiff.
- Slowly add about ¾ cup of the hot syrup, beating constantly, until the mixture holds its shape – about 5 minutes.
- Cook remaining syrup over high heat to 157°c (brittle thread).
- It will turn a rich caramel colour.
- Add vanilla and nuts to meringue.
- Pour syrup into the meringue, beating it as the syrup is added.
- Continue beating until very thick, 2 minutes.
- Working quickly, spoon mixture into prepared baking tin and spread evenly.
- You can put on rubber gloves and mould the mixture to make it easier as the mixture will be very thick and sets quickly.
- Cover with rice paper, cool then cut into squares.
- An airtight container is essential for storing this sweet treat.
- Edible rice paper is available from specialty food shops.