Directions: |
Directions:1. Lightly coat baking pan with non-stick spray. Line with plastic wrap, leaving a 1 inch overhang on all sides.
2. Spread pistachios on a rimmed baking sheet and bake at 325ºF, stirring once, until just beginning to turn light golden brown in spots, about 10 minutes. Let cool, then coarsely chop.
3. Combine sugar, honey and water in a small deep saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase the heat and boil until temperature registers 252ºF, about 3 minutes.
4. Beat egg white and salt in a stand mixer with a whisk attachment until soft peaks form.
5. With mixer running, gradually stream hot syrup into egg white. Beat until meringue is thick, has tripled in volume, and has cooled slightly, 10 to 12 minutes.
6. Remove the bowl from the mixer and add cherries and pistachios. mix nougat with a rubber spatula to distribute evenly.
7. Place 1 sheet of rice paper in the prepared pan. Transfer nougat to pan, spreading in an even layer. Top with second sheet of rice paper. Using an offset spatula, press the nougat into an even layer. Let stand at room temperature until set, about 2 hours.
8. Using overhang from plastic wrap, lift nougat out of the pan and onto a work surface. Discard plastic. Run a large sharp knife under hot water and wipe dry. Cut nougat into 4 strips, then cut each strip crosswise into 10 pieces, occasionally reheating knife.
9. Store in an airtight container at room temperature. |
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