This vegan recipe by Cassie Heneghan uses the cooking liquid from chickpeas as its base!
From Cassie: "I’ve been experimenting with aquafaba for a few months now, pushing it to its limit. This led me to an old favorite candy, and substituting egg whites with chickpea brine (and excessive testing!) to get it just right."
Here's step-by-step instructions on how to make your own chickpea aquafaba from scratch: AQUAFABA
Makes 1 slab
You will need:
30 oz hazelnuts, roasted
4 sheets rice paper
2 cups liquid glucose
1 cup water
3 cups caster (or superfine) sugar
150 ml aquafaba (or chickpea brine)
1/2 teaspoons cream of tartar
10 oz dried cranberries
- Preheat oven to 210°F.
- Place hazelnuts on a baking tray lined with baking paper and keep warm until ready to use.
- Line base and long sides of a 9”x12” baking tray with baking paper.
- Cut 2 sheets of rice paper to line base of tray. Place rice paper with rough side up.
- Place glucose, water, and sugar in a saucepan and stir over a low heat until the sugar has dissolved.
- Brush down sides of pan using a pastry brush and water.
- Increase heat to medium and use a candy thermometer cook to a temperature of 266°F. Do not stir.
- Assemble the mixer with the balloon whisk; beat aquafaba and cream of tartar till soft peaks form.
- Once mixture has reached 266°F remove from heat and allow bubbles to subside.
- Continue to beat aquafaba at low speed and slowly drizzle the hot mixture into beaten aquafaba.
- Once all mixture has been added continue on a low/medium speed for 3 minutes.
- Using a metal spoon, stir in warm nuts and cranberries.
- Using a metal spoon, stir in warm nuts and cranberries.
- Cover with remaining sheets of rice paper; allow nougat to cool to room temperature.
TIP:
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Photography by
Recipes by Cassandra Heneghan | Photography+food styling by Kristin Buesing
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