Cranberry, Almond And Cherry Nougat

• 2 sheets edible rice paper
• 1 cup granulated sugar
• 2 tbsp glucose
• 2 tbsp honey
• 1 None egg white
• 1/2 cup toasted almonds, coarsely chopped
• 3/4 cup sweetened dried cranberries
• 2.5 oz green candied cherries, quartered

1. Cut rice paper into 12 - 3 inch discs. Spray 6 - 3 inch tart rings with oil. Place on a baking tray lined with parchment paper. Place one rice paper disc in each ring.
2. Combine sugar, glucose, honey and 2 tbsp water in small heavy-bottomed saucepan and stir over low heat until sugar is completely dissolved. Brush down sides of pan with hot water to dissolve any sugar crystals. Bring to a boil. Cook, uncovered, without stirring, until syrup reaches 309u0b0F (154u0b0C) on a sugar thermometer.
3. Just before syrup is ready, whip egg white to soft peaks. With mixer running, stream hot syrup into egg white. Continue to whip until all syrup is added.
4. Working quickly, fold in almonds, cranberries and cherries. Using an oiled metal spatula, quickly press mixture into rings. Press rice paper discs on top. Let cool for 5 mins before removing rings. Let cool completely.

rice paper, sugar, glucose, honey, egg white, toasted almonds, cranberries, green candied cherries

Taken from recipes-plus.com/api/v2.0/recipes/24278 (may not work)