Cranberry And Pistachio Nougat

• 2 sheets confectionery rice paper
• 1/3 cup granulated sugar
• 1/3 cup honey
• 1 None egg white
• 1/2 cup unsalted pistachios, toasted
• 1/2 cup dried cranberries, chopped

1. Lightly oil the sides of an 8 inch square cake pan. Line base with 1 sheet of rice paper, trimming to fit if necessary.
2. Combine sugar, honey and 2 tbsp water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium-high and bring to a boil. Without stirring, boil until syrup reaches 327u0b0F on a sugar thermometer. Remove from heat.
3. Meanwhile, whip egg white to soft peaks. Gradually whisk in hot syrup in a thin steady stream. Working quickly, stir nuts and cranberries into nougat. Transfer to prepared pan and press remaining sheet of rice paper onto surface of nougat.
4. Set aside for at least 3 hours, or until cool and set. Cut into squares to serve.

rice paper, sugar, honey, egg white, unsalted pistachios, cranberries

Taken from recipes-plus.com/api/v2.0/recipes/22771 (may not work)