Qubbajt (Maltese Nougat)

Ingredients:

800g sugar
250ml water
300g toasted almonds (or hazelnuts)
1 tsp ground cinnamon
rice paper

Method:

Grease or oil a shallow baking tray and line with greaseproof paper then place a sheet of rice paper on top of this.

In the meantime, combine the sugar and water in a heavy-based pan. Place over low heat and cook until the sugar has dissolved. Now cook, shaking the pan frequently, but not stirring, until the syrup reaches 154°C, as measured on a confectioner's thermometer.

Grease a marble slab or a heavy baking tin with a little oil mixed with water then spread the nuts over the top and sprinkle with cinnamon. Pour the hot syrup over the nuts then work the mixture to combine with two spatulas.

When the mixture begins to cool and harden spoon it into the container lined with rice paper and allow to cool. When cold, cut into squares and store in an air-tight tin.