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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Almond Nougat - Part II Recipe

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This recipe for French Almond Nougat - Part II is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 cups Mazetta
1-1/2 cups light corn syrup
1-1/2 cups sugar
1/4 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup whole raw almonds
Directions:
Directions:
Butter a 9x13" baking pan, set aside. Place mazetta in medium-size bowl; set aside. In a 2-quart saucepan, combine corn syrup and sugar. Place over high heat and stir constantly with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.
Clip on candy thermometer. Cook to 280º or soft-cracked stage. Remove from heat and let stand undisturbed for 3 minutes. Without scraping, pour entire batch into mazetta and stir with a wooden spoon until smooth. Stir in butter, vanilla and salt and mix until butter is incorporated. Fold in nuts. Pour into prepared pan. Allow to stand at room temperature until fir, 4 to 5 hours. cut in 1-inch pieces. wrap in plastic wrap or dip in tempered chocolate.
Number Of Servings:
Number Of Servings:
117 pieces

 

 

 

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