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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

NOUGAT MONTÉLIMAR Recipe

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This recipe for NOUGAT MONTÉLIMAR is from The Sefcik Family Cookbook, 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:  
15 Tbsp. strained honey
4 Tbsp. glucose
2 1/4 cups sugar
3/4 cup water
Pinch of cream of tartar
3 egg whites
1 Tbsp. vanilla extract
1 cup preserved cherries, chopped
5 cups almonds, blanched and shredded
1 cup pistachio nuts, blanched and shredded
Directions:
Directions:
Place honey and glucose in a double boiler and cook, stirring constantly, until thoroughly heated.

Place the sugar, water and cream of tartar in a saucepan and cook to 290º, or to the soft crack stage. Pour over the stuffy beaten egg whites, beating constantly; then add to the honey and glucose mixture in the double boiler.

Heat and stir until the mixture becomes stiff, then add remaining ingredients.

Pour into nougat frames which have been lined with wafer paper, cover with the same kind of wafer paper, then place a board and a heavy weight on top.

Let stand until cold. Then cut into bars with a sharp knife, using a sawing motion.

Wrap each bar in waxed paper.
Personal Notes:
Personal Notes:
I found this recipe in an antique Candy Book, published in 1938.

This is a most heavenly and delicious confection. The nougat is not too sweet and are as good as they look. If you find this to buy, it will be very expensive.

 

 

 

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