"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Holiday Nougat Recipe

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This recipe for Holiday Nougat, by , is from Berning Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Berning
Added: Thursday, October 29, 2009


1 1/2 c light corn syrup
2 c sugar
1/4 teaspoon salt
1/4 c water
2 egg whites
1/4 c margarine or butter
1 tsp vanilla
1/2 c chopped pecans
1/4 c chopped candied cherries

Combine syrup, sugar, salt and water in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook without stirring to hard ball stage (250), beat egg whites until stiff but not dry using large bowel of electric mixer. Pour a small amount, not more than 1/4 of the syrup, slowly over egg whites, beating constantly. Continue beating until mixture is thick and holds shape.

Meanwhile, cook remainder of syrup over low heat to hard crack stage (300) or until a small amount of syrup separates into threads which are hard and brittle when dropped into very cold water. Add syrup slowly to first mixture beating constantly. (Syrup may become firm in mixture at this stage, but will soften again, and blend smoothly with further additions of the hot syrup.)

Continue beating until mixture begins to hold its shape. Beat in margarine and vanilla. Beat until mixture becomes very thick and satiny. If mixture gets too heavy, beating may be finished with spoon. Stir in pecans and cherries. Turn into two well buttered pans, 8 inches square. Nougat should be about 3/4 inch thick. Press down evenly. Let stand until firm enough to cut; cut into pieces and wrap in wax paper. Store candy several days to develop best nougat texture.




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