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Nougat Recipe

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This recipe for Nougat is from The Michael Family Cookbook Project, 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:  
1 cp hazelnuts or filberts
2 cans (4 1/2 oz size) blanched whole almonds
2 cps granulated sugar
1 cp light corn syrup
1/2 cp honey
1/4 tsp salt
2 egg whites
2 tsps vanilla extract
1/4 cp butter, softened
Directions:
Directions:
1) Preheat oven to 350ºf. Spread fillets and almonds on cookie sheet. Toast in oven 10 mins, until golden.
2) In heavy, straight-side, 3 qrt saucepan, combine sugar, corn syrup, honey, salt and 1/4 cp water.
3) Stir over med heat, until sugar is dissolved. Continue cooking, without stirring, to 252f on candy thermometer, or until a small amount in cold water forms a hard ball.
4) Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form.
5) In thin stream, pour hot syrup over meringue, beating constantly, at high speed, 5 mins, until mixture is stiff enough to hold its shape.
6) Cook rest of syrup to 315 to 318f on candy thermometer, or until a small amount in cold water forms brittle threads.
7) In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape.
8) Add vanilla and butter, beating until thickened again--about 5 mins. With wooden spoon, stir in toasted nuts.
9) Turn mixture into buttered, 11 x 7 x 1 1/4 inch pan. Smooth top with spatula. Refrigerate until firm.
10) Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1 1/2 x 1 inch pieces.
11) Wrap each in waxed paper. Refrigerate.
Number Of Servings:
Number Of Servings:
2 1/2 lbs

 

 

 

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