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French
Honey Nougat
| 2 cups sugar
1 cup water 4 tablespoons light corn syrup 4 egg whites 1 cup honey 2 teaspoons vanilla ½ cup chopped pistachio nuts 1 cup toasted almonds, chopped Combine sugar, water and 2 tablespoons corn syrup in a heavy saucepan. Place over low heat and stir until sugar is dissolved. Increase heat to medium and bring to boiling. Cover and boil for 5 minutes. Uncover and cook, without stirring, to 290° F. (soft crack stage). Meanwhile, in a second saucepan, mix the honey and remaining 2 tablespoons corn syrup. Cook over medium heat until the mixture reaches 270° F. (soft crack stage). Just before first syrup reaches 290° F., beat egg whites in a large bowl until stiff peaks are formed. Remove first syrup from heat and immediately pour, in a fine stream, into stiffly beaten egg whites. Using an electric mixer, beat constantly at high speed until mixture is thick. Immediately pour honey syrup into egg white mixture, beating constantly at medium speed until mixture has lost some of its gloss. Transfer mixture to a double boiler top and place over boiling water. Stir constantly and turn mixture with a wooden spoon until it no longer seems moist (at least 25 minutes). Mix in extract and gradually add nuts while
stirring. Turn into a buttered 8 inch square pan. Set on wire rack 10 minutes
to cool; press down firmly by hand. Cool and cover tightly. Set aside to
“ripen” for at least 24 hours. Loosen sides and shake to remove block of
candy to a cutting board. Cut into 1½ inch pieces and wrap in waxed
paper or plastic wrap.
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