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Title: Nougat
Categories: Candy French Italian Nut Blank
Yield: 1 3/4 lb
| 2 1/2 | c | Shelled almonds |
| 1/2 | c | Pistachios [opt'l] |
| 1 | c | Sugar |
| 1/2 | c | Water |
| 3 | tb | Light corn syrup |
| 1/2 | ts | Salt |
| 2 | Egg whites, at romm temp. | |
| 1/2 | c | Honey |
| 1 | ts | Vanilla extract |
Blanch the almonds and while soft, cut lengthwise into slivers. Brown lightly in a 350 deg F oven stirring often. Blanch the pistachios by covering with boiling water for 5 min, draining and slipping off the skins. Dry by spreading on paper towels.
In a one quart saucepan combine the sugar, water, half the corn syrup and the salt. Cook together, stirring, until the sugar dissolves. Cook to 290 deg [a small sample of syrup forms a brittle ball in cold water- "soft crack stage"]. Remove from the heat.
In a large bowl beat the egg whites until stiff but not dry. Add the cooked syrup gradually while beating. Boil together the honey and remaining corn syrup to 290. Add gradually while beating to the egg white mixture. Add the almonds [and the pistachios]. Stand the bowl of candy mixture on a rack in a pan of boiling water and steam, stirring occassionally until a spoonful of candy, cooled, is not sticky to the touch about 1 1/2 hr. Add the vanillla.
Line a 11"x7" pan with baker's wafer paper, turn the nougat into the pan and cover with more paper. Place another pan on top and weigh down. Let stand overnight. Turn the candy out of the pan and cut into bars. Wrap in waxed paper and store in a covered tin box in a cool place.
From the New York Times Cook Book by Craig Claiborne. Posted by Jim Weller.
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