Almond Nougat Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Light corn syrup,
2 cup: Sugar,
1/4 tsp: Salt,
1/4 cup: Water,
2: Egg whites,
1/2 tsp: Almond extract,
Red or green food coloring,
1/4 cup: Soft butter or margarine,
1 cup: Toasted chopped almonds,
1/4 cup: Chopped candied cherries,
Directions:
DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring,
until sugar is dissolved. Cook, without stirring, until a small
amount of the mixture dropped in cold water forms a hard ball
(250-F). Beat egg whites until stiff, but not dry, in large bowl of
electric mixer. Gradually beat in about one fourth (not more) of the
syrup, and continue beating until mixture holds its shape. Cook
remaining syrup until a small amount of mixture separates into hard
and brittle threads when dropped in cold water (300-F). Gradually
beat into first mixture, and continue beating until the mixture
begins to hold its shape. Add flavoring and food coloring to tint a
delicate shade. Beat in butter; continue beating until very thick and
satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan,
smoothing top. Let stand until firm. Turn out of pan, and cut in 1
1/2" by 1" pieces. Wrap each piece individually in waxed paper. For
best flavor, store several days in a cool place before serving.
Source: Moms old magazine clippings- 1940s to 1970s
From: Sallie Austin
Source from luhu.jp
until sugar is dissolved. Cook, without stirring, until a small
amount of the mixture dropped in cold water forms a hard ball
(250-F). Beat egg whites until stiff, but not dry, in large bowl of
electric mixer. Gradually beat in about one fourth (not more) of the
syrup, and continue beating until mixture holds its shape. Cook
remaining syrup until a small amount of mixture separates into hard
and brittle threads when dropped in cold water (300-F). Gradually
beat into first mixture, and continue beating until the mixture
begins to hold its shape. Add flavoring and food coloring to tint a
delicate shade. Beat in butter; continue beating until very thick and
satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan,
smoothing top. Let stand until firm. Turn out of pan, and cut in 1
1/2" by 1" pieces. Wrap each piece individually in waxed paper. For
best flavor, store several days in a cool place before serving.
Source: Moms old magazine clippings- 1940s to 1970s
From: Sallie Austin
Source from luhu.jp
Tags
Candies