Subj : 3/26 Nat'l Nougat Day - 1
To   : All
From : Dave Drum
Date : Sat Mar 25 2023 04:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chewy Almond Nougat
 Categories: Nuts, Candy, Snacks
      Yield: 5 servings
 
      3 lg Egg whites
  1 1/2 c  Sugar
  1 1/4 c  Light corn syrup
    1/4 c  Water

MMMMM-----------------------ALMOND MIXURE----------------------------
      3 c  Sugar
      3 c  Light corn syrup
    1/2 c  Butter; melted
      4 ts Vanilla extract
      3 c  Slivered almonds; toasted
      1 ts Salt
 
  Heavily butter a 15" X 10" X 1" pan; set aside. Heavily
  butter a large bowl; set aside. In a stand mixer, beat
  egg whites until stiff peaks form. In a heavy saucepan
  over medium heat, combine the sugar, corn syrup and
  water. Cook and stir until sugar is dissolved and
  mixture cones to a boil, about 10 minutes. (If sugar
  crystals are present, cover and boil for 1-2 minutes to
  allow steam to wash crystals down.) Cook, without
  stirring, until a candy thermometer reads 238ºF/114ºC
  (soft ball stage), about 6-8 minutes.
  
  With mixer running carefully and slowly add hot liquid
  in a steady stream over egg whites. Beat 10 minutes
  longer or until mixture holds its shape and is lukewarm.
  (Mixture will be beginning to lose its gloss.) Transfer
  to prepared bowl.
  
  For almond mixture, in a large heavy saucepan over
  medium heat, combine sugar and corn syrup. Cook and stir
  until sugar is dissolved and mixture comes to a boil,
  about 15 minutes. (If sugar crystals are present, cover
  and boil for 1-2 minutes to allow steam to wash crystals
  down.) With a clean spoon, cook and stir over
  medium-high heat until a candy thermometer reads
  275ºF/135ºC (soft-crack stage), about 15 minutes longer.
  
  Pour over mixture in bowl (do not scrape saucepan). With
  a large wooden spoon, stir until blended. Combine butter
  and vanilla; gradually add to almond mixture until
  blended. Stir in almonds and salt until blended.
  Transfer to prepared pan. Let stand at room temperature
  for several hours or until firm. Cut into squares. Wrap
  in plastic or waxed paper if desired.
  
  Vera Kramer, Jenera, Ohio
  
  Makes: about 5-1/2 pounds
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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