• 3/26 Nat'l Nougat Day - 1

    From Dave Drum@1:2320/105 to All on Mon Mar 25 18:17:00 2024
    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

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