Almond Nougat

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Title: Almond Nougat
Yield: 2 Servings
Categories: Candies


1 1/2 c Light corn syrup
2 c Sugar
1/4 ts Salt
1/4 c Water
2 Egg whites
1/2 ts Almond extract
Red or green food coloring
1/4 c Soft butter or margarine
1 c Toasted chopped almonds
1/4 c Chopped candied cherries

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: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin
Posted to EAT-L Digest 15 Sep 96

Date: Mon, 16 Sep 1996 04:14:16 -0500

From: LD Goss