Mamy Nugat (Mother's Nougat)

Title:
Mamy Nugat (Mother's Nougat)

Yield:
10 Servings

Categories:
Candies,
Christmas,
Russian




Ingredients:





     6    14-Inch Square Wafers Or


          -Tortenboden


   1/2 c  ;Water


     1 c  Sugar


     1 c  Honey


     6 lg Egg Whites


     1 ts Cream Of Tartar


     2 tb Powdered Sugar


     1 lb Shelled Walnuts


     1 tb Vanilla Extract






 Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the


 syrup moves away from the bottom.  Add the honey and cook down by a third.


 Whip the egg whites until soft peaks form and add the cream of tartar.


 Gradually add the powdered sugar and beat until stiff peaks form, then add


 by spoonfuls to the honey mixture.  Transfer the mixture to a double


 boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks


 down a bit.  Beat until the mixture looks "dry".  Stir in the chopped nuts


 and cool.  On a work surface covered with waxed paper, spread a wafer with


 1/4 of the honey mixture about 3/4 of an inch thick.  Cover with a second


 wafer and press down evenly.  Spread another fourth of the honey mixture


 on the second wafer and top with a third wafer.  Repeat to makd a second


 nougat.  Wrap each one tightly in heavy foil and refrigerate overnight.


 Trim off the edges and cut into 3/4-inch strips, then cut each strip


 diagonally into 2 1/2-inch pieces.


 


 Serve with tea.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip