FRENCH ALMOND NOUGAT
The basis of this candy is a mixture of simple syrup and egg whites known as mazetta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 40 pieces
Number Of Ingredients 10
Steps:
- Begin by making the mazetta: Using an electric mixer, beat egg whites until stiff; set aside. In a 1-quart saucepan, combine corn syrup, 1/4 cup water, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
- Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage), 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated. Use immediately or cover and refrigerate until ready to make the nougat.
- Spray an 8-inch square baking pan with vegetable-oil spray; set aside. Place mazetta in a large bowl; set aside. In a 2-quart saucepan, combine corn syrup and sugar. Clip on candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
- Over medium-high heat, cook to 280 degrees (soft-crack stage), 12 to 15 minutes, without stirring. If heat is too high, it can boil over, so watch carefully. Remove from heat; let stand for 2 minutes. Without scraping pan, pour syrup over mazetta. Working quickly, stir with a wooden spoon until almost smooth. Stir in butter, vanilla, and salt. Mix until butter is incorporated. Stir in nuts. Scrape into prepared pan, and smooth the top; you may spray your hand with vegetable-oil spray and run it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
- Spray a large cutting board generously with vegetable oil spray. Unmold nougat from pan onto sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each piece in cellophane or waxed paper.
ALMOND AND HONEY NOUGAT
This makes a creamy, chewy nougat. It gets better the more times you make it - I get requests for this one quite often. It makes enough to take some to a party and have some left at home! The recipe comes from the Weekend Australian magazine, Oct 2005. Read through the recipe first and have everything measured out before you begin. It is advisable to use a candy thermometer to ensure the correct temperature has been reached. The rice paper can usually be bought at a cake decorating shop. The syrup will take longer to reach 150 than the honey will to reach 135.
Provided by Ness73
Categories Candy
Time 30m
Yield 60 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 150 degrees Celsius
- Place nuts in a roasting tray, dry roast for 20 minutes. Reduce oven to 100 degrees C; keep nuts warm.
- Line a 20cm x 30cm x 3cm baking tray with baking paper. Place 2 sheets of rice paper in tray, covering the bottom of the tray.
- Place water, sugar and glucose in a saucepan and bring to the boil over medium heat. Cook to 150 degrees C (using candy thermometer).
- Place honey in second saucepan, bring to the boil over medium heat and cook to 135 degrees Celsius.
- A few minutes before honey reaches 135 degrees C, beat egg whites and cream of tartar to soft peaks in a large bowl with an electric mixer.
- While continuing to mix at low speed, drizzle in hot honey; add sugar syrup in the same manner. Continue to beat at low speed for about 5 minutes.
- Using a wooden spoon, stir in warm nuts.
- Pour nougat into prepared tray; flatten with a wet metal spoon.
- Cover with remaining sheets of rice paper. Refrigerate when cold.
- To cut when set, turn out onto chopping board and slice with a large knife.
Nutrition Facts : Calories 80.4, Fat 3.8, SaturatedFat 0.3, Sodium 2.1, Carbohydrate 11.3, Fiber 0.8, Sugar 10.1, Protein 1.6
ALMOND NOUGAT
Make and share this Almond Nougat recipe from Food.com.
Provided by Alia55
Categories Candy
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes.
- Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart).
- Over medium heat, stir mixture until sugar dissolves.
- Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees F. on a candy thermometer.
- Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
- While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.
- Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees F. on a candy thermometer.
- While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.
- Add vanilla extract, almond extract and butter, beating again for about 5 minutes.
- Stir in toasted nuts and ground almonds with a wooden spoon.
- Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan.
- Smooth the mixture evenly with a spatula.
- Refrigerate until firm.
- Loosen edges of candy with a knife. Invert nougat on cutting board.
- Cut into pieces. Store in airtight container.
Nutrition Facts : Calories 508.6, Fat 23.5, SaturatedFat 3.9, Cholesterol 10.2, Sodium 103.5, Carbohydrate 73.8, Fiber 4.1, Sugar 54.4, Protein 7.7
ALMOND NOUGAT
Make and share this Almond Nougat recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 40m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 355.6, Fat 10, SaturatedFat 2.9, Cholesterol 10.2, Sodium 150.3, Carbohydrate 68.3, Fiber 1.4, Sugar 45.3, Protein 3.2
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