CHEWY ALMOND NOUGAT
We've been making this nougat recipe for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results. -Vera Kramer, Jenera, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5-1/2 pounds.
Number Of Ingredients 11
Steps:
- Heavily butter a 15x10x1-in. 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 238° (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 275° (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.
Nutrition Facts :
ALMOND NOUGAT PARFAIT WITH ORANGE COULIS
Provided by Pete Wells
Categories dinner, dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- For caramelized almonds: Preheat oven to 250 degrees. Place almonds on a baking sheet and warm in oven for 10 minutes.
- In a large sauté pan, combine sugar and 2 tablespoons water. Bring to a boil over high heat. When sugar has dissolved, add warm almonds and, stirring constantly, cook until sugar crystallizes. Continue to cook until sugar melts again and coats almonds. Remove from heat and turn almonds onto a clean work surface, separating almonds to avoid sticking. Allow to cool, then crush or roughly chop, setting aside 1/4 cup for garnish.
- For nougat parfait: Whisk heavy cream until stiff, and refrigerate until needed. Place egg whites in bowl of a mixer fitted with a whisk attachment. Place honey in a small saucepan over high heat and bring to a boil. Whisk egg whites until they start to thicken, then slowly drizzle in the hot honey, gradually increasing speed of mixer until it is at full speed. Continue to whisk egg whites until they are very thick and completely cool (bowl will feel cool), about 4 minutes.
- Fold in crushed almonds (except those reserved for garnish) and diced orange candy. Gently fold in whipped cream until blended. Place mixture in a gallon sealable plastic bag with one corner cut off, and pipe it onto a baking sheet in large mounds like meringues. Alternatively, it may be placed in a pastry bag with a large plain tip and piped into 12 1 1/2-inch stainless steel cylinder molds. Freeze until firm, about 4 hours, before serving.
- For orange coulis: In a small saucepan, combine sugar and 1 tablespoon water. Over medium heat, cook until it becomes an amber caramel. Meanwhile, in a second small pan over low heat, gently heat orange juice. When sugar has reached correct color, remove from heat and slowly add orange juice. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until slightly thickened, then remove from heat and allow to cool.
- To serve, if using molds, warm each mold with your hands to release it and place two unmolded parfaits on each plate. If using meringue-shaped parfaits, place two or three (depending on size and quantity) on each plate. Drizzle orange coulis around each plate, and sprinkle with reserved caramelized almonds.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 0 grams
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 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
SPANISH HONEY-ALMOND NOUGAT
Yummy new year dessert we eat at Christmas in Spain.Because of its ingredients it suits beautifully for Rosh Hashana as well as it is perfectly kosher. You can make it months ahead because it keeps well. A very sweet treat!
Provided by MumofJuan
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Toast,peel and grind almonds and nuts till powder.
- Beat egg whites continuously until soft peaks come out (you know, it looks like snow ).
- Mix carefully egg whites with powdered nuts.
- In a suitable pan, heat honey and sugar stirring well with a wooden spatula until boiling and then add the nuts, egg mixture, dash of cinnamon and keep on stirring for 10 minutes until it's thick and all water has evaporated. Don't let it burn!.
- When done, place the resulting paste in rectangular moulds lined with waxed paper. Any rectangular cake pan is suitable only fill it up to 2cm. thick, so you may need some pans.
- Let the nougat bars cool at room temperature and then take them out of the moulds and store them wrapped in wax paper in any air tight container.
- These bars (which are called TURRON in Spanish) are soft, sweet and delicious. Cut them widthwise to serve them. Nothing to do with British nougats!.
Nutrition Facts : Calories 609.5, Fat 35.5, SaturatedFat 2.7, Sodium 141.4, Carbohydrate 68.4, Fiber 6.8, Sugar 59.9, Protein 13.9
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