Post by chief_cook2 on Mar 18, 2003 14:58:13 GMT -6
Ingredients
1 cup blanched filberts
2 (4 1/2 ounce packages) blanched whole almonds
2 cups sugar
1 cup light corn syrup
1/2 cup fresh honey
1/4 teaspoon salt
2 egg whites
2 teaspoons vanilla extract
1/4 cup butter or margarine; softened
Preheat oven to 350° F. Spread filberts and almonds on cookie sheet. Toast in oven 10 minutes, until golden. In heavy, straight side, 3 quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is dissolved.
Continue cooking, without stirring, to 252° F on candy thermometer, or until a small amount in cold water forms a hard ball. Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. In thin stream, pour about 1/4 of hot syrup over egg whites, beating constantly, at high speed, 5 minutes until mixture is stiff enough to hold its shape. Cook rest of syrup to 315°F to 318° F on candy thermometer, or until a small amount in cold water forms brittle threads. In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again--about 5 minutes. With wooden spoon stir in toasted nuts.
Turn mixture into buttered 11 by 7 by 1 1/4 inch pan. Smooth top with a spatula. Refrigerate until firm. Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1 1/2 by 1 inch pieces. Wrap each in waxed paper. Refrigerate.
Yield: 2-1/2 pounds
1 cup blanched filberts
2 (4 1/2 ounce packages) blanched whole almonds
2 cups sugar
1 cup light corn syrup
1/2 cup fresh honey
1/4 teaspoon salt
2 egg whites
2 teaspoons vanilla extract
1/4 cup butter or margarine; softened
Preheat oven to 350° F. Spread filberts and almonds on cookie sheet. Toast in oven 10 minutes, until golden. In heavy, straight side, 3 quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is dissolved.
Continue cooking, without stirring, to 252° F on candy thermometer, or until a small amount in cold water forms a hard ball. Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. In thin stream, pour about 1/4 of hot syrup over egg whites, beating constantly, at high speed, 5 minutes until mixture is stiff enough to hold its shape. Cook rest of syrup to 315°F to 318° F on candy thermometer, or until a small amount in cold water forms brittle threads. In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again--about 5 minutes. With wooden spoon stir in toasted nuts.
Turn mixture into buttered 11 by 7 by 1 1/4 inch pan. Smooth top with a spatula. Refrigerate until firm. Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1 1/2 by 1 inch pieces. Wrap each in waxed paper. Refrigerate.
Yield: 2-1/2 pounds