Post by chief_cook2 on Nov 28, 2002 17:56:09 GMT -6
Ingredients
1 cup roasted pistachios & almonds
2 cups sugar
1 cup corn syrup
1 cup honey
1/2 teaspoon cream of tartar
3 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup oil for pan
cornstarch * see note
Method
Roast nuts in shallow pan in preheated oven at 350° F for 10 minutes.
Combine sugar, corn syrup, water and cream of tartar in a deep sauce pot.
Stir gently over medium heat until sugar dissolves and bring to a boil.
After it comes to a boil, cover pot for 5 minutes, then wash down sides of
pot with a clean brush to remove sugar crystals. Continue cooking on medium -
high heat to 272° F on jelly thermometer. Remove from heat. In separate pot
heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer
and large bowl. Add a small amount of honey at first in a thin stream, very
slowly. Beat in vanilla and continue adding remaining honey and then syrup.
Beat until batch thickens and beater slows down. Add nuts and blend in. Oil
a long shallow pan.
Sift a thick layer of cornstarch or sweet rice flour over it or lay rice
wafer over bottom.
Pour out the nougat. Dust top with more rice flour or thin rice wafer; let
stand overnight to set. Cut into rectangular pieces about 3/4 to 1 inch
thick and wrap individually in heavy waxpaper.
Note:
Sweet rice flour or thin rice wafers can be used instead of cornstarch.
1 cup roasted pistachios & almonds
2 cups sugar
1 cup corn syrup
1 cup honey
1/2 teaspoon cream of tartar
3 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup oil for pan
cornstarch * see note
Method
Roast nuts in shallow pan in preheated oven at 350° F for 10 minutes.
Combine sugar, corn syrup, water and cream of tartar in a deep sauce pot.
Stir gently over medium heat until sugar dissolves and bring to a boil.
After it comes to a boil, cover pot for 5 minutes, then wash down sides of
pot with a clean brush to remove sugar crystals. Continue cooking on medium -
high heat to 272° F on jelly thermometer. Remove from heat. In separate pot
heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer
and large bowl. Add a small amount of honey at first in a thin stream, very
slowly. Beat in vanilla and continue adding remaining honey and then syrup.
Beat until batch thickens and beater slows down. Add nuts and blend in. Oil
a long shallow pan.
Sift a thick layer of cornstarch or sweet rice flour over it or lay rice
wafer over bottom.
Pour out the nougat. Dust top with more rice flour or thin rice wafer; let
stand overnight to set. Cut into rectangular pieces about 3/4 to 1 inch
thick and wrap individually in heavy waxpaper.
Note:
Sweet rice flour or thin rice wafers can be used instead of cornstarch.