Subj : 3/26 Nat'l Nougat Day - 1
To   : All
From : Dave Drum
Date : Mon Mar 25 2024 06:12 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chewy Almond Nougat
Categories: Nuts, Candy, Snacks
     Yield: 5 servings

     3 lg Egg whites
 1 1/2 c  Sugar
 1 1/4 c  Light corn syrup
   1/4 c  Water

MMMMM-----------------------ALMOND MIXURE----------------------------
     3 c  Sugar
     3 c  Light corn syrup
   1/2 c  Butter; melted
     4 ts Vanilla extract
     3 c  Slivered almonds; toasted
     1 ts Salt

 Heavily butter a 15" X 10" X 1" 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 238oF/114oC
 (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
 275oF/135oC (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.

 Vera Kramer, Jenera, Ohio

 Makes: about 5-1/2 pounds

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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