---------- Recipe via Meal-Master (tm) v8.04

     Title: CATALAN NOUGAT (TURRON DE AGRAMUNT)
Categories: Candies, Holiday, Spanish
     Yield: 1 Pound

------------------------NORMA WRENN------------------------
 1 1/3 c  Honey
     2    Egg whites; stiffly beaten
   1/2 lb Almonds; blanched; peeled
          -kept warm
 3 1/2 oz Hazelnuts; roasted; peeled
          Kept warm (about 3/4 cup)
          Edible rice paper

 Put the honey in a heavy saucepan and place over
 medium heat. Stir it with a wooden spoon and when the
 honey begins to boil, remove the pan from the heat.
 Continue stirring until the honey thins to the
 consistency of pancake syrup.  Stir in the egg whites
 and return the mixture to the heat; continue cooking
 until it reaches a toffee-like consistency (hard-ball
 stage). Stir in the nuts and mix well.

 Spread the mixture in a jelly-roll pan lined with
 edible rice paper. Cover with a second sheet of rice
 paper and weight the top.  Let it cool, then cut the
 nougat into 1-inch squares.

 When making nougat, the nuts should be warm.  Cover
 freshly peeled nuts with foil to retain the warmth
 they gained in blanching or roasting; wrap previously
 peeled nuts in foil and warm them in a 200-degree F.
 oven for 15 minutes.

 Source:  Time-Life Books - The Good Cook: Candy

 From the MM database of Judi M. Phelps.
 [email protected] or [email protected]

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